Yanagi-batto ｜ Our Regional Cuisines

1. Knead buckwheat flour, crushed firm tofu, and lukewarm water together in a bowl. Adjust the amount of water until it becomes as firm as an earlobe.

2. Place the dough from step 1 onto a cutting board and stretch it into a cylinder of about 1 cm in diameter. Tear into pieces of about 5 cm, then thinly flatten with both hands into the shape of a willow leaf.

3. Put the dried sardines in water and heat to make dashi broth.

4. Cut the carrot, burdock root, and daikon radish into thin rectangles. Rehydrate the freeze dried tofu and slice into thin rectangles. Remove the salt from the pickled mustard greens and cut into 3 cm pieces.

5. Simmer the carrot, burdock root, daikon radish, and shimeji mushrooms in the broth from step 3. Once the vegetables are cooked, add half of the miso. As it begins to boil, at the Yanagi-batto from step 2 and simmer. Add the remaining miso at the end and season to taste.

6. Turn off the heat, add the freeze dried tofu and pickled mustard greens, then it is ready to serve.