My students always get confused with the difference between onigiri (おにぎり)  riceballs and ohagi (おはぎ)  riceballs.  These two snacks are similar in name, but that’s where the similarities end.

 

 

 

 

Onigiri (おにぎり)  riceballs are usually triangular in shape and wrapped in nori (海) or green seaweed.  Oftentimes the onigiri (おにぎり) is filled with a salty or sour filling, such as umeboshi (梅干) or dried plum and katsuobushi (かつおぶ) which is a type of smoked tuna.  Hence onigiri (おにぎり)  riceballs have a salty taste to them, which is very different from the taste of ohagi (おはぎ)  riceballs.

 

 

 

 

 

 

Ohagi (おはぎ) riceballs are sweet tasting and take more time to prepare than onigiri (おにぎり) riceballs.  Ohagi (おはぎ)  riceballs are served in the autumn season and accordingly named after a Japanese flower called Hagi (萩) which bloom in the autumn season.  Ohagis (おはぎ) are often filled with anko (餡子) or red bean paste.  The exterior of the ohagi (おはぎ) is made of sticky glutinous rice.  Food coloring is added to make the ohagi look like Hagi (萩) flowers.

 

 

 

So while both the onigiri (おにぎり) and ohagi (おはぎ) riceballs are consumed as snacks, the onigiri (おにぎり) is consumed more as an appetizer  or snack while the ohagi (おはぎ) is consumed more as  dessert.  Both are very tasty, but it’s good to know the difference between the two, because they satisfy very different taste buds.