Kamamochi ｜ Our Regional Cuisines

1. Finely chop the walnuts into 2 to 3mm pieces.

2. Place the brown sugar and miso in a bowl and mix while crushing with a pestle.

3. Mix the walnuts and ground sesame seeds together with the miso and brown sugar mixture from step 2.

4. Divide the mixture from step 3 into 12 equal parts, roll them into a ball shape using your hands, then slightly flatten them.

5. Mix together the wheat flour, glutinous rice flour, and salt, then sift.

6. Place the mixture from step 5 into a bowl and add boiling water. Mix together using chopsticks. Thoroughly knead until there are no lumps, and the surface of the dough is smooth. The dough should be as firm as an earlobe.

7. Divide the dough from step 6 into 12 equal parts, then roll each piece into a ball.

8. Press the dough from step 7 with the bottom of a round cup to flatten it out, place the mixture from step 4 on top of the dough, then fold in half to create a half-moon shape. Seal tightly so that the filling does not come out from the edges (you can seal it by coating it with flour mixed with water).

9. Boil the pieces from step 8 in a pot of boiling water. When they float up to the top, remove with a slotted spoon, rinse with cold water, then place on a damp cloth to dry slightly.