What is ohagi?

Ohagi is a traditional Japanese sweet made from glutinous rice and coated in sweetened red bean paste or soybean flour. It is similar to another traditional Japanese sweet called botamochi, but ohagi is smaller and often shaped into balls. Ohagi is typically enjoyed during the autumn season when fresh rice is harvested.

The origin of ohagi dates back to the Heian period (794-1185) in Japan when it was called "obagi." It was traditionally served during the changing of the seasons, particularly during the autumn equinox. The name "ohagi" is believed to have originated from a reference to a type of flower that blooms during the autumn equinox.

To make ohagi, glutinous rice is cooked and then mashed or pounded into a sticky paste. The rice paste is then formed into small balls and coated in sweet red bean paste or soybean flour. Ohagi is often topped with kinako (soybean flour), sesame seeds, or other toppings for added flavor and texture.

Ohagi is a popular treat in Japan, especially during the autumn months, and is often served at tea ceremonies, holidays, and special occasions. Its simple yet delicious taste and chewy texture make it a beloved sweet among Japanese people.