Yesterday, the 22nd of September, was the Autumnal Equinox Day this year. One week period around that day is called ‘Higan’ in Japan and people cleanse ourselves spiritually by doing right things and cleaning ancestors’ graves.

On the culinary side of this tradition during the week we have sweets called ‘Ohagi’. It is a mochi type sweet with half pounded sweet rice with ‘Azuki’ sweet red bean paste. Some of them are flavoured and decorated with ‘Kinako’ toasted soyabean powder, green seaweed or black sesame seeds.

Ohagi Dango

I love Ohagi and can eat 2-3 pieces of them easily all one go! It is normally quite big and filling, and for the people who’d like to try all the flavours for a teatime it might be a little hard. So I made a version of all three types of sweets on one skewer! In this way everyone can taste all the flavours. 🍡

Instead of the half-pounded sweet rice I used more mochi-like sweet for the smoother texture, but used all the other traditional elements of sweet red bean paste, toasted soya bean powder and ‘Matcha’ green tea powder.

It is Vegan and Gluten free.

If you live in London you will be able to taste this sweet soon at the Havan Store (262 Kensington High St, London W8 6ND).