Saichi’s Ohagi is a beloved local specialty sold at Shufu no Mise Saichi, a small neighborhood supermarket in the Akiu Onsen hot spring district of Sendai’s Taihaku Ward. Known for its simple, traditional flavor and an incredibly generous amount of sweet red bean paste, these handmade rice cakes attract not only local residents but also visitors who come from outside the area specifically to buy them.
Shufu no Mise Saichi is a community-oriented supermarket located in the heart of Akiu Onsen. In addition to everyday groceries and household goods, the store offers a wide selection of handmade ohagi and prepared foods. Its ohagi has become the store’s signature product and has been featured on Japanese television and other media. For visitors to Akiu, stopping by Saichi is a popular way to experience a taste of local everyday life.
The first thing many visitors notice about Saichi’s ohagi is the generous layer of red bean paste covering the rice. The ohagi are also larger than many typical Japanese versions, giving them a substantial and satisfying appearance.
Despite the large amount of red bean paste, the flavor is not overwhelmingly sweet. Instead, it has a pleasantly mild sweetness and a simple, nostalgic character. A subtle hint of salt helps balance the sweetness and complements the glutinous rice beautifully.
The combination of soft rice and pleasantly chewy glutinous rice creates a satisfying texture. Although each piece is quite filling, the balanced flavor makes it easy to enjoy every last bite.
Saichi’s ohagi are carefully handmade using selected ingredients. The azuki beans are sourced from Hokkaido, while both the regular rice and glutinous rice come from Miyagi Prefecture. By making use of the natural qualities of these ingredients, the ohagi have a comforting flavor reminiscent of traditional homemade sweets.
Another notable feature is that no additives are used. This contributes to the natural taste associated with handmade food, but it also means that the ohagi do not contain preservatives and have a short shelf life. They are intended to be consumed by the end of the day, so it is best to enjoy them as soon as possible after purchasing them.
The popular ohagi are handmade in the kitchen at the back of the store, with preparation beginning at around 5:00 a.m. On days when particularly large quantities are produced, the kitchen is said to cook as much as 80 units of rice and glutinous rice combined and 200 kilograms of azuki beans.
Even with such large production volumes, the ohagi are made by hand, which is an important part of their appeal. Freshly prepared ohagi are placed on the shelves, where they are quickly purchased by customers.
Because of their popularity, sales generally end when the daily supply sells out. On some days, they may be difficult to find in the afternoon. Travelers who definitely want to try them may therefore want to visit earlier in the day.
Saichi offers several types of ohagi, ranging from traditional flavors to a particularly distinctive seasonal variety. The three basic varieties are anko, sesame, and kinako, each offering a different taste while retaining the simple character of handmade Japanese sweets.
The anko ohagi, covered generously with sweet red bean paste, is perhaps the most iconic variety. The kinako ohagi is coated with roasted soybean flour, giving it a fragrant and nutty flavor, while the sesame ohagi offers the rich aroma and savory depth of ground sesame.
Trying several varieties together is a great way to compare their different flavors and textures.
For something more unusual, Saichi also offers natto ohagi, a distinctive savory version made with natto, or fermented soybeans. Unlike the standard varieties, natto ohagi is not sold throughout the year. It is generally available as a seasonal specialty from around October through early May.
With a flavor completely different from sweet red bean or kinako ohagi, this unusual variety provides an interesting glimpse into the diversity of Japanese home-style food.
Although Saichi’s ohagi are handmade at a small neighborhood supermarket, their popularity is remarkable. The store is known to sell several thousand pieces even on weekdays, with sales increasing further on weekends. In the past, daily sales of more than 20,000 pieces have also been reported.
Ohagi and other handmade prepared foods have become an important part of Saichi’s business. The sight of local residents and travelers visiting a small supermarket in the quiet surroundings of Akiu Onsen specifically to purchase its famous ohagi has become closely associated with the area’s food culture.
Saichi’s ohagi are more than simply a Japanese sweet. They are a local food rooted in everyday life in Akiu. Combining a visit to Saichi with a stroll through the hot spring town or sightseeing around the Akiu area offers travelers an opportunity to experience a more everyday side of Sendai beyond its major tourist attractions.
The generous red bean paste, Miyagi-grown rice, Hokkaido azuki beans, and natural flavor created without additives all contribute to the distinctive appeal of these handmade ohagi. Their uncomplicated, nostalgic taste has made them a favorite among generations of customers.
When visiting Akiu Onsen, be sure to consider stopping at Saichi to experience one of the area’s best-known local foods. For travelers interested in Japanese food culture, it is also an opportunity to discover how a familiar traditional sweet can become a much-loved regional specialty.