How to Make Ohagi: A Traditional Japanese Sweet for Autumn

Make Ohagi, a cherished Japanese sweet, combines anko (sweet azuki red bean paste) with mochigome (glutinous rice) to create a uniquely chewy treat. Unlike smooth-textured mochi, ohagi preserves the grainy structure of rice, offering a delightful bite. This traditional dessert, enjoyed during the Buddhist holiday ohigan, has deep cultural roots tied to honoring ancestors and warding off evil spirits.

Though similar to spring’s bota-mochi, autumn’s ohagi stands apart with its seasonal associations and texture variations. Whether filled with chunky tsubuan, coated in kinako (roasted soybean flour), or black sesame seeds, ohagi captures the essence of Japanese wagashi culture.

• 150g Mochigome (sticky rice)
• 180ml Water (for steaming)
• 1 Tbsp Sugar
• 190g Tsubuan (chunky azuki red bean paste)
• 1 Tbsp Kinako Powder
• 1 Tbsp Sugar (for kinako mixture)
• A pinch of salt
• 1 Tbsp Ground Black Sesame Seeds
• 1 Tbsp Sugar (for sesame mixture)
• A pinch of salt (for sesame mixture)

To make Ohagi, you should gather all components, including glutinous rice, red bean paste, and flavorings. Choose between traditional chunky tsubuan, roasted kinako, or nutty black sesame as your preferred coating.

Rinse the mochigome until the water runs clear. This step removes excess starch, ensuring an ideal texture. Once clean, soak the rice for 15–30 minutes to soften it before steaming.

After soaking, drain the rice and place it in a rice cooker. Add 180ml of water and a tablespoon of sugar for extra moisture and sweetness. Cook the rice using the regular setting. Once done, fluff the rice gently to maintain its grainy texture—essential for authentic ohagi.

Using a kitchen scale, divide the steamed rice and red bean paste into equal portions. Create three flavor varieties:

• Tsubuan: Two portions of 45g tsubuan each.
• Kinako & Black Sesame: Four portions of 25g tsubuan and 45g steamed rice each.

• Tsubuan Ohagi: Flatten 45g of red bean paste into a disc. Place 25g of rice in the center and wrap it into an oval shape.
• Kinako & Sesame Ohagi: Shape 45g of rice into a disc, then wrap it around 25g of tsubuan to form an oval.

Prepare coatings by mixing sugar and salt with kinako powder or ground black sesame seeds. Roll the rice balls in their respective mixtures until evenly coated.

Arrange the ohagi on a serving plate, showcasing the distinct flavors: red bean paste, kinako, and black sesame. Pair them with a cup of hojicha (roasted green tea) to elevate the sweet-savory balance of the dessert.

• Homemade Tsubuan: For authentic flavor, make chunky red bean paste at home using Hokkaido-grown azuki beans.
• 100% Mochigome: Avoid blending with regular rice for a more traditional, chewy texture.
• Sugar Steaming: Adding sugar to the steaming process helps keep the rice soft and moist.

Beyond its nostalgic ties to Japanese culture, ohagi’s versatility and flavors make it a delightful treat for any season. The chewy rice pairs beautifully with the earthy sweetness of anko, while the coatings add exciting textures. It’s a dessert that embodies craftsmanship, tradition, and harmony.

Prepare ohagi at home and experience the comforting essence of this timeless Japanese sweet!