At today's meeting, the customer from Date City brought us some ohagi as a gift on their way out. They said they lined up early in the morning to buy it. The ohagi, made only on this day during the spring equinox, was delicious with soft rice. Thank you for the delicious treat! (^^)v

On the autumn equinox day, I had the rare opportunity to try a special ohagi that is only made on this day. By pure coincidence, I received a portion as a gift when I visited Mr. K's house, who had placed a reservation order for it. Although I don't usually eat sweet things, ohagi was a favorite treat that I used to make myself as a child. The ohagi with sweet bean paste was moist and delicious. Thank you, Mrs. K, for the treat of the autumn equinox ohagi!

Beko Mochi is famous at Morichi-san's place, but there are also many other delicious options. Anko Mochi has sweet red bean paste inside the rice cake. Of course, we also tried the Azuki bean mochi with smooth red bean paste inside. We lightly warmed it up before eating, and once we started, we couldn't stop, so we shared it among family members. I really want to have Beko Mochi again after a long time.

A traditional small shop that I used to love when my mother or aunt would occasionally bring back the delicious Beko Mochi! I visited with my mother this time. She bought a lot as gifts. The Beko Mochi here has many local fans. The shop has been renovated and now has a parking lot, which was surprising. I heard that the owner received the land from a neighbor who passed away. They mentioned the struggles they faced. It feels nostalgic, like home. The Beko Mochi has a firm texture and a natural sweetness. Oh, this taste! My kids at home also love it. The Beko Mochi is available until 12/24, then they will focus on other rice cakes. I tried Daifuku for the first time. It has a firm mochi texture and a nice level of sweetness in the filling. The beans in the Daifuku are black beans from Hokkaido. The mugwort is from Aomori, and the bamboo leaf, I think, is also from Aomori. They don't use preservatives, so the shelf life is until tomorrow. But locals often toast it when it hardens or freeze it to enjoy later.

The elusive moon-viewing dumplings, made only once a year on the day of the Mid-Autumn Festival! I lined up at 8 in the morning to purchase them. This shop is famous for its "beko mochi," but even that sells out quickly, so opinions about the shop are divided. Now, shall we gaze at the moon? Oh my, my wife already ate it (^^;) "Mmm, delicious! (^-^)" Thank you for the moon-viewing dumplings! (^^)v

Sakura mochi, this season's third time. Once you try this sakura mochi, you can't eat other sakura mochi. It's not that you can't eat it, but you'll regret not just buying this one. The appearance, texture, aroma, and taste are all different from others. Just picking it up makes you feel ecstatic. I don't know any sakura mochi better than this one (laughs). On days when I can wake up early, I go to buy it and deliver it to my mother's friends, who are very happy. Today, I bought 8 packs of 5 pieces each (750 yen). It's my birthday today, so I want to deliver my favorite sakura mochi to those who will be delighted.

In Muroran, I went in search of the local specialty "Beko Mochi" that was featured on the TV show "Kenmin Show". I arrived before 9 am, but there were only two types of Beko Mochi available - "Kusa" and "Kurozato", with only about 20 pieces of each. The mochi was heavier and chewier than expected, with no filling inside. The flavors were simple and rustic, similar to "suama" mochi. Overall, it was decent but not exceptional, so I decided not to buy it as a souvenir. It might be a good snack for children due to its size and filling nature.

This is a real beko mochi, completely different from the ones you find in other confectionery shops or supermarkets!

I'm considering what to do because my wife really wants to eat the beko mochi from here that she has been craving for many years. Grass or black sugar... hmm? Both should be fine! No need to hesitate at all (laughs). Since Sunday is a day off, it's a bit challenging. I called at 7 am on Monday to confirm if they were open on the holiday. "Yes!" (My wife jumped with joy). We were able to reserve 10 grass and 10 black sugar mochi. We left the hotel and headed straight there. It's a shop that you might miss without a navigation system. The friendly old lady was chatting happily. She had a big smile on her face when we left. When we got home, we froze them and plan to bake them when we eat them. Apparently, they taste best when baked until crispy, with the scent of the bamboo leaves adding to the flavor. My wife couldn't resist and started eating them in the car. I think 20 won't be enough. Definitely. I have some set aside for my son's girlfriend who is coming to visit, but if they run out... Sorry!

【3rd Post】Received "beko mochi" as a gift from an acquaintance in Muroran. Two types: "yomogi" and "black sugar." The bekko mochi is nostalgic and traditional. Even when it hardens, it can be restored by toasting. 【2nd Post】Received "sakura mochi" from a friend in Muroran. The large sakura mochi has a rugged and robust texture with a subtly sweet red bean paste. It exudes a powerful and wild essence, reminiscent of a "wild warrior." The strength and deliciousness are reminiscent of the G1 Takarazuka Kinen victory run of "Katsu Aal." 【1st Post】Received two types of "beko mochi" as a souvenir. Morikata Kashiho is a popular traditional Japanese confectionery shop in Muroran. The bekko mochi, in "yomogi" and "black sugar" flavors, is slightly larger and thicker than usual. It has a chewy texture and a nostalgic, firm taste. Even when it hardens over time, it can be restored to its original state by toasting. The shop uses high-quality ingredients and techniques, making it a must-visit place in Muroran.

Whenever I come here for work, I always make sure to buy some. This place is well-known in Muroran, and I've known it since I was a child. When I told my colleagues about it, they also thought it was delicious and it became popular within the company. The selection is very limited, with only two types of beko mochi available: grass and brown sugar. It used to be 100 yen per piece, but recently it has increased to 105 yen. Occasionally, they also have seasonal items like nightingale mochi or cherry blossom mochi. However, most customers come here for the beko mochi. The elderly woman who sells them may seem a bit blunt and curt in her speech, but she is not unfriendly, just straightforward. The beko mochi here is a bit different from those sold elsewhere. The texture of the dough is denser and heavier than expected, with a chewy bite. The sweetness is subtle, and the simple flavor of the dough and black sugar (or grass) is delicious. Nowadays, soft beko mochi seems to be more common, but traditionally, beko mochi should have this chewy texture. However, tastes vary, and even within my family, opinions are divided. They don't produce a large quantity here, so they often sell out by the morning. They also accept reservations. Once, I saw around 30 pieces set aside and asked about it. The customer had reserved them to send to their son's family who had moved to Honshu. It seems many customers do the same, seeking that nostalgic taste even when far away. The freshly made ones are delicious, but toasting the hardened ones in a toaster also brings out a great flavor. Give it a try.

I found a shop near the Muroran Youth Science Museum that sells Becco mochi, which I have received from acquaintances several times in the past. I purchased grass and brown sugar Becco mochi, as well as sakura mochi. They are perfect for home use or as souvenirs. The staff at the shop were also very friendly, and I would like to visit again.

I couldn't visit this restaurant for a while because I never happen to be in Muroran at an early hour on regular days. But on this day, I finished work right at noon! I drove there excitedly, and when I saw that the shutter was open, I thought, "It's open!" There was one car parked outside. I hurried inside and saw a customer leaving with an apologetic smile. "Sorry, we're out of 'bekomochi' now," the owner said, showing me the last five pieces of black sugar. This 'bekomochi' is the real deal! It reminds me of the ones my grandma used to make - firm and chewy with a subtle sweetness and the aroma of black sugar. It's wrapped in real bamboo leaves, adding a nice touch. It's so authentic that it hardens quickly. I savored one on the way home and toasted another in the toaster when I got back. The slightly burnt, toasted 'bekomochi' was incredibly delicious! I've never seen grass there before. They always sell out by noon, but just getting some black sugar made me happy. I apologized to the owner for not being able to try the grass, and she said she'll be waiting for my return. I'll definitely come back for the grass next time!