Tsutokko (Steamed rice ball) ｜ Our Regional Cuisines

1. Wash glutinous rice and short-grain rice, then soak them in water overnight. Wash adzuki beans, put them in a pot, bring to a boil, discard the hot water, add water again, and simmer the adzuki beans until they are cooked but still hold their shape.

2. Drain the water from the rice and adzuki beans, mix them well, place the mixture on two stacked Tochi leaves, and tie it carefully with straw, making sure not to tie too tightly.

3. Arrange it flat in a pot, slowly add enough water to cover, and simmer for about 45 minutes. Test the softness by pressing with your fingers; if it is soft, it is ready.