Ohagi Recipe Guide: How to Make and Wrap Anko

Ohagi is a traditional Japanese sweet made from mochi rice and sweet red bean paste (anko). While it is commonly eaten during the Ohigan season, it is equally welcome as an everyday snack or a thoughtful gift. The look is humble, but getting the rice texture and wrapping technique right takes a little know-how.

This guide walks you through the full process of making ohagi at home, from preparing the mochi rice to wrapping the anko filling. We also cover kinako, sesame, and zunda variations so you can try them all in your Ho Chi Minh City kitchen.

Ohagi vs botamochi: what is the difference?

Ohagi and botamochi are essentially the same sweet, but named differently depending on the season. Those eaten at the autumn Ohigan are called ohagi (after the bush clover, hagi), while those eaten at the spring Ohigan are called botamochi (after the tree peony, botan). The recipe is identical, so you can enjoy them any time of year.

Ingredients (makes about 8 pieces)

• Mochi rice (glutinous rice): 1.5 gō (approx. 225g)
• Regular Japanese rice (uruchimai): 0.5 gō (approx. 75g)
• Water: as needed for cooking
• Tsubuan (coarse anko) or koshian (smooth anko): 300g
• Salt: a small pinch

Using 100% mochi rice can make the dough too sticky to handle. Blending in about 30% regular rice at a 7:3 ratio makes the mixture easier to work with and gives a better balance of chewiness.

How to cook the mochi rice

1. Rinse both types of rice together and soak in plenty of water for at least 2 hours
2. Drain in a colander after soaking
3. Cook in a rice cooker with slightly less water than usual (just below the 2-gō mark)
4. Once cooked, add a pinch of salt and use a pestle or rice paddle to crush about half the grains (this is called hangoroshi)

Crushing the rice completely turns it into mochi; not crushing at all makes it fall apart. Aim for half-crushed, balancing the grainy texture with a soft, chewy bite.

How to wrap the anko (classic anko ohagi)

1. Divide the crushed rice into 8 equal portions and roll each into a ball (wet hands prevent sticking)
2. Divide the anko into 8 portions and spread each flat on a piece of plastic wrap, about 5mm thick
3. Place a rice ball in the center of the flattened anko
4. Lift the plastic wrap and fold the anko around the rice ball
5. Shape through the wrap into a cylinder or round form

Plastic wrap keeps your hands clean and helps the ohagi hold its shape neatly. If the anko is too soft, simmer it briefly in a saucepan to reduce moisture before wrapping.

Variations: kinako, sesame, and zunda

Beyond anko, ohagi can be finished with a variety of coatings.

Kinako ohagi

• Roll a small ball of anko as the filling, then wrap it in the mochi rice (the inside and outside are reversed compared to anko ohagi)
• Roll the outside in a mix of kinako (roasted soy flour) and sugar

Sesame ohagi

• Same as kinako ohagi: anko inside, mochi rice outside
• Roll the surface in a mix of ground black sesame and sugar

Zunda ohagi

• Boil edamame, remove the skins, and blend finely in a food processor
• Mix in sugar and a pinch of salt to make zunda paste, then wrap around the mochi rice

Storage tips

Ohagi is best eaten fresh, but here is how to store it if needed.

• Room temperature: eat on the same day (especially important in the heat of Ho Chi Minh City)
• Refrigerator: wrap individually in plastic and consume by the next day (cold air makes mochi rice firm)
• Freezer: wrap in plastic and place in a freezer bag, keeps for 2-3 weeks. Thaw naturally or reheat in the microwave

Summary

Making ohagi is a simple process: cook the mochi rice, half-crush it, and wrap it with anko. With plastic wrap, even young children can join in the wrapping fun.

Mochi rice and anko are both available on the Farmi app. Whether it is Ohigan season or just an afternoon for homemade sweets, give ohagi a try.

FAQ

Q. Do I have to make the anko from scratch? A. Not at all. Store-bought tsubuan or koshian works perfectly well. You can also find Japanese anko on the Farmi app.

Q. What happens if I use 100% mochi rice? A. The dough becomes very sticky and hard to shape. Mixing in 20-30% regular rice makes it much easier to handle and improves the texture balance.

Q. How many pieces does this recipe make? A. Using 1.5 gō of mochi rice and 0.5 gō of regular rice yields about 8 pieces. Adjust the amount of anko to your preference.

Q. Can children help make these? A. Yes. Using plastic wrap for the wrapping step keeps hands clean and makes it easy enough for kids. Even if the shapes come out a little uneven, they taste just as good, and the time making them together is the real reward.

Note: This article and some images were created with AI assistance and reviewed by our editorial team before publication.