3 x Ohagi (mochigome - Japanese glutinous rice- rice cultivar: koganemochi - grown in Niigata prefecture) + an (bean paste). It is a traditional wagashi eaten during ohigan (3 days before and 3 days after Spring/Autumn equinox). The three flavours we are offering this year is:

- Sujiaonori - mochigome, sujianori (seaweed harvested and dried), Læsø Salt, misoan (white miso from Fukuoka + shiroan made from ingenmame grown in Hokkaido);
- Yaki toumorokoshi - mochigome, corn an (Japanese sweetcorn bean paste), toasted French organic sweetcorn, excellent Japanese soy sauce made from barley instead of wheat from Ehime prefecture);
- Kinako - mochigome, kinako (roasted soy bean powder - soy beans grown in Shiga prefecture), tsubuan (red bean paste) - this one is not featured in the photo.

Plus:

1 x Sanshou mochi (doumyouji - coarse Japanese glutinous rice - grown in Japan; sanshou - dried Japanese pepper corn (Wakayama prefecture) - which has a numbing sensation and lemony smell and taste);

1 x Hoozuki daifuku (golden berry; shiroan - white bean paste).

Our red beans and white beans are both grown in Hokkaido.

Consume on the same day (sanshou mochi and hoozuki daifuku can last till the next day if packed inside sealed box/zipper bag).

Vegan friendly. Do not refrigerate.
One of the ohagi contains soy sauce (gluten).

TEA PAIRING RECOMMENDATION: MATCHA OR SENCHA/KABUSECHA