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Ohagi ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Ohagi

Ohagi

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  • Main lore areas

    All of Kyoto Prefecture

  • Main ingredients used

    Glutinous rice, Azuki beans, Kinako (Roasted soybean flour)

  • History/origin/related events

    "Ohagi" is a well-loved dish throughout Japan. The red color of azuki beans has long been believed to ward off evil spirits, and as such, it has been incorporated into various seasonal celebratory dishes. During the spring and autumn equinoxes, "Ohagi" is offered as an ancestral ritual. This practice is said to be rooted in the belief that the azuki beans, known for their protective properties, combined with the use of sugar, which was considered precious at the time, conveyed gratitude to ancestors.
    "Ohagi" is also known as "Bota-mochi," and there are various theories about its origin. One representative explanation is that it is called "Bota-mochi" in spring and "Ohagi" in autumn, reflecting the change in seasonal names. In spring, it is named after the peony flowers (“Botan”) that bloom during that time, while in autumn, it is named after the bush clover flowers (“Hagi”).
    Kyoto is a renowned region to produce azuki beans for "Ohagi," especially the "Tanba Dai-nagon Azuki" variety, which is known as a brand of azuki beans nationwide. Cultivated mainly in the mountainous basins of the Naka-tan and Minami-tan regions, the region's significant temperature fluctuations between morning and evening throughout the year contribute to the growth of large, beautifully shaped azuki beans with a strong sweetness, including those resembling traditional court caps ("Eboshi") or straw bags for rice ("Kome-dawara").
    The "Tanba Dai-nagon Azuki" is said to have taken its name from "Dai-nagon", a high rank that it is not customary to commit "Seppuku" (ritual suicide), because its skin does not tear easily when cooked, and it is hard to "cut off the belly".

  • Opportunities and times of eating habits

    It was traditionally made as an offering to ancestors during the spring and autumn equinoxes. Additionally, it is consumed at gatherings during festivals and celebrations where many people come together. While the tradition of eating it during the equinoxes is still observed, it has also become a part of daily life as one of the traditional Japanese sweets.

  • How to eat

    Steam glutinous rice, shaping it into a fluffy cylindrical form with remaining rice grains. Wrap it around sweet azuki bean paste. When wrapping it with sweet azuki bean paste, using plastic wrap makes the process easier. In addition to the traditional azuki bean paste, other popular flavors include "Koshi-an" (smooth sweet azuki bean paste) and "Matcha-an" (powdered green tea paste). Another popular type is the one, in which azuki bean paste is prepared in the center of glutinous rice, and the surrounding area is covered with "Kinako" (roasted soybean flour).

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Even today, the custom remains for each household to make and distribute the dish to neighbors, mainly around the time of the equinoxes. In addition, some schools teach this custom in their cooking classes. Japanese confectionery stores are also making efforts to pass on the taste of "Ohagi" by offering luxurious "Ohagi" made with "Tamba Dai-nagon Azuki" beans.

RECIPE

Ingredients (10 portions)

  • Glutinous rice 3 Gou
  • Sweet Azuki bean paste 300g
  • Kinako (Roasted soybean flour) As needed
  • Salt 1／2 tbsp.

How to cook

  • 1. Soak glutinous rice in water 1 hour before cooking. Add salt and cook.

  • 2. Shape the sweet azuki bean paste into six portions of 40g each and four portions of 15g each for the "Kinako" (roasted soybean flour) coating.

  • 3. Mash the rice with a mortar to make it slightly sticky. Divide it into 10 portions, shape into cylindrical "Onigiri" (rice balls), and coat them with sweet azuki bean paste. For the "Kinako" coating, place sweet azuki bean paste inside and make "Onigiri", then coat them with "Kinako". When the sweet azuki bean paste is on the outside, spread it on plastic wrap, place the "Onigiri" on top, and wrap it up. For the "Kinako" coating, using cooking paper can make the wrapping process neater.

Recipe Arrangements

Adding about 10% short-grain rice maintains a soft texture.

provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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