A sweet consisting of steamed glutinous rice rolled into dango (rice dumplings) shapes and wrapped in red-bean paste.
In the spring, ohagi may be called botamochi. In the autumn, they are called ohagi.
Ohigan refers to the two equinoctial weeks during the year — in spring (Vernal Equinox Day) and autumn (Autmnal Equinox Day), when the length of day and night becomes approximately equivalent.
For this Buddhist event that commemorates ancestors, people visit their family’s graves to pray for the departed souls and prepare ohagi as offerings.