Hokkaido Ohagi Yoshikawa

The Yoshikawas have been making ohagi (a traditional sweet made by wrapping azuki bean paste around balls of soaked and cooked sweet rice) in Hokkaido for over 60 years, and are now finally taking on Tokyo. Opened in December close to Anahachimangu shrine, a five-minute walk from Waseda Station, this shop draws on the northern island's foodie heritage by using only Hokkaido-grown ingredients – from glutinous Hokuryucho rice and Fukagawa black rice to erimoshozu (a type of azuki bean) from Tokachi and sea salt extracted from the Sea of Okhotsk. Their three mainstays are the Tsubuan Ohagi, Koshian Ohagi and Kinako Ohagi, all of which are made to order to ensure you can always get the freshest, uh, Hokkaido balls out there.