If you live in Japan, you may have noticed that supermarkets suddenly fill their shelves with ohagi—sweet rice balls covered with red bean paste—during certain times of the year.
This actually happens because of a traditional Japanese event called Ohigan, which takes place in both spring and autumn.
In this article, I’ll explain what Ohigan means, why ohagi is connected to this tradition, and how people in Japan observe it.
I’ll also introduce some delicious Hokkaido-style ohagi, so if you’re curious about Japanese culture or local sweets, you’ll enjoy this one.
What is Ohigan? A Buddhist Tradition Unique to Japan
Japan has several seasonal celebrations called the Gosekku, such as Girls’ Day and Boys’ Day.
While many of these originated in China and later developed uniquely in Japan, Ohigan is considered a Buddhist tradition that evolved into a uniquely Japanese seasonal event.
During the spring and autumn equinoxes, the length of day and night becomes almost equal, and the sun sets directly in the west.
In Buddhist belief, this time of year is thought to be when “the world of the living and the world of the afterlife are closest to each other.”
Because of this idea, Ohigan became a time to honor and show gratitude to one’s ancestors.
It eventually took root as a tradition held twice a year, in spring and autumn, just as it is today.
When is Ohigan?
Here are the dates for Ohigan in 2026.
Ohigan is observed twice a year—once in spring and once in autumn—each lasting for seven days.
Spring Ohigan (2026)
- March 17 (Tue): First day of Ohigan (Higan-iri)
- March 20 (Fri, national holiday): Spring Equinox
- March 23 (Mon): Last day of Ohigan (Higan-ake)
Autumn Ohigan (2026)
- September 20 (Sun): First day of Ohigan
- September 23 (Wed, national holiday): Autumn Equinox
- September 26 (Sat): Last day of Ohigan
What Do People Do During Ohigan?
Ohigan has long been observed as a time to honor and remember one’s ancestors.
Because of this, many families in Japan visit their family graves during this period.
People often spend the week cleaning the family altar or gravesite, offering flowers or sweets, and taking a moment to think about their ancestors with a bit more care than usual.
Even for families who don’t gather often, Ohigan can be a meaningful opportunity to come together, express gratitude, and reconnect with family history.
Offerings During Ohigan
There are no strict rules about what you must offer during Ohigan, but it is very common to offer ohagi (also called botamochi), a traditional sweet rice ball covered with red bean paste.
Ohagi has long been believed to ward off evil and to express gratitude, which is why it became a typical offering.
While ohagi is the most common choice, many families simply offer foods that their ancestors enjoyed.
What matters most is choosing something that helps you express your feelings of appreciation.
※In Japan, “ohagi” and “botamochi” refer to the same food.
The name changes depending on the season or region, but either one is perfectly fine to offer during Ohigan.
Recommended Ohagi to Try in Hokkaido
Hokkaido is actually one of Japan’s major production areas for azuki beans.
In particular, azuki from the Tokachi region is known for its rich flavor and thin skin, which makes the red bean paste especially smooth and refined.
Here are some delicious ohagi made with Hokkaido-grown azuki beans that you can enjoy in the region.
They’re perfect not only as offerings during Ohigan, but also as a little treat for yourself.
Many people outside Japan may not be familiar with anko, the sweet red bean paste used in ohagi.
It’s made by simmering azuki beans with sugar, and Hokkaido’s anko is known for being especially smooth and refined.
If you’ve never tried it before, I really recommend giving it a chance—you might be surprised by how delicious it is.
Botamochi from Ryugetsu
Ryugetsu is a well‑known confectionery brand in Hokkaido, and during the Ohigan season, they offer their own delicious botamochi.
Ryugetsu’s sweets are known for their gentle sweetness and the rich flavor of azuki beans, and their botamochi is no exception.
It’s soft, easy to eat, and the kind of treat that makes you reach for “just one more.”
Some stores also sell seasonal varieties made with sweet potato paste or chestnut paste, which makes it hard to choose just one.
Whichever you pick, you really can’t go wrong—so if you spot them, definitely give them a try.
If you’re curious about more of Ryugetsu’s sweets, feel free to check out this article as well♪
Ohagi from Seicomart
Even visitors from overseas may come across ohagi at Seicomart, a local convenience store chain beloved by people in Hokkaido.
Seicomart is one of the easiest places for travelers to stop by, so if you’re curious, it’s definitely worth taking a look.
It’s not clearly stated whether their ohagi uses Hokkaido‑grown azuki beans, but Seicomart’s daifuku—made with Hokkaido‑sourced glutinous rice and red bean paste—has a consistently delicious, comforting flavor that locals enjoy year‑round.
They’re easy to buy, reliably tasty, and truly represent the flavors of Hokkaido♪
If you’re interested in learning more about Seicomart, feel free to check out this article too♪
Ohagi from Sazae Foods
In Hokkaido, when people hear the word anko (sweet red bean paste), the first brand that often comes to mind is Sazae.
Sazae Foods is a well‑known local company that specializes in products made with 100% Tokachi‑grown azuki beans, offering ohagi, obanyaki, taiyaki, rice balls, and more.
Their red bean paste made from Tokachi azuki is rich, smooth, and incredibly flavorful.
Any sweets made with it—whether ohagi, obanyaki, or taiyaki—are always delicious.
Sazae shops are often located inside shopping malls in Hokkaido, so visitors from overseas may not come across them as frequently.
But if you do spot one, it’s absolutely worth stopping by.
Sazae is practically an expert when it comes to ohagi, so the taste is guaranteed.
If you visit places like Aeon, be sure to look around—you might find a Sazae shop♪
A Day to Remember and Appreciate Our Ancestors
In Japan, religious traditions are often practiced in a flexible, family‑specific way, so how people observe Ohigan can vary from home to home.
In my family, we have a grave we can visit, so we try to go whenever possible—taking time to express gratitude to our grandparents and earlier generations, and to remember the stories connected to them.
It also becomes a nice reason for family and relatives to gather.
To be honest, I used to eat ohagi simply because “it’s that season,” without thinking much about it.
But now that I’ve learned more about the meaning and origins of Ohigan, I feel like I’ll approach it with a slightly different mindset this year.
I want to share this tradition with my children too—explaining what the day represents, offering ohagi or other Japanese sweets, and spending a quiet moment thinking about our ancestors.
Are there any traditions in your country where families come together like this?
I’d love to hear about them^^
Bonus: Sweet Memories of My Grandmother’s
In many Japanese families, ohagi is something that grandmothers used to make at home.
My own grandparents have already passed away, but when I was a child, my grandmother on my father’s side often made yomogi mochi and anko from scratch.
Back then, I was too young to appreciate it and would think, “Yomogi mochi… really?”
But after she was gone, I found myself wishing I had learned how she cooked her anko or how she made yomogi mochi.
It’s one of those small regrets that stays with you.
At my husband’s family home, his grandmother also made ohagi every year during Ohigan, so I’ve had the chance to enjoy hers as well.
They were huge—about the size of a fist—and were served almost like a main dish, which always made me smile.
Every family seems to have its own little traditions and quirks, and I find that really charming.
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