Kurumi Mochi ｜ Our Regional Cuisines
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Image source: "Osaka's Local Cuisine: Event Food and Food Culture Traditions" (Osaka Prefectural School Lunch Association)
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Image provided by: Yumiko Yamanaka
RECIPE
Ingredients (4-5 servings)
- (Dried) soybeans 200g
- Sugar 75g
- Salt 1 tbsp.
- Glutinous rice 1.6 cups
- Water 250cc
How to cook
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1. First, wash the soybeans thoroughly.
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2. Put them in plenty of boiling water and let them simmer for about 1 hour and 30 minutes or until they become soft.
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3. Next, grind the soybeans in a blender to your desired consistency.
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4. Add sugar to the ground soybeans and sweeten to your desired level.
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5. Cook glutinous rice in a rice cooker.
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6. After cooking, steam the rice well, transfer it to a rice cooker, add salt, and pound it.
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7. Roll the cooked rice into small pieces, drop them into the walnut bean paste mixture, and mix thoroughly.
Recipe Arrangements
In the case of using shiratama flour
1. First, make the walnut bean paste as described in steps 1 to 3.
2. Add water to shiratama flour and knead it until it forms a consistency similar to earlobes, then roll it into balls about 2.5 cm in diameter.
3. Boil the shiratama flour balls in boiling water. When they start to float, take them out and put them in cold water. Finally, dress them with the walnut bean paste.
provider : Yumiko Yamanaka
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
