Mochi Rice Balls (Variations) — a study in coatings — kinako, matcha and koshian variations

i. Origin & history

Presenting ohagi in coordinated sets is a tea-ceremony tradition that goes back centuries — the visual contrast between the green, gold and dark-bean coatings is part of the meaning. The format is associated especially with the temple sweets shops of Kyoto.

ii. Ingredients

Makes 9 servings · scroll the side panel to adjust

• 300 g glutinous rice, soaked 4 hr
• 380 ml water
• 30 g sugar
• ½ tsp salt
• 200 g tsubuan (chunky bean paste)
• 100 g koshian (smooth bean paste)
• 30 g kinako + 2 tbsp sugar
• 10 g matcha + 30 g sugar

iii. Method

1. Cook rice with water; stir in sugar and salt; half-pound while hot.
2. Divide rice into 9 balls. Wrap 6 with tsubuan inside. Leave 3 plain, then coat each with smooth koshian instead.
3. Roll 3 of the tsubuan-filled balls in kinako + sugar.
4. Roll the other 3 tsubuan balls in matcha + sugar.
5. The 3 koshian-outside balls go unrolled. Arrange one of each on small plates — three colours, three textures.

iv. Tips & common mistakes

• Stable matcha colour. Mix matcha with sugar dry; don't let it touch water or it darkens to olive.
• Wet hands. Essential for shaping.
• Vary the size. 60 g per ball gives a tea-ceremony portion; 90 g gives a snack.

v. Variations

Sakura ohagi uses salted cherry leaves; kuromame presses cooked black soybean into the rice; edamame ohagi uses bright-green edamame paste as the coating.

vii. More from Japanese

• Mochi Rice Balls — the basic ohagi version
• Daifuku — smooth mochi
• Mitarashi Dango — skewered dumplings
• Anpan — sweet-bean buns
• Monaka — wafer-bean sandwiches
• Yokan — firm bean jelly