How to make Ohagi with rice cooker & a history about Ohagi and a seasonal event, Higan

Ingredients (for 12 servings):
- Ohagi dough (mixture of mochi rice and normal rice) -
1/2 lb of glutenous sweet rice
1/6 lb of normal short grain rice
1.4 US cups of water,
1/2 oz of sugar,
1/2 teaspoons of salt
1 lb of Tsubuan
- Flavors -
2 oz of soy bean powder
1/2 oz of sugar
1 pinch of salt
1 oz of grinded black sesame
1 oz of sugar
Nori seaweed
The Leo's Japanese Dojo channel offers inspiration and ideas for healthy living. Please use our recipes, demonstrations, and knowledge based on Japanese culture to foster health, happiness, and harmony for your life.
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[@Daffyduckieable]

Yay! I first heard of this when I read rurouni kenshin many many years ago! I’m excited to learn how to make this

[@HanonIV]

greetings from austria! really love your videos, and already tried to make mochis myself.
its really hard to work with the consistency of the mochi-dough, but i will keep practising!
Thanks for giving me the chance to cook japanese meals at home :>
looking forward to more of your videos!

[@Bolloface]

Thank you for sharing your recipe and your culture. Arigato!

[@donnywai8599]

Wow it looks amazing! I can't wait to make this and try it out! Your videos are amazing.

[@triyanihariastuti3369]

Greeting from Indonesia! I'm going to cooked ohagi tomorrow cause it's looks so good in this video so I'm going to tried it! Thank you for sharing the recipe! I'm going to support you from now on!

[@leosjapanesedojo7776]

Thank you!

[@shrumdumbi8718]

I couldn't understand what you said at 8:20 and even subtitles didn't get it right, it sound like "spread tsuan" but I'm not sure