Ohagi is a sweet, which Japanese eat around the days of spring and autumn equinox. When it’s eaten in spring, it is called botamochi, but the same sweet is called ohagi in fall.
Around the days of spring and autumn equinox, many people in Japan visit ancestral grave sites to pray and make offerings of incense, flowers, and sometimes food and drink, so that deceased loved ones can attain enlightenment. Ohagi is one of such offerings. But Japanese also love eating this simple but delicious treat.
You can buy a beautifully shaped ohagi from a professional Japanese confectionery maker, but it is often made at home, because it is easy and far cheaper in that way.
Here, I made two different kinds of ohagi. One is the most standard ohagi, which is rice covered with adzuki bean paste. Another one is adzuki bean paste is covered with rice and dusted with roasted soy flour.
- 1 cup Japanese sweet rice
- 1 cup Japanese white rice
- 2 cup or more adzuki paste (either make at home or buy at Asian grocery stores)
- 1 cup kinako (roasted soy flour)