{"id":70487,"date":"2026-03-09T09:25:37","date_gmt":"2026-03-09T00:25:37","guid":{"rendered":"https:\/\/portal.hokuryu.info\/?p=70487"},"modified":"2026-03-08T05:33:13","modified_gmt":"2026-03-07T20:33:13","slug":"%e5%8e%b3%e9%81%b8%e3%81%97%e3%81%9f%e9%81%93%e7%94%a3%e7%b4%a0%e6%9d%90%e3%80%80%e5%a4%ab%e5%a9%a6%e3%81%a7%e4%bd%9c%e3%82%8b%e4%ba%ba%e6%b0%97%e3%81%ae%e3%81%8a%e3%81%af%e3%81%8e%e3%80%8c%e3%82%88","status":"publish","type":"post","link":"https:\/\/portal.hokuryu.info\/en\/70487\/","title":{"rendered":"A couple makes popular ohagi using carefully selected Hokkaido ingredients: "Yomogi" and "Tsubuan (bean paste) and kinako (roasted soybean flour)" \uff1cA journey to find delicious food\uff1e [Hokkaido Shimbun Digital]"},"content":{"rendered":"

Monday, March 9, 2026<\/p>\n

The Hokkaido Shimbun Digital website, operated by the Hokkaido Shimbun Press (Sapporo), has published an article (dated March 7th) entitled "Popular ohagi made by a husband and wife using carefully selected Hokkaido ingredients: mugwort and red bean paste with kinako (soybean flour) - A journey in search of delicious food." We would like to introduce this article to you.<\/p>\n

\"A
A couple makes popular ohagi using carefully selected Hokkaido ingredients: "Yomogi" and "Tsubuan (bean paste) and kinako (roasted soybean flour)" <A journey in search of delicious food> [Hokkaido Shimbun Digital]<\/a><\/figcaption><\/figure>\n

\u25c7<\/p>","protected":false},"excerpt":{"rendered":"

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