Ohagi

Type of Japanese bean cake is called “ohagi” in Japanese. It is also called “botamochi,” and they have the same meaning.

Ohagi is one of Japan’s traditional wagashi (Japanese sweets). It is made by mixing glutinous rice and regular rice, steaming them, and then shaping them into an oval shape. This is then wrapped with sweet bean paste, such as anko. Because glutinous rice is mixed with regular rice, ohagi has a chewy texture.

In the photo, there are three types: “black sesame,” “kinako” (roasted soybean flour), and “anko” (sweet red bean paste). While many people are familiar with black sesame, kinako and anko may be new to some.

Kinako is made from soybeans that are roasted and ground. Anko is made from azuki beans. Azuki beans are cooked, mixed with sugar and syrup, and then mashed to make anko.

Black sesame and kinako are not sweet, but anko is sweet. For those who don’t like sweet things, black sesame and kinako are recommended. Some people may think that anko doesn’t go well with rice, but surprisingly, it does, so I encourage you to give it a try!

Ohagi can be purchased throughout Japan. They are often sold in supermarkets. They are not commonly found in convenience stores, so please try looking for them at supermarkets during your travels.

They are also reasonably priced. The ohagi in the photo is a bit smaller in size, but typically they are about twice the size. A standard pack of two usually costs around 300 to 500 yen.