Junen-botamochi ｜ Our Regional Cuisines

1. Toast the "Junen" in a frying pan (until about 2 grains pop) and grind in a mortar until sticky, then combine with the same amount of sugar and a pinch of salt.

2. When the rice is cooked in the ratio of glutinous rice 9 : short-grain rice 1, roll the rice into a baby fist-sized ball and knead in the mix you made in 1 *the rice and 1 will not mix if you just roll them like you would sesame seeds.

3. After a little while, the sugar will dissolve and the "Junen" will fall apart, so knead 1 again.