|Ingredient||6 Koshian||6 Koshian||6 Kinako or Sesame||6 Kinako or Sesame|
|koshian||9 oz.||250g||5.5 oz.||150g|
|sweet (mochi) rice||3.5 oz.||100g||3.5 oz.||100g|
|water||5.5 oz.||160ml||5.5 oz.||160ml|
|kinako||none||none||to coat||to coat|
|sesame seeds||none||none||to coat||to coat|
Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among traditional Japanese desserts. Heartier and more assertive on the teeth than some of their relatives, ohagi can stand in as either a sweet-yet-substantive snack to those so inclined, or a mildly-sweet dessert.
Simple ohagi consist of a ball of coarse sweet rice surrounded by a layer of sweet anko bean paste. Another type of ohagi are inverted, with the rice on the outside and beans on the inside; these are coated with a layer of sesame seeds or kinako, a type of soy flour.