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Ohagi (Botamochi)

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description Ohagi (Botamochi) Overview

Ohagi, also known as botamochi, is a traditional Japanese wagashi (sweet) made from glutinous rice that is partially mashed and coated in sweet red bean paste. The dish is traditionally prepared during the Buddhist holidays of Ohigan in both the spring and autumn equinoxes. The two different names correspond to the seasons; "botamochi" is named after the spring peony (botan), while "ohagi" is named after the autumn clover (hagi).

help Ohagi (Botamochi) FAQ

What is the difference between ohagi and botamochi?

Both terms refer to the same traditional Japanese sweet made of glutinous rice coated in sweet red bean paste, but the name often changes depending on the season. "Ohagi" is typically eaten during the autumn equinox, named after the bush clover (hagi), while "botamochi" is eaten during the spring equinox, named after the peony (botan).

What type of beans are used to make ohagi?

Ohagi is most commonly coated in a sweet paste made from azuki beans. Depending on the region and family recipe, the rice ball can be rolled in either chunky mashed azuki beans (tsubuan) or smooth, sweetened bean paste (koshian).

When are ohagi traditionally eaten in Japan?

Ohagi is most famously eaten during the Buddhist holidays of Ohigan, which occur during the spring and autumn equinoxes. Families traditionally prepare and consume the sweet during these periods to honor their ancestors.

Are there savory variations of ohagi?

While sweet red bean paste is the standard, some regional variations of ohagi are coated in savory ingredients. It is common to find versions rolled in toasted soybean flour (kinako), ground black sesame seeds, or a sweet soy glaze.

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