Ohagi is a traditional Japanese treat that is easy to make at home with a rice cooker.

Ohagi Recipe: How to Make Sweet Red Bean Rice Balls

*Ohagi* is a type of *wagashi* (Japanese sweet) consisting of [mochi](https://www.masterclass.com/articles/mochi-recipe) that is filled or coated with anko (sweet [red bean paste](https://www.masterclass.com/articles/red-bean-paste-guide)). *Ohagi* is traditionally eaten during the Buddhist celebration of Ohigan, which takes place during both the spring and autumn equinoxes. 

The most traditional way to make *ohagi* involves shaping pounded rice into a ball and covering it with red bean paste. *Ohagi* can also be made by filling a sweet rice ball with red bean paste and coating it with *kinako* (soybean flour), black sesame seeds, or matcha green tea powder.
*Ohagi* and *botamochi* are both traditionally eaten during the Buddhist celebration of Ohigan. While these two names are interchangeable in some regions of Japan, there are two key differences:

1. __Season__: In Japan, the term *ohagi* is used during the autumn equinox, while *botamochi* is used during the spring equinox. The name *ohagi* is a reference to *hagi* (bush clover), which blooms in fall. *Botamochi* gets its name from the Japanese word for peony (*botan*), which blooms in spring.
2. __Texture__: *Botamochi* are typically made with *tsubuan* (chunky red bean paste), while *ohagi* are usually made with *koshian* (smooth red bean paste). 
Ohagi is a traditional Japanese treat that is easy to make at home with a rice cooker.

Ohagi is a type of wagashi (Japanese sweet) consisting of <a href='https://www.masterclass.com/articles/mochi-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mochi-recipe","linkCopy":"mochi","category":null}'>mochi</a> that is filled or coated with anko (sweet <a href='https://www.masterclass.com/articles/red-bean-paste-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/red-bean-paste-guide","linkCopy":"red bean paste","category":null}'>red bean paste</a>). Ohagi is traditionally eaten during the Buddhist celebration of Ohigan, which takes place during both the spring and autumn equinoxes. The most traditional way to make ohagi involves shaping pounded rice into a ball and covering it with red bean paste. Ohagi can also be made by filling a sweet rice ball with red bean paste and coating it with kinako (soybean flour), black sesame seeds, or matcha green tea powder.

What Is Ohagi?

Ohagi and botamochi are both traditionally eaten during the Buddhist celebration of Ohigan. While these two names are interchangeable in some regions of Japan, there are two key differences:<ol class="mc-m-4"><li class="mc-my-4"> 1. Season: In Japan, the term ohagi is used during the autumn equinox, while botamochi is used during the spring equinox. The name ohagi is a reference to hagi (bush clover), which blooms in fall. Botamochi gets its name from the Japanese word for peony (botan), which blooms in spring. </li><li class="mc-my-4"> 2. Texture: Botamochi are typically made with tsubuan (chunky red bean paste), while ohagi are usually made with koshian (smooth red bean paste). </li></ol>

Ohagi vs. Botamochi: What’s the Difference?

Simple Japanese Ohagi Recipe

Ohagi is a traditional Japanese treat that is easy to make at home with a rice cooker.

Ohagi is a traditional Japanese treat that is easy to make at home with a rice cooker.
