Hangoroshi ｜ Our Regional Cuisines

1. Wash the sticky rice the day before, soak overnight in just enough water to cover it.

2. Boil water and add mugwort, boil on medium heat for 1-2min and put in cold water to cool. Squeeze out the water content and cut finely (you can also use a food processor). If using dried mugwort, rehydrate it by soaking in water before use.

3. Wash the non-sticky rice and combine with sticky rice (drained well); add the designated amount of water and cook in a rice cooker. Once cooked, add the mugwort from 2 on top of the rice, and steam with lid covered for 5-10min.

4. Divide the red bean paste into 10 equal portions (about 20-25g each) and shape into round balls.

5. Add salt to the cooked rice in 3, mix with a rice scoop, and mash with a pestle so that about half the grains retain their shape.

6. Divide 5 into 10 equal portions, take it in your hand and stretch it out flat, and fold the red bean paste ball inside (if rice gets stuck to your hand, you can rinse them while you fold the).

7. Sprinkle kinako over the entire surface.