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Ohagi

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description Ohagi Overview

Ohagi is a traditional Japanese wagashi (confection) made by shaping partially mashed glutinous rice into oval or spherical forms and coating them in a layer of sweet red bean paste. The sweets are traditionally prepared during the spring and autumn equinox holidays known as Ohigan, serving as seasonal offerings. In addition to the standard red bean coating, variations include toppings of crushed soybean flour (kinako) or ground black sesame seeds.

help Ohagi FAQ

Why is ohagi eaten during the spring and autumn equinoxes?

Ohagi is traditionally associated with the Japanese equinox holidays, when families visit graves and make offerings to ancestors. The name ohagi is especially linked with the autumn season, while the spring version is often called botamochi.

What rice is used to make ohagi?

Ohagi uses glutinous rice, often mixed with ordinary short-grain rice, which is cooked and then partially mashed. The mixture is shaped into small ovals before being covered with sweet red bean paste.

Is ohagi the same as daifuku?

No, ohagi is made from cooked rice formed into a ball or oval and coated with an outside layer such as anko. Daifuku uses a soft mochi wrapper made from pounded or steamed glutinous rice flour around a filling.

What fillings or coatings can ohagi have?

Sweet azuki red bean paste is the classic coating, but ohagi can also be covered with kinako soybean powder or sesame. The rice center remains partly mashed rather than completely smooth like mochi dough.

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