AIOhagi
おはぎ
“A rustic rice ball wrapped in sweet bean paste — cozy in every bite.”
A chunky ball of half-mashed sticky rice coated in sweet bean paste, toasted soybean powder, or black sesame. Rustic and hearty — like a sweet rice ball that skipped finishing school. Surprisingly filling for a dessert.
- Rustic Style
- Anko Coated
- Seasonal Treat
- Sweetness
- 4 out of 5
- Spiciness
- 0 out of 5
- Richness
- 3 out of 5
- Adventure
- 3 out of 5
The Inside Scoop
Did you know?
It's the same sweet with two names: 'ohagi' in autumn (named after bush clover) and 'botamochi' in spring (named after peony). Traditionally made as offerings to ancestors during the equinox holidays (ohigan, a Buddhist tradition of honoring the dead). Even the afterlife deserves good snacks.
How to eat
- 1It's sticky — use the included wrapper or a napkin to hold it. Chopsticks work too if you want to keep your hands clean.
- 2It's surprisingly filling. One is usually enough for a snack, especially the anko-coated version.
- 3Best eaten the same day. The rice hardens quickly, and reheating doesn't quite bring it back.