February 28, 2022 (Monday) Nagai-san's rice flour (Kitamizuho) from Hokuryu-cho is used in "Choux Cercle", a cream puff made with 100% Hokkaido ingredients. The cream puffs are made by Sapporo sweets specialty store "Brat [...]".
Monday, February 28, 2022 The road leading to spring seems to be right there, but it's not there yet. I am waiting for the warm spring with a lot of happy things in my mind. I am looking forward to the warm spring.
Monday, February 28, 2022 View this post on Instagram A post shared by Hokuryu Kendama Club (@hokuryukendama)
(President: Akihiro Adachi), was featured in the Hokkaido Shimbun (electronic edition) on Tuesday, February 28, 2022. Hokkaido Shimbun related articles ◇ ◇ Hokkaido Shimbun
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