I purchased a pack of three thick and large "beko-mochi" that caught my attention right at the entrance of the Michinoeki in Mokonai Town. They seemed unfamiliar to people from Honshu. The texture was not too sweet, but chewy and substantial. It's convenient that they also have frozen ones available.

After a long time, a couple returned to Hokkaido from Kanto and walked from the main street to Sapporo Station through the underground pedestrian space for sightseeing. The area looked dim due to power saving, but it was spacious and nice! Their friends noticed a sign for "Kikonai Town" and then saw Japanese sake, which immediately caught the attention of their friend's husband who headed straight for the alcohol. Following behind, the rest of the group was drawn to a large "bekomochi" display with a photo of an old lady, and ended up buying some for 525 yen for 5 pieces. The back of the bekamochi had a bamboo leaf attached (usually it's just plastic), which added a nice touch. Back at home, they microwaved the 10cm x 7cm x 1cm bekamochi, which had a subtle sweetness and a distinct taste of rice flour. They thought it could be a bit sweeter, but the packaging mentioned that it was a traditional local snack made by mixing glutinous rice and non-glutinous rice flour and steaming it. It was a day that made them feel close to Kikonai Town.

When I went to the co-op, they had grass mochi. Wow, this is delicious. It's huge, and even after eating, there's still more. You can really feel like you're eating mochi, with the nice scent of mugwort and just the right amount of sweet red bean paste. It's only 130 yen, which is a farm price. It says it contains caramel coloring and additives, but I think it's just referring to maltose in the ingredients. It's a traditional grass mochi.

I sometimes buy Beiko Mochi at the co-op. It's a traditional, hard Beiko Mochi. It seems bigger than before, almost like it's two portions in one. It's hard, but when you steam or bake it, the deliciousness comes back.

When I arrived at the blacksmith cooperative around 10:30, there was a guy saying, "I just finished arranging them." I waited for the grass daifuku and beko mochi to be sold. When I picked up the grass daifuku, it still felt pleasantly warm. I thought to myself, "This must be delicious," and decided to buy it.

In February 2016, Akizonoen participated in the Nabematsuri festival in Esashi. Their Keyko's Bekomochi is cute, and when baked, it becomes soft and delicious. I have come to prefer softer Bekomochi now. In May 2014, Akizonoen also participated in the delicious food event called "Umai BE Hokkaido" at Marui's underground event space. They had Bekomochi shaped like koinobori for Children's Day, which was very charming. In May 2013, I always pick up Akizonoen's products when I find them at the co-op. Their large, mugwort-colored Daifuku, made with only mochi rice, red beans, mugwort, and salt, is my favorite. If you go near Kikonai, I recommend stopping by. In March 2013, I found cute Hina-sama Bekomochi at the co-op. The craftsmanship is like a collage, and I want to keep it forever. I think they make things that match the seasons. I look forward to baking and eating them. I admire grandmothers who can do such things. In November 2011, they had a shop at the Furusato Sangyo Matsuri in Kikonai Town. They sold homemade vegetables, fruits, pickles, Daifuku, and Bekomochi. The Daifuku uses local mochi rice and red beans, and the Bekomochi uses local mochi rice and rice flour. The Bekomochi comes in swirl patterns and also features local symbols like the Kanrin Maru and tulips, which are cute. I bought a box of grapes for 500 yen, which seemed like something grown in a backyard for personal consumption, and though it wasn't very sweet, I ate a lot and was satisfied.