Imobota ｜ Our Regional Cuisines

1. Peel and cut the taro into bite-sized pieces, then cook with the washed rice, salt, and water. Put the cooked rice in a mortar and mash with a pestle until the taro loses its shape.

2. Shape the mashed rice into balls and wrap in adzuki bean paste.

3. [How to make adzuki bean paste]
Wash the adzuki beans, put in about 5 to 6 times the amount of water, bring to a boil, remove from heat and drain the water (to reduce the bitterness). Add the water again and simmer until soft, then add 200g of sugar and a pinch of salt, and knead thoroughly to make a coarse adzuki bean paste.