Yubeshi (Yuzu cake) ｜ Our Regional Cuisines

1. Sift the glutinous rice flour.

2. Wash the Yuzu and grind the peel with a grater and sprinkle some of the sugar on it.

3. Put 1 cup (200 ml) of water in a blender, add yuzu and ginger.

4. Add miso and water (about 100 ml) and continued to mix with the blender.

5. Return the blended contents to the pot, add the sugar and heat. When the mixture comes to a boil, turn off the heat and add the glutinous and short-grain rice flour and mix quickly.

6. Let it cool slightly. Baste oil over the bamboo bark.

7. Cut the mochi into 15 equal portions, flatten them out, place them on a bamboo bark, and tie them with a bamboo cord.

8. Place in a steamer and steam for 40 minutes.