Yomogi Umegae-mochi. Mix the shiratamako and water in a bowl. Soak the dried yomogi powder in boiled water. Easy Kusa-Mochi in the Microwave This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year.

Yomogi daifuku, which is kusa mochi with an anko filling — this is the specialty at Nakatanidou! Warabi mochi, a unique jelly-like variation made using bracken starch.. Umegae mochi: Although the name comes from the word ume, meaning plum, umegae mochi is not actually plum flavored! You can have Yomogi Umegae-mochi using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Yomogi Umegae-mochi

You need 100 grams of Shiratamako.
You need 100 ml of Water.
Prepare 5 grams of Dried yomogi powder.
You need 100 grams of Anko (tsubu-an).

Freshly grilled Umegae mochi is very fragrant. Nous vous remercions de votre compréhension. A couple years ago, I wrote this article about Black Friday sales, even in Japan. It seems to be one of the holiday traditions in Japan, taken from elsewhere, but not entirely understood.

Yomogi Umegae-mochi step by step

Mix the shiratamako and water in a bowl..
Soak the dried yomogi powder in boiled water..
Divide the anko into 25 g portions. Shape into balls..
Drain the soaked yomogi powder through a tea strainer and squeeze out the excess water. Add the yomogi to the mixture from Step 1. Break up any clumps of yomogi with your fingers and combine until even..
Divide the dough from Step 4 into 50 g portions. Wrap the portioned anko inside the portioned dough. Shape into flat round cakes. Place them in a heated frying pan. Flip over when the bottom surface becomes translucent and crisp..
Fry both sides. Right out of the pan, you can enjoy the crispiness and aromatic flavour. Or, wrap them in cling film and allow to sit for a while to enjoy a moist and soft mochi..
Serve with ume-kobu cha (plum kelp tea) as they do in Dazaifu!.

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