Hi, it’s Tohoku Zunko!
The mornings and evenings have gotten quite cool, haven’t they?
In 2026, the autumn Higan period is from Sunday, September 20th to Saturday, September 26th.
The middle day, Chunichi, is the Autumnal Equinox on Wednesday, September 23rd.
And when you think of Higan, you think of ohagi, of course.
This year, I did a little test run in the kitchen a bit early.
Two kinds: Zunda Ohagi and a very autumnal Chestnut Zunda.
Today, I’ll take my time and show you how to make them đ
đž Do You Know the Difference Between “Ohagi” and “Botamochi”?
These two are actually almost the same thing.
The difference is the season they’re made in and the origin of their names.
- Spring… Named after the peony flower (botan), they’re called botamochi.
- Autumn… Named after the bush clover flower (hagi), they’re called ohagi.
The autumn bush clover blooms with lots of small, reddish-purple flowers that look like adzuki beans.
It’s said that this resemblance is why the mochi covered in bean paste came to be called “ohagi.”
Naming sweets after the flowers of the season… what a lovely sentiment.
Higan is also a time to quietly remember our ancestors and loved ones.
I think making sweets together as a family on a day like that is a wonderful thing.
đĄ Part 1: Zunda Ohagi
Let’s start with the basic green ohagi.
If you have some of the zunda paste we made in July’s Zunda Paste Basics guide, the rest is easy.
You can use some that you’ve frozen, too.
Ingredients (for 6 pieces)
- Sweet rice: 1 go (approx. 150g)
- Regular rice: 2 tbsp (for those who prefer it less chewy. Optional)
- Water: To the “okowa” line in your rice cooker
- Salt: A pinch
- Zunda paste: Approx. 300g
Instructions
- Wash the sweet rice (and regular rice) and let it soak in water for at least 30 minutes. If you skip this, it won’t cook through.
- Once cooked, add a pinch of salt and use a pestle to mash it about halfway. Leaving half the grains intact, or “han-tsubushi,” is just right.
- While it’s still hot, divide it into 6 portions and shape them into ovals. Wetting your hands with water will keep it from sticking.
- Spread the zunda paste flat on a piece of plastic wrap and place the rice in the center.
- Lift the plastic wrap, squeeze it to enclose the rice, and shape it. You’re done!
Tip: Zunda paste is soft, so you’ll definitely make a mess if you try to wrap it by hand. Using plastic wrap is the easiest way.
đ° Part 2: Chestnut Zunda
It’s autumn, so we have to add chestnuts, right?
Yellow chestnuts in green zunda. It makes it look so much more autumnal.
Ingredients (for 4 servings)
- Zunda paste: 200g
- Candied chestnuts (or boiled chestnuts): 5 chestnuts
- Salt: A tiny pinch
Instructions
- Dice 4 of the chestnuts into about 5mm cubes. Don’t chop them too finely, you want to keep some texture.
- Thinly slice the remaining chestnut for garnish.
- Mix the diced chestnuts into the zunda paste, and add a tiny pinch of salt to taste.
- Serve it in a bowl and top with the sliced chestnuts. All done!
It’s delicious on its own, wrapped in an ohagi, or served on top of mochi.
Tip: If you’re using candied chestnuts, don’t add any extra sugar. The chestnuts themselves are sweet enough, and you don’t want to overpower the aroma of the zunda beans.
đĢ …And That’s When Ankomon Showed Up
As I was arranging the ohagi in the kitchen, I felt a pair of eyes on me from behind the door.
Ankomon: “…Ohagi is supposed to be anko, mon.”
Zunko: “Oh, welcome.”
Ankomon: “I didn’t come here to eat or anything, mon. I was just passing by, mon.”
Even while saying that, he had brought adzuki beans with him.
To be honest, I was thinking the same thing.
Higan ohagi really should be anko.
That’s the traditional way, after all.
So right then and there, Ankomon and I cooked the adzuki beans and made two-color ohagi.
Green zunda and deep, adzuki-colored anko.
When I arranged them on a plate, they were much prettier than I expected.
Ankomon: “…Not bad, mon.”
Zundamon: “Is there some for me, nanoda?”
Ankomon: “I don’t know, mon.”
But I’ll keep it a secret that he gave Zundamon the biggest one đ
đ Summary
- The 2026 autumn Higan is from Sunday, Sept. 20th to Saturday, Sept. 26th, with the middle day (Chunichi) being the Autumnal Equinox on Wednesday, Sept. 23rd.
- “Botamochi” in spring, “ohagi” in autumn. They’re named after the flowers of the season.
- The trick to zunda ohagi is to half-mash the sweet rice and use plastic wrap to form them.
- For chestnut zunda, just mix in diced chestnuts. Don’t add sugar if using candied ones.
- Making both zunda and anko for a two-color plate makes it feel very fitting for Higan.
If you’re curious about spring variations, check out 3 Spring Zunda Mochi Arrangement Recipes too.
You can see Ankomon’s profile at Ankomon and all the members on the Character Introduction page.
If you make some ohagi, I’d love to see pictures!
Well then, have a peaceful Higan đ