What Are the Basic Ingredients for Making Ohagi?
The ingredients needed to make ohagi are actually very simple.
もち米、あんこ、きな粉、黒ごま、そして塩。この5つでおはぎは作れます。ただし、材料選びと配合比率で仕上がりが大きく変わるため、それぞれの特性を押さえておきます。
もち米は100%使用するのが理想的です。うるち米を混ぜるレシピもありますが、もち米だけで炊くと、つぶつぶ＆もちもちとした本来の食感が楽しめます。
There are two types of anko: tsubu-an and koshi-an. Tsubu-an retains the texture of the adzuki beans and has a rustic flavor. Koshi-an has a smooth, refined mouthfeel. Which to choose is a matter of taste, but homemade anko lets you adjust the sweetness and moisture content for a finish that is ideal for ohagi.
Kinako and black sesame are the ingredients that coat the surface of ohagi. Sugar and salt are mixed into the kinako, and likewise sugar and salt are added to the black sesame. This blend balance is a key point in determining the flavor of ohagi.
もち米の水加減と炊き方
To cook glutinous rice deliciously, the amount of water and the soaking time are key.
The basic blend ratio is 360ml of water for 2 go of glutinous rice. Using slightly less water than for non-glutinous rice is the point for achieving just the right firmness. Soak for at least 3 hours, and ideally around half a day, so the water reaches the core of the grains and the rice cooks up plump.
How to Cook Failure-Free in a Rice Cooker
You can use a steamer, but a rice cooker is less prone to failure even for beginners. When washing glutinous rice, it is important to discard the first batch of water quickly. Since glutinous rice absorbs water easily, this prevents it from taking on the smell of the bran. Rub and rinse the rice about 10 times with the palm of your hand, and repeat 2 to 3 times until the water runs clear.
Put the soaked glutinous rice and water into the rice cooker, add a pinch of salt, and mix. Adding salt brings out the sweetness of the glutinous rice. Cook on the normal cooking setting to complete glossy okowa (steamed glutinous rice).
The Difference Between 100% Glutinous Rice and a Blended Rice
もち米100%は粘りが強く、もちもちした食感になります。もち米とうるち米を7:3または6:4で混ぜると粘りが軽くなりますが、うるち米に多いアミロースは老化しやすく、時間がたつと固くなりやすくなります。どちらの場合も、炊いた後に麺棒やすりこぎで半つきにします。
"Half-pounding" (hantsuki) means mashing until about half of the glutinous rice grains remain whole. It is also called "hangoroshi" (half-mashing). This step creates the chewy texture.
The Types of Anko and the Basics of Blending
Anko is the star of ohagi.
Store-bought is fine, but homemade anko lets you freely adjust the sweetness and moisture content. The basic blend ratio is 270 to 300g of sugar for 300g of adzuki beans. For a lighter sweetness, use less sugar; if you want a robust sweetness, add an amount equal to or greater than the adzuki beans.
粒あんを炊く手順
There is no need to soak the adzuki beans in water before boiling. Rinse them quickly under running water, put the beans and three times their volume of water in a pot, and heat over medium heat. Once it comes to a boil, simmer for about 10 to 15 minutes, then perform "shibukiri" by discarding the water once. This step removes the astringency and off-flavors from the adzuki beans.
Put the adzuki beans and water back in the pot and simmer over low heat for 30 to 40 minutes. Once the beans are soft, add half of the granulated sugar and knead, then add the remaining sugar and knead further. Finally, add a pinch of salt to tighten up the sweetness.
When to Use Koshi-an Instead
こしあんは、煮た小豆を漉して皮を除き、砂糖を加えて練ったものです。上品な口当たりが特徴で、高級和菓子によく使われます。おはぎの場合、粒あんは素朴で親しみやすい味わい、こしあんは洗練された印象を与えます。
あんことご飯の配合比率は、3:2が目安です。あんこが多すぎると甘ったるくなり、少なすぎると物足りなくなります。この比率を目安にすると、バランスの良いおはぎに仕上がります。
How to Blend and Use Kinako and Black Sesame
Kinako and black sesame add color and flavor to ohagi.
For kinako ohagi, mix 2 tablespoons of kinako with just under 2 tablespoons of sugar and a little salt. You can adjust the amount of sugar to taste, but to make the most of the kinako's toasty aroma, we recommend keeping it modest. For black sesame ohagi, likewise mix 2 tablespoons of ground black sesame, just under 2 tablespoons of sugar, and a little salt.
あんを包むか、きな粉だけをまぶすか
きな粉おはぎには、中にあんこを包むものと、あんこを入れずにきな粉だけをまぶすものがあります。どちらも美味しいですが、作り方が異なるため、好みに合わせて選びましょう。
When wrapping anko inside, wet your hands with water, flatten out the rounded glutinous rice, and wrap the anko in it. Soft an is difficult to wrap, so heating it in the microwave for about 30 seconds to drive off moisture makes the work easier. Wrapping with plastic wrap keeps your hands clean and makes it simple.
きな粉・黒ごまをまぶして仕上げる
When coating with kinako or black sesame, sifting it over the top with a tea strainer gives a neat finish. Once evenly coated all over, gently press with your hands to make it adhere. Brush off any excess powder to tidy up the appearance.
Ohagi is most delicious freshly made, but if storing in the refrigerator, wrap it in plastic wrap to prevent drying out. Before eating, bring it back to room temperature or warm it lightly in the microwave to soften the glutinous rice.
A Professional Finish Using Wagashi Raw Materials
If you want to make truly authentic ohagi, consider making use of wagashi raw materials as well.
美濃与では、和菓子製造に必要な原料を幅広く提供しています。特一号晒餡、冨士印晒餡、白晒餡を各12kg規格で扱っています。形態や使用方法は規格書でご確認ください。
In addition,Genuine warabi starchや本葛などの澱粉類は、透明感のある和菓子作りに欠かせません。本蕨粉は、わらび餅に独特の弾力と風味を与える原料です。
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Making use of the original "Tomo" Series
As an original Minoyo product, there is the "Tomo" Series that simplifies wagashi production. Products tailored to various wagashi are available, such as Warabi-gashi no Tomo, Kuzu-gashi no Tomo, and Mushi-yokan no Tomo, offered in 1kg or 10kg formats. Using these lets you efficiently produce wagashi of consistent quality.
着色料も充実しており、煉本紅や液体桃色などの練りタイプと、赤色3号や桜花紅などの粉末タイプを揃えています。
まとめ：もち米の割合とあんの配合
The most important things in making ohagi are ingredient selection and blend ratios.
Cooking with 100% glutinous rice lets you enjoy a grainy, chewy texture. The basic water amount is 360ml for 2 go of glutinous rice, and the basic soaking time is at least 3 hours. Use a 3:2 ratio of anko to rice as a guide, and add appropriate amounts of sugar and salt to the kinako and black sesame.
Homemade anko lets you freely adjust the sweetness and moisture content. The basic blend ratio is 270 to 300g of sugar for 300g of adzuki beans. Performing shibukiri thoroughly to remove off-flavors is the trick to making delicious anko.
Making use of wagashi raw materials results in an even more authentic finish. Minoyo offers a wide range of raw materials needed for wagashi production, including sarashi-an, starches, and original products. Since they are offered in large-volume commercial packaging, they can accommodate large-scale production as well.
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📦 Related Minoyo Products
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美濃与は京都に拠点を置く京菓子原材料の専門商社です。本記事で取り上げた原料の業務用調達や、お試しサンプル、ロット・規格のご相談など、和菓子製造の現場に寄り添った提案を行っています。
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