{"id":9258,"date":"2026-03-10T00:10:37","date_gmt":"2026-03-09T15:10:37","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9258"},"modified":"2026-04-29T23:11:08","modified_gmt":"2026-04-29T14:11:08","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":"

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Key Points for Choosing Raw Materials for Ohigan Wagashi Making<\/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

In this article, we provide a thorough guide to the professional know-how for Ohigan wagashi ingredients. From the blending ratio of glutinous rice and non-glutinous rice, to how to choose adzuki an, to the characteristics of coating materials such as kinako and sesame, we cover everything you need to make delicious ohagi and botamochi.<\/p>\n

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

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The Golden Ratio of Glutinous Rice to Non-Glutinous Rice<\/h2>\n

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70% or More Glutinous Rice Is the Basic Blend<\/h3>\n

What determines the texture of ohagi and botamochi is the blending ratio of glutinous rice to non-glutinous rice.<\/p>\n

Using 70% or more glutinous rice produces a chewy texture. Meanwhile, adding non-glutinous rice increases ease of eating and everyday approachability.<\/p>\n

Many professional wagashi artisans recommend a blend of 80% glutinous rice and 20% non-glutinous rice. This ratio achieves a balance of moderate stickiness and satisfying substance.<\/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

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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

At Minoyo, we offer top-grade white an such as Tokuichigo Sarashi-an and Fujijirushi Sarashi-an in 12kg specifications. The top-grade white an, made by carefully refining adzuki beans, is characterized by a clean, elegant sweetness and smooth mouthfeel with no off-flavors.<\/p>\n

Used as an for oshiruko and high-end wagashi, it earns high praise from professional wagashi artisans. Shiro Sarashi-an is a pure-white an made from white adzuki beans or white kidney beans, ideal for wagashi making that showcases its color.<\/p>\n

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

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Add Nutrition and a Toasty Aroma with Kinako<\/h3>\n

Kinako is made by roasting soybeans and grinding them into powder, prized for its toasty flavor and high nutritional value.<\/p>\n

Rich in protein and dietary fiber, it is popular among the health-conscious too. Ohagi coated with kinako brings together the sweetness of anko and the toasty aroma of kinako in an exquisite match.<\/p>\n

When choosing, select kinako with a vivid color and strong aroma. Because freshly roasted kinako has far better flavor, we recommend roasting it just before use if possible.<\/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

At Minoyo, we also offer naturally derived colorings that add beautiful color to wagashi. We carry paste types such as Neri Hon-beni, Neri Ki-iro, Neri Ao-iro, and Neri Hiki-cha-iro, along with powder types such as Red No. 3, Ouka-beni, Blue No. 1, Yellow No. 4, Shin Azuki-iro, Hiki-cha-iro, Tokusei Kusa-ao-iro, Tokusei Chocolate-iro, andBamboo Charcoal Powder,<\/a>among other powder types.<\/p>\n

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Blending Tips for Ohagi and Botamochi<\/h2>\n

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How to Cook and Steam the Rice<\/h3>\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

If steaming in a steamer, steam over high heat for about 40 minutes. When using a rice cooker, the key is to use slightly less water than usual.<\/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

Tips for Wrapping with An<\/h3>\n

When wrapping with an (sweet bean paste), spread the an over a sheet of plastic wrap, place the rice on top, and wrap it up for a neat finish.<\/p>\n

When placing the rice on the outside, wet your hands with water as you shape it so the rice is less likely to stick. Adjust the size to taste, from bite-sized to somewhat larger.<\/p>\n

Minoyo also offers its original \"Tomo\" Series, which simplifies wagashi (traditional Japanese confectionery) production. This includes Warabi-gashi no Tomo, Kuzu-gashi no Tomo, Mushi-yokan no Tomo, Mizu-manju no Tomo, Warabi-manju no Tomo, Shin-kuzu-mochi no Tomo, Kuzu-yokan no Tomo,Renko (lotus root starch)<\/a>no Tomo, Kyo Warabi Suika, and more, available in 1kg and 10kg formats.<\/p>\n

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

It is no exaggeration to say that ingredient selection is everything when making ohagi and botamochi for Higan.<\/p>\n

A blend of 70% or more glutinous rice achieves the ideal texture, and using tsubu-an (chunky bean paste) and koshi-an (smooth bean paste) according to the season lets you recreate a traditional flavor. Adding coating ingredients such as kinako (roasted soybean flour) or sesame broadens the variety of nutrition and flavor.<\/p>\n

Minoyo offers wagashi raw materials across seven categories (ingredients and toppings for shiruko, fruits, leaves and other plant materials, various starches, chestnuts and plums, original products, and colorings), meeting a wide range of needs from professional wagashi artisans to home confectionery making. Sales center on commercial large-volume packaging (4kg to 25kg), and we maintain a system that can continuously supply consistently high-quality raw materials.<\/p>\n

Choose the ideal ingredients for your Higan wagashi and enjoy the flavor of heartfelt handmade sweets.<\/p>\n

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

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