This amigurumi was inspired by ohagi (おはぎ), a traditional Japanese confection made of lightly pounded glutinous rice covered with chunky azuki bean paste. The kinako ohagi is a variation that uses soybean powder. Ohagi is traditionally offered during the autumn Ohigan (御彼岸), a week-long Japanese Buddhist holiday in which the Japanese pay respects to their ancestors.

Pattern Notes

The ohagi pattern uses the mini bean stitch, a type of textured cluster stitch. This stitch is similar to the crochet puff stitch, but is less puffy. It can be a little difficult or unfamiliar for new beginners.

The kinako ohagi version is not technically difficult as it is made with only single crochet stitches, worked in the round. But the pattern involves using chenille yarn, which can be challenging. My tip for this is to use stitch markers or yarn scraps to mark the stitches and rounds, to make counting and crocheting easier.

Materials & Tools
• Yarn, fingering or sports weight - burgundy / maroon / dark red, and sand coloured chenille yarn (bouclé yarn also works)
• 2.5 mm crochet hook
• Stuffing
• Stitch markers
• Scissors
• Yarn needle
• Safety eyes, embroidery thread (optional)

I used Scheepjes Organicon No.243 Cherry Jam and Ruyi Niao Xiao Ke Ai Chenille Fluffy (如意鸟小可爱) No.14 (2 strands only).

Crochet Techniques

This pattern uses US crochet terms and consists of the following stitches:

• sc : single crochet stitch
• inc : single crochet increase
• dec : single crochet decrease
• mb : mini bean stitch
• mb-inc : mini bean stitch increase
• mb-dec : mini bean stitch decrease

Finished Size

Approx. 4.5cm x 3.8cm x 3cm

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