Ohigan Wagashi: Crochet Ohagi Pattern・お彼岸の和菓子: かぎ針編みおはぎの作り方

Today is the autumnal equinox, or Shuubun no Hi秋分の日 in Japan. It is a central date during the autumn Ohigan御彼岸, a week-long Japanese Buddhist holiday during which the Japanese pay respects to their ancestors by cleaning the graves, praying or reciting sutras, burning incense and making offerings.

In Japan, the autumn Ohigan is never without ohagiおはぎ. Ohagi is traditionally offered and eaten during the autumn Ohigan, as offerings to honour one's ancestors and to express gratitude. A traditional wagashi made of lightly pounded glutinous rice covered with azuki bean paste, ohagi is a simple confection that is deeply rooted in Japanese culture. Read on for more or jump to the pattern.

An autumn Ohigan offering: ohagi with chunky azuki bean paste and with soybean powder (kinako). I tried to recreate the bumpy texture of traditional ohagi by using mini bean stitches, and the texture of kinako ohagi by using chenille yarn.

Ohagi are eaten during Obon or Ohigan because the red colour of azuki beans has been believed to have the power to ward off evil spirits since ancient times. For the same reason, azuki beans are believed to be auspicious, and are often used in celebratory foods or offerings. Sekihan in Japan, for instance. This belief historically originated in Chinese culture and is shared in the East Asian cultural sphere and among the Chinese diaspora.

Likewise, rice and rice-based foods (dango, mochi, sake) also with deep cultural significance in Japan, and have been sacred offerings since ancient times to honour the deities, to pray for protection and good harvest, and to give thanks for the year's harvest.

During the spring equinox or the spring Ohigan, which falls in March, the same wagashi is called botamochiぼたもち, and is presented as offerings during that time. Their names are derived from seasonal flowers: the peony (botan牡丹) in spring and the bush clover (hagi萩) in autumn. But it seems ohagi is the more commonly used term for this confection. To borrow the words of Watanuki Kimihiro in ×××HOLiC: "春はぼたもち、秋はおはぎと、季節で名前変わるそうで... まあ最近は一年中おはぎて言うらしですけどね。" (In spring it's botamochi, in autumn it's ohagi, even the name changes for the seasons... Well, but these days people call it ohagi all year round.)

It's said that botamochi and ohagi were so-named because they resemble the said flowers. To be honest, I don't see the resemblance. My personal belief is that the wagashi were simply so-named because the peony and bush clover are representative of each season and have cultural significance. The peony, for instance, blooms in spring and is cherished as the king of flowers, symbolising nobility and honour. While the bush clover is a quintessential blossom of autumn, blooming at the beginning of autumn, and is poetically associated with autumn, being one of the seven grasses of autumn (aki no nanakusa秋の七草). But I digress.

The crochet botamochi is made with single crochet stitches and Scheepjes Catona No.396 Rose Wine (pattern next spring). The crochet ohagi is made using mini bean stitches and Scheepjes Organicon No.243 Cherry Jam. Following the seasonal theme, I used a porcelain plate with a white bush clover motif, the plate is handmade by Kutani pottery artist Shibata Yukika.

Whatever the blossom they are named after, botamochi and ohagi are essentially the same. The only difference being that ohagi is made with chunky red bean paste (tsubuanつぶあん), in which the azuki beans are simmered whole, then left intact or lightly mashed with their skins; whereas botamochi is made with smooth red bean paste (koshianこしあん), in which the cooked beans are passed through a fine sieve to remove their skins, creating a smooth paste. It is said that ohagi is made with chunky red bean paste because azuki beans are harvested in autumn and are used whole as their skins are still soft. By spring, their skins have toughened and are thus removed from the bean paste after cooking, hence the use of smooth red bean paste for botamochi.

Aside from its traditional role as a food offering, ohagi can also be enjoyed at other times of the year, as well as in different variations like with soybean powder (kinako), ground sesame seeds, chestnut paste or edamame paste (like in zunda mochi), also regional variations that include aonori seaweed, yomogi (mugwort), Japanese pumpkin, brown sugar.

Soybean powder (kinako) is a popular variation in which the red bean paste is wrapped with the lightly pounded glutinous rice (sometimes the other way around), then coated with the toasted soybean powder. So popular that kinako ohagi is almost like the constant companion of the traditional ohagi, even in popular culture.

So obviously, I made kinako ohagi as well. For the crochet kinako ohagi, I used sand coloured chenille yarn to recreate the powdery appearance of the actual confection, in this case, Ruyi Niao Xiao Ke Ai Chenille Fluffy (如意鸟小可爱) divided into 2 strands. Personally, I don't like using chenille yarn. It's challenging to work with. I can't see the stitches and the rounds, so I had to crochet by feel (not as easy as it sounds) and I used yarn scraps to mark the stitches.

Crochet kinako ohagi and ohagi for the autumnal equinox.

This was my 2nd time working with chenille yarn, and the first time I managed to complete the crochet piece properly. With a lot of frogging and redoing. And a lot of frustration. Even for this small piece. But it turned out well. And I must really like to torture challenge myself because I made a 2nd one, and mentally made plans to consider using chenille yarn for other crochet projects. Small crochet projects, I mean. Like maybe crochet ebi fry or crochet Fuzhou mishi rice balls.

OHAGI CROCHET PATTERN

Materials & Tools:

• Yarn - burgundy / maroon / dark red, and sand coloured chenille yarn (bouclé yarn also works)
• 2.5 mm crochet hook
• Stuffing
• Stitch markers
• Scissors
• Yarn needle
• Safety eyes, embroidery thread (optional)

I used Scheepjes Organicon No.243 Cherry Jam for the ohagi. For the kinako ohagi I used Ruyi Niao Xiao Ke Ai Chenille Fluffy (如意鸟小可爱) No.14 (2 strands only).

Abbreviations (US terms):

R : round / row (as the case may be)
MR : magic ring
ch : chain
st(s) : stitch(es)
sc : single crochet stitch
inc : single crochet increase (2 sc in the same st)
dec : single crochet decrease
mb : mini bean stitch
mb-inc : mini bean stitch increase (2 mb in the same st)
mb-dec : mini bean stitch decrease
(...) : a set of stitches
[...] : total number of sts in the round/row

Finished Size:

Approx. 4.5cm × 3.8cm × 3cm

The finished size depends on yarn weight, crochet hook size and crochet tension.

Pattern Notes & Preparation:

• The crochet ohagi is made using the mini bean stitch, a stitch that looks a little like the azuki bean, and creates a bumpy texture and appearance.
• Mini bean stitch (mb): see these tutorials by First The Coffee and ChristaCo Design. Or if the bean stitch is preferred, see these tutorials by Magic Owl Studios and Sweet Bee Crochet.
Mini bean stitch decrease (mb-dec): see this C2C mini bean stitch tutorial by Made by Gootie.
• Feel free to include safety eyes or to add cute expressions or kaomoji on the amigurumi with embroidery thread.

OHAGI

Using burgundy / maroon / dark red yarn, work in rounds,
R1. Ch 2, 1 mb in the 2nd ch from the hook, 1 mb in the back link of the closing ch-1 of the first mb. [2]
R2. 8 mb around the 2 mb. [8]

(For R2, I made the first mb in the back link of the closing ch-1 of the 2nd mb st, 1 mb in the back of the 2nd mb st of R1, 1 mb in the back of the 1st mb st of R1, 2 mb in the first ch st of R1, 1 mb in the 1st mb st of R1, 1 mb in the 2nd mb st of R1, 1 mb in the the closing ch-1 of the 2nd mb st of R1.)

R3. 2 mb-inc, 1 mb, 3 mb-inc, 1 mb, 1 mb-inc. [14]
R4. 1 mb-inc, 2 mb, (1 mb-inc, 1 mb) 3 times, 1 mb, (1 mb-inc, 1 mb) 2 times. [20]

R5-10 (6 rounds). 20 mb. [20]
Start stuffing,
R11. 1 mb-dec, 2 mb, (1 mb-dec, 1 mb) 3 times, 1 mb, (1 mb-dec, 1 mb) 2 times. [14]
R12. 2 mb-dec, 1 mb, 3 mb-dec, 1 mb, 1 mb-dec. [8]
R13. 4 dec. [4]
Finish stuffing.
Fasten off and leave a tail for sewing. Using the tail, whip stitch the last 4 stitches close.
Gently shape the amigurumi into a oblong with a rounded top and flat bottom.

KINAKO OHAGI

Using sand coloured chenille yarn, work in rounds,
R1. 5 sc in MR. [5]
R2. 5 inc. [10]
R3. (sc, inc) 5 times. [15]
R4. 2 sc, inc, (sc, inc, sc) 3 times, inc, 2 sc. [20]
R5. 20 sc. [20]
R6. 8 sc, inc, 2 sc, inc, 8 sc. [22]
R7. 9 sc, inc, 2 sc, inc, 9 sc. [24]
R8. 24 sc. [24]
R9. 9 sc, dec, 2 sc, dec, 9 sc. [22]
R10. 8 sc, dec, 2 sc, dec, 8 sc. [20]
R11. 20 sc. [20]
Start stuffing. If using safety eyes or embroidering an amigurumi face, insert or stitch at desired position before continuing.
R12. 2 sc, dec, (sc, dec, sc) 3 times, dec, 2 sc. [15]
R13. (sc, dec) 5 times. [10]
R14. 5 dec. [5]
Fasten off and cut yarn.
Weave the end through the front loops of the last 6 sts and pull to close the work.
Re-insert the end through the centre and pull through. Hide the end inside the work.
Gently shape the amigurumi into a oblong with a rounded top and flat bottom.

* * *

By the way, is ohagi really popular? It sure pops up often enough in various anime and manga, and is shown as being eaten outside of the Ohigan season as well, so it does seem like it is enjoyed all year round.

Watanuki's homemade ohagi as an ochuugen gift for Yuuko. Screengrab from ×××HOLiC, episode 11 at 00:02:56. ©2006 CLAMP/Kodansha/アヤカシ研究会/TBS/Production I.G/×××HOLiC Production Committee, et al.

Mokona hoovering up Watanuki's homemade ohagi. Screengrab from ×××HOLiC, episode 11 at 00:03:08. ©2006 CLAMP/Kodansha/アヤカシ研究会/TBS/Production I.G/×××HOLiC Production Committee, et al.

It was first of the two wagashi explored in Deaimon episode 6, as a seasonal confection, as well as a snack that is good for a tired body. I like Deaimon quite a lot; it effortlessly weaves in information about wagashi and its seasonality, into a heartwarming, slice-of-life story about connections and relationship. It's been quite a source of inspiration for my wagashi amigurumi projects.

Ryokushou's ohagi and kinako ohagi. Screengrab from Deaimon, episode 6 at 00:00:06. ©2022 Asano Rin/Kadokawa Shoten/Yoshida Reiko/AT-X/Tokyo MX/KBS Kyoto/SUN/BS11/Deaimon Production Committee, et al.

Another heartwarming, slice-of-life one that features lots of sweets and wagashi, Rokuhoudou Yotsuiro Biyori.

Ohagi and kinako ohagi at Rokuhoudou teahouse. Screengrab from Rokuhoudou Yotsuiro Biyori, episode 12 at 00:00:01. ©2018 Shimizu Yuu/Akao Deko/Kamiya Tomomi/Zexcs/AT-X/Tokyo MX/KBS Kyoto/Rokuhoudou Yotsuiro Biyori Production Committee, et al.

And I'm sure it's exaggerated but ohagi is a huge favourite of some characters. I do find that amusing though. For example, Adashino Benio in Sousei no Onmyouji. No shortage of ohagi references there. Benio's shikigami is named Kinako, and Benio even creates an Ohagi Man, the main character of a manga she draws, with a trusty companion she named Botamochi Man (episode 14).

Benio's singular love for ohagi. The series has no shortage of ohagi references. Screengrab from Sousei no Onmyouji, episode 1 at 00:11:48. ©2016 Sukeno Yoshiaki/Arakawa Naruhisa/Shueisha/Studio Pierrot/TXN/Sousei no Onmyouji Production Committee, et al.

Ohagi is also the favourite of Shinazugawa Sanemi, the Wind Hashira of the Demon Slayer Corps. To the point that the scent of rice and red bean paste constantly wafts off him, or so Tanjiro noticed (season 4, episode 7).

When not at training, Shinazugawa enjoys ohagi and matcha. Screengrab from Kimetsu no Yaiba, season 4 episode 7 at 00:22:38. ©2024 Gotouge Koyoharu/Ufotable/Sotozaki Haruo/Shueisha/Aniplex/Tokyo MX/FNS/Kimetsu no Yaiba Production Committee, et al.

It's rather cute that there was this little comical moment of Tomioka discovering that Shinazugawa's favourite food is ohagi. Though I'm not sure hiding ohagi in one's sleeve and giving it to Shinazugawa will make him one's good friend.

Screengrab from Kimetsu no Yaiba, season 4 episode 7 at 00:24:07. ©2024 Gotouge Koyoharu/Ufotable/Sotozaki Haruo/Shueisha/Aniplex/Tokyo MX/FNS/Kimetsu no Yaiba Production Committee, et al.

I'm not Japanese (a Japanophile, yes) so I don't observe this uniquely Japanese Buddhist holiday. (I do like wagashi!) But I can't help noting that the Japanese autumn Ohigan (September 20th to 26th this year) coincides with part of the Chinese Ghost month, which falls on August 22nd to September 23rd this year. In fact, today is the last day of the Ghost month. There also seem to be some similarities between the two, for e.g. the belief that the spirits of the deceased visit the living, traditional rituals such as ritualistic food offerings and prayers. But they have different origins and conceptual bases.

In Chinese culture, we do celebrate the autumn equinox, but at a different time with the Mid-Autumn Festival during which we gift and eat mooncakes, and light up lanterns. The Mid-Autumn Festival is October 6th this year, and I'm wondering where I packed away the crochet mooncakes I made. Two-thirds of my stuff are sitting in my new apartment, still packed up in one of the boxes! (꩜ᯅ꩜;)

* * *

Thank you for stopping by. I hope you had fun reading this and making this amigurumi. If you made this crochet ohagi, I would love to see what you did. So do share a picture of it by tagging me on Instagram @yotsuba_blythes.

While I'm happy to share my pattern without charge and would be delighted to see it being used, please note that my pattern is for personal use only. This pattern and the images are not for commercial use, sale or distribution. The sale of this pattern or any of the images is not permitted without my prior written consent. If you wish to share this pattern, please link to this post and my Instagram profile @yotsuba_blythes. You are welcome to sell limited quantities of the finished items you have made from this pattern. Thank you.