The Katsura main store of Nakamuraken, which has been in business for 130 years, is now open for business until March 30, 2021 due to renovation work. Ryota Nakamura, the fifth generation of the family, stands in the kitchen and offers freshly made o-hagi, saying, "This is a menu that we can deliver because of our small space. In the usual process of making o-hagi, steamed rice is soaked in hot water to moisten it so that it does not become hard, but here, freshly steamed rice is used. Except for kinako (soybean flour), sesame seeds and buckwheat are roasted and freshly grated, giving them an exceptional aroma.