Yakitsuke ｜ Our Regional Cuisines

1. Roast the sesame seeds and mix them with miso and sugar to make gomamiso.

2. Wash the yomogi (=Japanese mugwort) thoroughly, boil it in hot water, soak it in water, and finely chop it.

3. Knead the glutinous rice flour with 150ml of hot water, gradually adding it while mixing well. Add the chopped yomogi (=Japanese mugwort) and mix until it reaches a soft, earlobe-like consistency. Spread it out.

4. Heat oil in a cast-iron pot, arrange the mixture from step 3, cover it, and cook both sides until golden brown.

5. Once cooked, coat both sides with gomamiso and serve.
Note: In the past, a dedicated cast-iron pot was used, but you can use a frying pan as a substitute. Yomogi can be harvested in spring, frozen, and stored for convenience. Boiling yomogi in water with a small amount of baking soda will enhance its vibrant green color.