Ohagi (Botamochi) Japanese Sweet Rice Balls

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). Traditionally, sweet rice balls made during the spring higan are called botamochi which is named after the spring flower, botan.

This recipe calls for two kinds of rice: glutinous and Japanese. Glutinous rice is a sticky, often sweet rice grown in Southeast Asia. It is called glutinous not because it contains gluten, but due to its stickiness. Mochi is a Japanese rice cake made from glutinous rice. Japanese rice is a short-grain, polished white rice. You can use either a rice cooker or stovetop for this recipe—simply adjust the time if you are cooking rice in a pot on the stove.