Ohagi for the Autumn Equinox (Shūbun no Hi)

September 22, 2025

On the autumn equinox in Japan, many of us honor ancestors, tidy our spaces, and share ohagi—soft, sweet rice balls traditionally coated with red bean paste. It’s a gentle way to welcome the new season at home. This is my simple version with classic coatings: anko (sweet red bean paste) and kinako (soybean powder).

What is Ohagi?

Ohagi are made from lightly mashed sweet rice (mochi rice) shaped into ovals, then coated with chunky sweet red bean paste or rolled in kinako (soybean powder).

Ingredients (yields ~16 pieces)

Sweet Red Bean Paste (Anko)– makes enough for ~10–12 pieces

Azuki beans: 300 g
Sugar: 270–300 g (adjust to taste)
Salt: ½ tsp
Water: as needed

Rice

Sweet rice: 2 Japanese cups (go) = 360 ml total = about 300 g (uncooked)
Water: 360 ml for cooking (1:1 with mochi rice)

Coatings

Kinako mix: kinako 2 Tbsp + sugar ~2 Tbsp + tiny pinch salt

Tools: rice cooker or pot, fine sieve/strainer, bowls

Part 1: Anko (Chunky Sweet Red Bean Paste)

Rinse azuki twice.
First boil (Shibukiri = the first quick boil to remove the beans’ astringency/bitterness; discard this water.): cover with plenty of water, boil 10–15 min, drain.
Return beans to a clean pot; add fresh water to sit about 1 inch (2–3 cm) above beans.
Simmer gently, skimming foam, and keep the beans just covered until they mash easily between your fingers—often 30–45 minutes. Older beans usually take longer; some batches have taken me close to 2 hours. Add hot water as needed to keep them just submerged.
Add sugar in 2 additions; you’ll see moisture draw out and the paste loosen. Simmer gently, stirring, until it begins to thicken—then turn off the heat while it’s still looser than your goal, since it firms quickly as it cools. Finding the right point takes a little experience!
Stir in salt. Spread in a shallow tray, press parchment paper directly onto the surface to prevent moisture loss, and let cool.

Part 2: Rice & Shaping

Rinse & soak: Rinse sweet (mochi) rice until the water is almost clear. Soak 1 hour, then drain very well.
Cook: Add 360 mL water (1:1 with the soaked rice).
• Rice cooker: use the okowa/sticky-rice setting.
• Stovetop: bring to a boil, cover, reduce to very low for 15–18 minutes, then rest 10 minutes off heat.
• Donabe Rice Cooker: cook over medium for 22 minutes, turn off the heat, and let steam 30 minutes. (This is what I use in the photos.)
Lightly mash: While hot, gently mash so some grains break but the texture stays slightly chunky. (In the video I mix in finely sliced shiso because I had so much in the garden and wanted a refreshing flavor.)
Portion: With damp hands, shape ovals. For anko coats: 25–30 g each. For kinako coats: ~50 g each.
Keep moist: Drape a damp cloth or lid over the rice while shaping so it doesn’t dry out.

Part 3: Coating & Finishing

Anko (sweet red bean) coat: Portion 40–50 g anko, flatten in your palm, wrap a small rice oval (25–30 g), and smooth. A little exposed rice on the bottom is fine. Keep hands slightly damp.
Kinako (soybean powder) coat: Mix 2 Tbsp kinako + ~2 Tbsp sugar + tiny pinch salt. Portion ~50 g rice and flatten in your palm. Place 25–30 g anko in the center, wrap the rice around to seal, then roll in the kinako mix until evenly coated; tap off excess.
Plate & serve: Arrange both styles together for contrast. Best eaten the day made; if needed, store airtight up to 1 day and bring back to room temp before serving.

Make-Ahead & Tips

Anko: Make 1–3 days ahead or freeze. I love anko and almost always have a batch in my freezer, ready to spoon onto toast, pair with ice cream or mochi.
Rice: Shape while warm; it sticks better and stays tender.
Sweetness: Adjust sugar to taste in both anko and coatings.
Texture: Don’t over-mash the rice—you want some grains visible. I actually skip mashing! I prefer a nubbly, grain-by-grain texture
Storage: Ohagi are best day-of; if needed, refrigerate airtight up to 1 day. Bring to room temp before serving.