Ohagi
A staple for Ohigan! An easy Ohagi recipe using glutinous rice and sweet red bean paste
You can make about 15 Ohagi with 2 cups of glutinous rice. This guide explains in detail how to make them, even for beginners, without mistakes. Using plastic wrap to shape them is the secret to a beautiful finish. They are so delicious you will want to eat them as a regular snack, not just during Ohigan!♪
Ohagi is a Japanese confection that can be made with simple ingredients: glutinous rice and sweet red bean paste (anko). You don't need any special equipment to enjoy an authentic taste at home. Using Maeda's Tsubuan (chunky) or Nerian (smooth) paste will give you a refined sweetness just like a traditional confectionery shop.
Ingredients (makes about 15)
Instructions
1. Prepare the glutinous rice
Wash the glutinous rice and adjust the water level as you would for regular white rice.
2. Cook the rice
Let the glutinous rice soak for about 30 minutes, mix in a pinch of salt, then cook in the rice cooker.
Divide the bean paste into 15 equal portions and roll them into balls. Doing this preparation beforehand will make the process smoother once the rice is cooked.
3. Partially mash the rice
Once cooked, use a pestle or similar tool to partially mash the rice, then moisten your hands and divide it into 15 portions, rolling each into a ball.
4. Wrap in bean paste and enjoy
Wrap the rolled rice balls with the bean paste to finish.
Tips for Success
Tips for a beautiful finish
Spread the bean paste on plastic wrap and use it to wrap the rice ball; this helps achieve a clean look. Using plastic wrap also helps in shaping them into uniform sizes.
How to make Kinako Ohagi
To make Kinako Ohagi, wrap the bean paste inside the rice ball and coat the outside with kinako powder.
Maeda's kinako is fragrant and pairs perfectly with Ohagi. Spread the kinako on a tray and roll the Ohagi in it for an even coating.
The difference between Ohagi and Botamochi
Ohagi and Botamochi are essentially the same sweet. Traditionally, their names varied based on the season.
・In the spring Ohigan (March), they are called "Botamochi" after the peony flowers that bloom in spring.
・In the autumn Ohigan (September), they are called "Ohagi" after the bush clover (hagi) flowers that bloom in autumn.
Nowadays, it is common to call them "Ohagi" regardless of the season.
Why do we eat Ohagi during Ohigan?
The custom of offering Ohagi during Ohigan is a long-standing Japanese tradition.
The red color of adzuki beans is believed to have the power to ward off evil spirits, so they are offered as a sign of gratitude to our ancestors.
Why not honor your ancestors this spring or autumn Ohigan with handmade Ohagi?
Beyond being an offering, making Ohagi together is a fun family activity. Rolling the rice and wrapping it in bean paste with your children is also a great way to incorporate food education.
Related Recipes
Please try our other recipes using sweet bean paste. Maeda's Tsubuan and Nerian paste can be used to make a variety of other Japanese confections besides Ohagi.
Recommended products for making Ohagi
Maeda's Tsubuan and Nerian paste are made from Hokkaido-grown adzuki beans for a refined sweetness. The consistency is perfect for Ohagi, making them easy for beginners to use to create an authentic flavor. Our domestically sourced kinako is fragrant and ideal for Kinako Ohagi.
We recommend making both anko and kinako Ohagi to compare the flavors!
