As the air begins to cool and the leaves slowly turn, Japan marks the Autumn Equinox, a moment of balance between day and night, light and dark. Known as Shūbun no Hi (秋分の日), this national holiday is not only a celebration of the changing seasons but also a time of remembrance, reflection, and traditional foods.

What Is the Autumn Equinox in Japan?

Shūbun no Hi typically falls around September 22nd or 23rd, when the length of day and night is nearly equal. It is one of two equinox holidays in Japan, the other being the Vernal Equinox (春分の日) in spring. This year in Japan’s  equinox day falls on Tuesday the 23rd of September at 3:19am JST. In the U.K. it falls on Monday the 22nd at 7:19pm GMT.

This day is deeply rooted in Buddhist and Shinto traditions and is observed with, visits to family graves to honour ancestors known as (ohakamairi) where offerings are flowers food and incense maybe made.

It is a time for reflection on the  impermanence of life. Rather than grand celebrations, Shūbun no Hi is a quiet and spiritual time, where families gather and honour both the natural world and their heritage.

At the heart of this observance is a humble yet beloved sweet: Ohagi (おはぎ).

Ohagi is a traditional Japanese sweet made from a ball of sweet rice (either glutinous mochi rice or a mix of mochi and short-grain rice) which is then coated in or wrapped with sweet red bean paste (anko). It may also be rolled in other flavouring’s like kinako (roasted soybean flour), ground black sesame seeds or crushed chestnuts or walnuts, depending on the region.

Ohagi is soft, rustic, and naturally sweet, embodying the warmth and simplicity of seasonal Japanese sweets (wagashi).

Why Is Ohagi Eaten During the Autumn Equinox?

Ohagi is traditionally eaten during the week surrounding the equinox, known as Higan (彼岸), a Buddhist term meaning “the other shore,” symbolising the spiritual journey from the world of suffering to enlightenment.

The name ohagi comes from “hagi” (萩), meaning bush clover, a plant that blooms in early autumn and is one of the “Seven Flowers of Autumn” (秋の七草) in Japan. Eating ohagi during Higan is thought to, honour ancestors, as sweets are often offered at family altars. They are also eaten to celebrate seasonal transitions, especially the harvest of new rice and beans. They reflect Buddhist values, using simple, humble ingredients from the earth.

In spring, the same sweet is known as botamochi (牡丹餅)—named after botan (peony), a spring flower—showing how language and food mirror the seasons in Japanese culture.

Ohagi is a symbol of balance, just like the equinox balances day and night, ohagi balances flavours and textures, sticky and soft, earthy and sweet, nutty and smooth.

The act of making and sharing ohagi during Shūbun no Hi also creates balance between generations, between past and present, and between body and spirit.

While the traditional ohagi remains beloved, modern variations now include matcha coated Ohagi, white bean paste (shiro-an) versions, mini ohagi for easier serving and artisanal designs with decorative patterns or seasonal motifs. One beautiful example of this is Takeno to Ohagi their main store is in Setagaya Tokyo. You can also see them on their Instagram page takeno_to_Ohagi or visit their website takenotoohagi.com, they make Ohagi in amazing seasonal designs, still the essence remains, a hand-shaped sweet filled with care, meant to nourish and connect.

 A Time for Stillness, a Taste of Tradition

As Japan pauses to mark the turn of the season, ohagi offers more than just a sweet bite, it’s a reminder of the cycles of life, the importance of family, and the beauty of honouring simple things. Why don’t you try making these sweets for yourself. I have a few posts on this website about Ohagi and how to make it.

This year I decided to use sweet creamed pumpkin and chestnuts for a different filling and coating along with the more traditional versions.

Whether you’re walking through a quiet temple path or simply sipping tea at home, Shūbun no Hi invites you to slow down, look inward, and maybe just maybe share a plate of ohagi with someone you love.