Ohagi is a confectionery, which the Japanese eat around the days of spring and autumn equinox. When it’s eaten in spring, it is called botamochi, but the same food 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.
You can either make adzuki bean paste on your own, or buy at a Japanese grocery store.
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Margaret Sutanto, Submitted on 2015/07/28 at 8:37 pm
Hi from Indonesia!
Your recipe is great!
I stumbled upon your blog for a curiosity of ohagi taste and i tried your recipe.
I used Indonesian rice (Cianjur variety) instead of Japanese Rice and made the ratio 1 cup sweet rice, 1/2 cup rice and 3 cup of water. I also use your anko recipe, but i reduce the sugar a bit, down to 3/4 cup.
I could tell you the result is, i’m now very hooked with ohagi.
Thank you thank you thank you
Much love from here (i’m eating ohagi now)
Yuki, Submitted on 2015/07/28 at 8:44 pm | In reply to Margaret Sutanto.
Thank you for trying my recipe! Enjoy your ohagi!