Wagashi Dialogues“Is making Ohagi an act of tradition—or quiet precision only hands can teach?” Wagashi Dialogues
Ohagi looks simple—sweet rice, red bean paste, sometimes a dusting of kinako.But behind its soft surface lies a world of...
ohagi
Wagashi Dialogues Wagashi Dialogues“Does Ohagi change from region to region—or is it always made with the same hands?” Wagashi Dialogues
Ohagi is one of those sweets that feels universal—and yet deeply personal.Across Japan, it changes shape, name, sweetnes...
Wagashi Dialogues“Is Ohagi a sweet—or a seasonal offering for the souls we miss?” Wagashi Dialogues
Ohagi is soft, sweet, and made with love—but its purpose goes beyond flavor.It appears twice a year, during the equinoxe...
Wagashi Dialogues“When craftsmanship wraps sweetness in rice” Wagashi Dialogues
We tried to explain the difference between ohagi and botamochi.Five minutes later, we were discussing steamers, sticky h...
Wagashi Dialogues“Do regions season sweets differently?” Wagashi Dialogues
We thought ohagi and botamochi were just seasonal names.Then someone brought up the Kansai version. Now we’re lost in st...
Wagashi Dialogues“Do names change taste?” Wagashi Dialogues
We tried to explain why ohagi and botamochi are basically the same sweet.We ended up talking about flowers, equinoxes, a...