Traditional Japanese Ohagi Recipe: A Step-by-Step Guide

Ingredients

2 cups of sweet rice (also known as glutinous rice or sushi rice)
1 cup of azuki beans
1 cup of sugar
1 teaspoon of salt
4 cups of water
1 cup of kinako (roasted soybean flour)
1/2 cup of sugar (for the kinako coating)

Steps and instructions

Rinse the sweet rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain.
While the rice is soaking, prepare the azuki beans. Rinse the beans and place them in a large pot with 2 cups of water. Bring the water to a boil, then reduce the heat and let the beans simmer until they are soft. This should take about an hour.
Once the beans are cooked, add the sugar and salt to the pot and stir until the sugar is fully dissolved. Let the mixture simmer for another 10 minutes, then remove it from the heat and let it cool.
While the beans are cooling, steam the soaked rice for about 20 minutes, until the grains are fully cooked and sticky.
Take the cooled beans and mash them into a paste. This is the anko (red bean paste) that will be used to fill the ohagi.
Divide the cooked rice into small portions, about the size of a golf ball. Take a portion of the rice and flatten it into a disc shape. Place a spoonful of the anko in the center of the disc, then wrap the rice around the anko to form a ball. Repeat this process until all of the rice and anko has been used.
In a separate bowl, mix the kinako and sugar. Roll each rice ball in the kinako mixture until it is fully coated.
Place the finished ohagi on a plate and let them cool before serving.

Tools for making

Large pot - for cooking the azuki beans
Steamer - to steam the sweet rice
Bowl - for mixing the kinako and sugar coating
Plate - to cool and serve the ohagi
Spoon - for stirring the azuki beans and anko paste

Recipe variations

Use different types of beans for the filling such as white beans, black beans, or mung beans.
Experiment with different fillings like sweet potato or chestnut paste.
Add flavorings to the rice, such as matcha powder for a green tea flavor, or cocoa powder for a chocolate twist.
Try coating the ohagi with sesame seeds or crushed nuts instead of kinako.
Make a savory version by using seasoned rice and filling the ohagi with vegetables or cooked minced meat.
For a gluten-free option, use a gluten-free flour instead of kinako for coating.
Add dried fruits or chopped nuts to the anko filling for some added texture and flavor.
Experiment with different shapes for the rice balls, such as squares or triangles.
Drizzle melted chocolate or caramel sauce over the finished ohagi for a decadent touch.
For a refreshing twist, serve the ohagi chilled or frozen.

Recipe overview

Welcome to our recipe page on how to make Ohagi, a traditional Japanese sweet often enjoyed during the equinoxes but delicious at any time of year. Ohagi is a type of Japanese wagashi made from sweet rice (also known as glutinous or sushi rice), filled with a sweet azuki bean paste, and coated with a layer of roasted soybean flour (kinako). The result is a delightful combination of textures and flavors, with the slight saltiness of the bean paste balancing out the sweetness of the rice and kinako. In this recipe, we will guide you step by step on how to make your own Ohagi at home. You'll learn how to prepare the sweet rice, cook and sweeten the azuki beans, and assemble the Ohagi. It's a fun, hands-on process that's perfect for sharing with friends or family. It might seem complex at first, but don't worry – with a little patience and our detailed instructions, you'll be enjoying homemade Ohagi in no time!

Common questions

Can I use regular rice instead of sweet rice? Yes, you can use regular rice, but the texture of the ohagi will be different. Sweet rice, also known as glutinous rice or sushi rice, is stickier and gives the ohagi a chewy texture.
Can I use canned azuki beans? Yes, you can use canned azuki beans if you're short on time. However, cooking the beans from scratch gives a better flavor and texture to the anko filling.
What can I use as a substitute for kinako? If you don't have kinako, you can substitute it with finely ground roasted peanuts or almond flour for a similar nutty flavor.
How long do ohagi stay fresh? Ohagi are best enjoyed on the day they are made. If stored in an airtight container, they can be kept at room temperature for up to 2 days.
Can I freeze ohagi? Yes, you can freeze ohagi for later consumption. Place them in an airtight container or freezer bag and store them in the freezer for up to a month. Thaw them in the refrigerator before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and prepare the anko.
Pot - A large pot to cook the azuki beans and prepare the anko.
Steamer - A steamer to cook the sweet rice until it is sticky and fully cooked.
Masher - A tool to mash the cooked azuki beans into a smooth paste for the anko.
Plate - A plate to serve and cool the finished ohagi.
Spoon - A spoon to measure and mix the sugar and salt in the anko.

Origin stories

Ohagi, the delightful sweet treat, is traditionally enjoyed in Japan during the spring and autumn equinoxes as part of a Buddhist ritual. This ritual, known as Higan, is a time for Japanese people to remember and pay respects to their ancestors. The ohagi is named after the Autumn flower, Hagi (Bush Clover), and its spring counterpart is known as botamochi, named after the spring flower, Botan (Peony). These sweet morsels, made of glutinous rice and red bean paste, are offered to ancestors during Higan. A charming aspect of Japanese culture is that the names of the sweets change with the seasons even though the recipe remains the same. Thus, the humble ohagi serves not only as a delightful dessert but also a symbol of respect and remembrance of one's ancestors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.