Talk:Kibi dango (Okayama)

Split proposal
Perhaps this should be split into two articles, one for the "kibi (proso millet) grain"-based dumpling, and one for the mochi from Kibi Province (Okayama). The article is already in two giant sections, one for each of the types of food:

https://en.wikipedia.org/wiki/Kibi_dango#Millet_dumpling

https://en.wikipedia.org/wiki/Kibi_dango#Kibi_dango_of_Okayama

Why not just make these two separate articles? ✰oaoii/ talk 19:56, 8 September 2014 (UTC) :Oppose. The two senses are intertwined. The modern recipe for Kibi dango (sense 2) may have diverged, but the early prototype Kibi dango was not much different than the kibi dango (sense 1), at least by some accounts. This is in the body of the article.
 * There is a sentence in the lede explaining that Okayama local lore tries to conflate 1) Momotaro's kibi dango with 2) the local specialty product, and since 1) and 2) are the two likely entry points for people wanting to look up this term. I imagine these people will see that the conflation is occurring. But I suppose people reading out-of-the-blue may not. --Kiyoweap (talk) 04:22, 12 September 2014 (UTC)
 * Support. Change of vote, in principle, but not much willing to undertake the splitting any time soon, though I am the creator of the article (in response to Requested articles/Japan). Let the article stand in amalgamated form until me or someone else finds the gumption to split. Some wording might be put in the lede to stress the two should not be confused with each other.
 * FYI, the original Japanese version 吉備団子 was an amalgam of the two senses when I found it, and is currently undergoing either WP:MOVE or possible WP:SPLIT discussion, so perhaps I should see how that goes.--Kiyoweap (talk) 05:46, 16 September 2014 (UTC)