Futatabi dango ｜ Our Regional Cuisines

1. Mix yawami with flour and knead while adding water. When the mixture becomes as soft as an earlobe, divide into 5 equal portions, wrap the mugwort in the mixture, place in a pot of boiling water, and boil. （Put into a pot of boiling water and boil.)

2. Put the boiled mugwort in a mortar and pestle, add a pinch of salt, and knead so that the color of the mugwort covers the whole mugwort.

3. Take a ball about the size of a ping-pong ball, fill it with bean jam, roll it into a ball, and sprinkle soybean flour on it.