Yaseuma (Thinly Rolled Out Flour Sprinkled with Roasted Soybean Flour ) ｜ Our Regional Cuisines

1. Add salt to the wheat flour (plain flour) and mix. Add water bit by bit.

2. Knead the above mixture well. Add water as necessary. Do not add all the water at once.

3. Continue to knead the dough until it does not stick to your hands. Then, roll into a ball.

4. Wrap the dough in a wet dish towel and leave to rest for an hour.

5. After an hour has passed, shape the dough into a stick shape and tear into smaller pieces about the size of a thumb.

6. Spread each piece using the palm of the hands. Put a wet dish towel on top and let it rest.

7. Stretch each piece of dough and cook in boiling water.

8. Cool the cooked “yaseuma.” Sprinkle with kinako (=roasted soybean flour) and sugar.