Easy Ohagi Recipe: How to Make Botamochi at Home

Imagine biting into a sweet, chewy treat that carries the essence of centuries-old Japanese tradition. Ohagi, also known as botamochi, is a delightful rice ball dessert that’s particularly popular during the spring and autumn equinoxes. This treat honors the changing seasons and familial ancestors, embodying a deep cultural significance with every bite.


Explore this traditional Japanese dessert by gathering all the essential ingredients. Your culinary journey into Ohagi, or botamochi, begins with selecting the right components.

Rice and Beans

  • 2 cups of glutinous rice (also known as sweet rice or mochi rice): Wash the rice thoroughly until the water runs clear to remove excess starch, which ensures a sticky texture when cooked.
  • 1 cup of azuki beans (red beans): These should be washed and soaked overnight to soften them, which reduces cooking time and enhances their natural sweetness.
  • 1/2 cup of sugar: This will be used to sweeten the azuki bean paste.

Additional Ingredients

  • 1/4 cup of sugar (additional to the above): To mix with the mashed azuki beans, creating a sweet, smooth paste known as anko.
  • 1 teaspoon of salt: Salt is added to the cooked rice to enhance the flavor, balancing the sweetness of the anko.
  • Kinako (roasted soybean flour): Optional, but recommended for dusting over your finished ohagi for a nutty flavor and appealing presentation.
  • Sesame seeds (black or white): Toast these lightly if you prefer a more intense flavor before adding them to or rolling your ohagi in them.

Equipment Needed

Preparing Ohagi, also known as Botamochi, requires a few essential tools that will help streamline the process and achieve the desired texture and flavor. Here’s what you’ll need to have on hand:

  • Rice Cooker: An indispensable tool for cooking glutinous rice to the perfect sticky consistency.
  • Food Processor or Blender: Useful for pureeing the azuki beans into a smooth anko paste.
  • Heavy-Bottomed Pot: Ideal for cooking the anko paste to prevent it from scorching and sticking.
  • Mixing Bowls: Necessary for mixing the rice with other ingredients and for blending the anko paste with sugar.
  • Measuring Cups and Spoons: Essential for accurately measuring your ingredients like rice, sugar, salt, and kinako.
  • Wooden Spoon or Spatula: Helps in stirring the anko paste continuously and integrating the sugar evenly.
  • Wet Cloth or Towel: Useful for covering the cooked rice to preserve moisture before shaping.
  • Plastic Wrap: Assists in shaping the Ohagi without sticking to your hands.

Having these tools ready before starting will make the process of making Ohagi much smoother and more enjoyable.


In this phase, you’ll start making Ohagi by prepping the two main components: the glutinous rice and the azuki beans. Ensuring these ingredients are well-prepared will lay the foundation for delicious Ohagi.

Wash and Soak Rice

  1. Begin by measuring out 2 cups of glutinous rice. Place the rice into a large bowl.
  2. Rinse the rice with cold water. Pour water over the rice until it fully covers the grains.
  3. Swirl the grains gently with your hand, then drain the cloudy water. Repeat this process 2-3 times until the water remains relatively clear.
  4. Once rinsed, fill the bowl with clean water and let the rice soak for 8 hours, or overnight. This soaking step is crucial as it softens the rice and ensures it cooks evenly.

Prepare Azuki Beans

  1. Measure 1 cup of dried azuki beans. Rinse the beans under cold water to remove any dust or impurities.
  2. Place the cleaned beans into a medium-sized heavy-bottomed pot and add enough water to cover the beans by a couple of inches.
  3. Bring the water to a boil over high heat. Once boiling, allow the beans to boil for 5 minutes, then drain off the water. This initial boil helps to remove any bitterness from the beans.
  4. Refill the pot with fresh cold water, covering the beans by about an inch. Bring the water to a boil again, then reduce the heat and let the beans simmer gently.
  5. Cover the pot and cook the beans for about 1 hour or until they are tender and can be easily crushed between your fingers.
  6. Keep an eye on the water level and add more if it gets too low, ensuring the beans are always covered slightly with water.
  7. Once the beans are cooked, drain the water. Your azuki beans are now ready to be transformed into the sweet anko paste in the next steps.

Cooking Instructions

Following the meticulous preparation of your ingredients, it’s now time to embark on the central phase of cooking. Here’s how you can perfectly cook your rice and beans to craft delightful Ohagi.

Cook Rice

  1. Drain the soaked glutinous rice and place it in your rice cooker.
  2. Add water to the rice cooker. The general rule is to use a 1:1 ratio of water to rice for glutinous rice to ensure it cooks to the right texture.
  3. Set your rice cooker to the appropriate setting for glutinous rice. If your cooker has a “sweet rice” or “glutinous” option, select that.
  4. Once the rice is cooked, allow it to steam for an additional 10 minutes without opening the lid. This step is crucial as it helps the rice to set and become sticky, making it easier to handle later.
  5. After steaming, transfer the rice to a large, shallow dish. Using a paddle or a wide spoon, gently fluff the rice to release excess steam and prevent it from becoming too dense.

Cook Beans

  1. Take your pre-soaked azuki beans and pour them into a heavy-bottomed pot. Fill it with fresh water, ensuring that the water level is about an inch above the beans.
  2. Bring the pot to a boil over high heat, then reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.
  3. Continue simmering the beans until they are thoroughly soft, which usually takes about 1 to 1.5 hours. Check periodically and add more water if the level gets too low.
  4. Once the beans are soft, drain them in a colander, removing as much water as possible.
  5. Return the cooked beans to the pot and add sugar and a pinch of salt. The amount of sugar can be adjusted based on your preference for sweetness. Typically, a ratio of beans to sugar of about 2:1 works well.
  6. Cook over low heat while stirring constantly to prevent the bean mixture from sticking to the bottom of the pot. Continue this process until the beans have transformed into a thick, smooth paste.
  7. Remove the pot from heat and let the anko (sweet bean paste) cool to room temperature before using it to make Ohagi.

Assembling Ohagi

Now that your rice and anko paste are ready, it’s time to assemble your Ohagi. This part of the process is where your dessert begins to take shape beautifully.

Forming Botamochi Balls

  1. Prepare Your Working Area: Lay a sheet of plastic wrap on a clean surface to prevent sticking and make handling easier.
  2. Portion the Rice: Wet your hands to prevent sticking. Take about two tablespoons of the sticky rice and flatten it gently into a small disk on your palm.
  3. Add Anko Paste: Place a teaspoon of the anko paste into the center of the rice disk.
  4. Shape into a Ball: Bring the edges of the rice up and around the anko, encasing it completely. Gently roll between your palms to form a smooth ball.
  5. Repeat: Continue this process until all your rice and anko are used. You should be able to make about 10 to 12 Ohagi balls.

Final Touches

  1. Prepare Your Toppings: Place your desired toppings, such as kinako (roasted soybean flour), crushed sesame seeds, or coconut flakes, in separate shallow dishes.
  2. Coat the Ohagi: Roll each botamochi ball in the topping of your choice until it’s well coated. For a varied assortment, switch between different toppings.
  3. Arrange for Serving: Place the coated Ohagi on a serving plate. They can be enjoyed either at room temperature or slightly chilled, enhancing the flavor and texture.

Serving Suggestions

After successfully assembling your Ohagi into stunning botamochi balls, it’s time to turn your attention to how best to serve them. Ohagi are typically enjoyed as a sweet treat during Japanese tea ceremonies or as a meaningful dish during ancestral festivals like the equinox. Here are some elegant and traditional ways to present your Ohagi that will enhance your experience:

Traditional Tea Pairing

Serve your Ohagi with a cup of matcha or a soothing bowl of sencha. The earthy bitterness of green tea complements the sweet richness of the Ohagi, creating a harmonious balance of flavors. Arrange the tea set and Ohagi on a minimalist, clean tray to highlight their natural beauty.

Presentation on Traditional Japanese Dishware

Display your Ohagi on Japanese ceramics, such as a beautiful set of lacquered plates or a delicate ceramic dish. The rustic charm of Japanese pottery beautifully contrasts with the smooth and uniform appearance of the Ohagi. This not only elevates the overall aesthetic but also pays homage to the cultural roots of this dish.

As Part of a Multi-Course Meal

Incorporate Ohagi as a dessert in a Japanese kaiseki meal, which is a multi-course dining experience. Place the Ohagi at the end of the meal, perfectly rounding off a series of savory dishes. The sweetness of the Ohagi provides a refreshing and satisfying conclusion to this sophisticated and elaborate dining experience.

Garnishes and Decorations

Accentuate your Ohagi with a sprinkle of extra sesame seeds or a light dusting of kinako, especially if you’re serving them on special occasions. Consider garnishing with a mint leaf or a small edible flower to add a pop of color and enhance their festive appearance.

Storage Tips

After savoring the delicious Ohagi you’ve prepared, ensuring they remain fresh is crucial if you have leftovers or you’re prepping ahead. Here’s how you can store Ohagi properly:

In the Refrigerator

  1. Cool Down: Allow the Ohagi to cool to room temperature after making them. This prevents condensation inside the storage container, which could make the Ohagi soggy.
  2. Choose an Airtight Container: Place your Ohagi in airtight containers to keep them from absorbing odors from other foods in your refrigerator.
  3. Layer Wisely: If you need to stack the Ohagi, place a piece of parchment paper between each layer to prevent them from sticking together.
  4. Storage Duration: Stored like this, Ohagi can last in the refrigerator for up to 3 days.

In the Freezer

  1. Prepare for Freezing: For longer storage, wrap each Ohagi individually in plastic wrap tightly. This step is crucial to avoid freezer burn.
  2. Use a Freezer-Safe Container: After wrapping, place the Ohagi in a freezer-safe container or a heavy-duty freezer bag.
  3. Label and Date: Always label your container with the date, so you know how long you’ve stored them. This will help you use them at their best quality.
  4. Thawing: When ready to enjoy, thaw the Ohagi in the refrigerator overnight. Warm them slightly in a microwave if you prefer them warm.


Now that you’ve got the essentials for making Ohagi, why not give it a try? You’ll not only enjoy a delicious treat but also connect with a beautiful aspect of Japanese culture. Remember to relish each bite knowing you’ve created something truly special. Whether you’re sharing with friends or savoring them solo, Ohagi is sure to add a touch of sweetness to any occasion. Happy cooking!

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