Imanishiken

Choose from tsubuan, koshian and kinako at Imanishiken. If you’re trying all three, it’s worth paying attention to how the fillings differ. Visitors describe the ohagi as small, delicately flavoured and not too sweet, though some have found the generous amount of filling a matter of personal preference alongside the mochi rice. That balance may appeal if you like a pronounced filling, while the modest sweetness has also been noted by those who prefer a lighter taste.

Of the three varieties, the kinako ohagi has koshian inside the mochi. Several visitors have enjoyed the fragrance of the roasted soybean flour and its balance with the filling, making it a good option to try first. Tastes vary, though: some favour koshian most, while others prefer the clean azuki flavour of tsubuan. One visitor found the tsubuan sweeter than the koshian and kinako. Trying the three side by side makes their differences easier to appreciate. Visitors have also described the mochi rice as thoroughly pounded, with a chewy, springy texture. The way it comes together with the filling is part of the appeal.

It’s tempting to try all three, but several visitors report that the ohagi sell out early. In some cases, a particular variety had already gone by opening time, so what’s available can vary by day and time. The shop is open Wednesday to Sunday from 9:30 to 15:00, and closed on Mondays and Tuesdays. Payment is cash only. If you have your heart set on sampling all three, go early and bring cash.