{"id":9258,"date":"2026-03-10T00:10:37","date_gmt":"2026-03-09T15:10:37","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9258"},"modified":"2026-09-17T15:43:00","modified_gmt":"2026-09-17T06:43:00","slug":"ohigan-wagashi-guide","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/ohigan-wagashi-guide\/","title":{"rendered":"A Guide to Wagashi Ingredients for Higan: Choosing the Best Materials for Ohagi and Botamochi"},"content":{"rendered":"

\"\u304a\u5f7c\u5cb8\u306e\u548c\u83d3\u5b50\u539f\u6599\u30ac\u30a4\u30c9\uff5c\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306b\u6700\u9069\u306a\u6750\u6599\u9078\u3073\"<\/p>\n

\u304a\u306f\u304e\u3068\u307c\u305f\u3082\u3061\u306e\u9055\u3044\u3068\u539f\u6599<\/h2>\n

During the Higan season, more wagashi shops and households make ohagi and botamochi by hand. But did you know that choosing the wrong ingredients can greatly change the texture and flavor?<\/p>\n

This wagashi\u2014called \"botamochi\" during spring Ohigan and \"ohagi\" during autumn Ohigan\u2014is actually the same thing. The difference in name comes from the flowers that bloom in each season, named after the peony (botan) in spring and the bush clover (hagi) in autumn.<\/p>\n

\u3053\u306e\u8a18\u4e8b\u3067\u306f\u3001\u304a\u5f7c\u5cb8\u5411\u3051\u306e\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306b\u4f7f\u3046\u6750\u6599\u3092\u6574\u7406\u3057\u307e\u3059\u3002\u3082\u3061\u7c73\u3068\u3046\u308b\u3061\u7c73\u306e\u5272\u5408\u306b\u3088\u308b\u98df\u611f\u306e\u9055\u3044\u3001\u5c0f\u8c46\u9921\u306e\u9078\u3073\u65b9\u3001\u304d\u306a\u7c89\u3084\u3054\u307e\u306a\u3069\u306e\u307e\u3076\u3057\u6750\u6599\u306e\u7279\u5fb4\u3092\u9806\u306b\u898b\u3066\u3044\u304d\u307e\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n

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\u3082\u3061\u7c73\u3068\u3046\u308b\u3061\u7c73\u306e\u5272\u5408\u3067\u5909\u308f\u308b\u98df\u611f<\/h2>\n

\"\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306b\u4f7f\u3046\u3082\u3061\u7c73\u3068\u3046\u308b\u3061\u7c73\"<\/p>\n

\u914d\u5408\u3067\u5909\u308f\u308b\u7c98\u308a\u3068\u6b6f\u5207\u308c<\/h3>\n

\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306e\u98df\u611f\u306f\u3001\u3082\u3061\u7c73\u3068\u3046\u308b\u3061\u7c73\u306e\u5272\u5408\u3067\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n

\u3082\u3061\u7c73\u306f\u3082\u3061\u3082\u3061\u3068\u3057\u305f\u98df\u611f\u3092\u751f\u307f\u3001\u3046\u308b\u3061\u7c73\u3092\u52a0\u3048\u308b\u3068\u98df\u3079\u3084\u3059\u3055\u304c\u5897\u3057\u307e\u3059\u3002<\/p>\n

\u3082\u3061\u7c73\u3068\u3046\u308b\u3061\u7c73\u306e\u914d\u5408\u306f\u3001\u6c42\u3081\u308b\u7c98\u308a\u3084\u6b6f\u5207\u308c\u3001\u88fd\u6cd5\u306b\u5fdc\u3058\u3066\u6c7a\u3081\u307e\u3059\u3002<\/p>\n

How to Choose Rice by Season<\/h3>\n

New autumn rice has high moisture content and gives a plump, fluffy finish. Because rice in early spring has become drier, you'll need to allow a longer soaking time.<\/p>\n

Texture also changes depending on the rice variety. Choosing sticky varieties such as Koshihikari and Akitakomachi gives a more cohesive finish.<\/p>\n

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How to Choose Adzuki An and Use It Differently by Season<\/h2>\n

\"\u7c92\u3042\u3093\u3068\u3053\u3057\u3042\u3093\u306e\u9055\u3044\u3092\u793a\u3059\u548c\u83d3\u5b50\u539f\u6599\"<\/p>\n

The Tradition of Koshian in Spring and Tsubuan in Autumn<\/h3>\n

There is a tradition of using koshian for spring botamochi and tsubuan for autumn ohagi.<\/p>\n

This has practical reasons based on the harvest timing and storage state of adzuki beans. Adzuki beans just harvested in autumn have soft skins, so tsubuan, which lets you enjoy their flavor and texture as is, is ideal. In spring, on the other hand, you use adzuki beans harvested the previous autumn that have overwintered, so the skins have dried and hardened with the passage of time. It therefore makes sense to remove the skins and strain them into a smooth koshian.<\/p>\n

Because there was no refrigerated storage in those days, cooking methods suited to the seasonal state of the ingredients were the wisdom that has been passed down over time.<\/p>\n

Minoyo's Sarashi-an Series<\/h3>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u7279\u4e00\u53f7\u6652\u9921\u30fb\u51a8\u58eb\u5370\u6652\u9921\u30fb\u767d\u6652\u9921\u3092\u540412kg\u898f\u683c\u3067\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u5f62\u614b\u3084\u4f7f\u7528\u65b9\u6cd5\u306f\u898f\u683c\u66f8\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n

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The Characteristics of Coating Materials Such as Kinako and Sesame<\/h2>\n

\"\u304d\u306a\u7c89\u3068\u3054\u307e\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u306e\u307e\u3076\u3057\u6750\u6599\"<\/p>\n

\u304d\u306a\u7c89\u306e\u9999\u3070\u3057\u3055\u3068\u8272<\/h3>\n

\u304d\u306a\u7c89\u306f\u5927\u8c46\u3092\u7092\u3063\u3066\u7c89\u306b\u3057\u305f\u3082\u306e\u3067\u3001\u9999\u3070\u3057\u3044\u98a8\u5473\u304c\u9b45\u529b\u3067\u3059\u3002<\/p>\n

\u304d\u306a\u7c89\u3092\u307e\u3076\u3057\u305f\u304a\u306f\u304e\u306f\u3001\u3042\u3093\u3053\u306e\u7518\u3055\u3068\u304d\u306a\u7c89\u306e\u9999\u3070\u3057\u3055\u304c\u7d76\u5999\u306b\u30de\u30c3\u30c1\u3057\u307e\u3059\u3002<\/p>\n

\u9078\u3076\u969b\u306f\u3001\u8272\u304c\u9bae\u3084\u304b\u3067\u9999\u308a\u304c\u5f37\u3044\u3082\u306e\u3092\u9078\u3073\u307e\u3057\u3087\u3046\u3002\u958b\u5c01\u5f8c\u306f\u6e7f\u6c17\u3068\u9999\u308a\u306e\u52a3\u5316\u3092\u907f\u3051\u308b\u305f\u3081\u3001\u5bc6\u5c01\u3057\u3066\u4fdd\u7ba1\u3057\u3001\u65e9\u3081\u306b\u4f7f\u3044\u5207\u308a\u307e\u3059\u3002<\/p>\n

Using Black Sesame and White Sesame Differently<\/h3>\n

Black sesame has a strong flavor and a high-end look. White sesame has a gentle flavor and is characterized by pairing well with any an.<\/p>\n

When coating with sesame, lightly roasting it before use brings out the aroma. Grinding it into surigoma (ground sesame) gives a better mouthfeel and makes it easier to eat.<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u548c\u83d3\u5b50\u306e\u7740\u8272\u306b\u4f7f\u3046\u8272\u7d20\u3082\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u7149\u672c\u7d05\u3001\u7149\u9ec4\u8272\u3001\u7149\u9752\u8272\u3001\u7149\u633d\u8336\u8272\u306a\u3069\u306e\u7df4\u308a\u30bf\u30a4\u30d7\u3068\u3001\u8d64\u82723\u53f7\u3001\u685c\u82b1\u7d05\u3001\u9752\u82721\u53f7\u3001\u9ec4\u82724\u53f7\u3001\u65b0\u5c0f\u8c46\u8272\u3001\u633d\u8336\u8272\u3001\u7279\u88fd\u8349\u9752\u8272\u3001\u7279\u88fd\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u8272\u3001Bamboo Charcoal Powder,<\/a>among other powder types.<\/p>\n

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\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306e\u7c73\u306e\u84b8\u3057\u65b9<\/h2>\n

\"\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306e\u88fd\u9020\u5de5\u7a0b\"<\/p>\n

As a rule, glutinous rice and non-glutinous rice are washed and soaked separately. Soak the glutinous rice for at least 3 hours and the non-glutinous rice for about 30 minutes.<\/p>\n

\u84b8\u3057\u5668\u3067\u84b8\u3059\u5834\u5408\u306f\u3001\u5f37\u706b\u3067\u7d0440\u5206\u84b8\u3057\u4e0a\u3052\u307e\u3059\u3002<\/p>\n

Once steamed, pound with a pestle until about half of the grains remain whole. Over-pounding turns it into mochi, while under-pounding keeps it from holding together. This \"half-mashed\" (hangoroshi) degree of pounding determines the texture of ohagi and botamochi.<\/p>\n

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Summary: Choosing the Right Ingredients for Successful Higan Wagashi<\/h2>\n

\u304a\u5f7c\u5cb8\u306e\u304a\u306f\u304e\u30fb\u307c\u305f\u3082\u3061\u306f\u3001\u7c73\u306e\u914d\u5408\u3068\u9921\u3001\u307e\u3076\u3057\u6750\u6599\u3067\u4ed5\u4e0a\u304c\u308a\u304c\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n

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\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u7a40\u7c89\u30fb\u6fb1\u7c89\u30fb\u8c46\u985e\u30fb\u6652\u9921\u30fb\u679c\u5b9f\u52a0\u5de5\u54c1\u30fb\u8449\u985e\u30fb\u8272\u7d20\u306a\u3069\u3001\u4eac\u83d3\u5b50\u306e\u539f\u6750\u6599\u3092\u696d\u52d9\u7528\u898f\u683c\u3067\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n\n

\ud83d\udce6 Related Minoyo Products<\/p>