ohagi; sweet rice ball coated with red bean paste, soybean flour, or sesame
A traditional Japanese sweet made from glutinous rice formed into balls and coated with sweetened red bean paste (anko), kinako (soybean flour), or sesame. Often eaten during the autumn equinox (higan).
We make and eat ohagi during the equinoctial week.
The ohagi my grandmother makes are delicious with plenty of sweet bean paste.
Kana spelling is standard; the word is usually written in kana.
Search-only kanji form with honorific 御; not commonly used.
Kanji spelling using 萩 (bush clover); rarely used in practice.
The name is said to derive from hagi (bush clover), a flower associated with autumn. The honorific prefix o- is added. The exact origin is uncertain, but it is traditionally linked to the autumn equinox.