Yubeshi 柚餅子
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | 柚餅子（ゆべし） |
| Reading | Yubeshi |
| Home area | Takashi, Yarzowstown. |
| Main ingredients | It's a rice powder. |
History and Origins
It's a palm tree that has been developed as a portable and stored food, and it's been popular and has spread to various parts of the country. There is a history from the Edo period and the area leading to the area of Takagigis City and Joustsu. It's an area that has developed as a residential town, and at that time, it's said to have been known by a large name during the shift of admissions. There are ways in which sugar, water, rice flour, rice flour, and so forth, are made from raw materials, mixed with rice flour, and mixed with white pepper and sugar, as well as cut into sheep and sheep in the underside. There are many different shapes, boards, rectangles, and connections.
When It Is Eaten
They are eaten for the whole year as a everyday thing. With the aroma of fresh rice and soft food, it goes well with Japanese tea.
How It Is Eaten
Add a finely carved paste to steamed powder, and add a fine paste of rice, water, and boil it thoroughly. There are other items that are made of white pepper and sugar, and they are made of sheep'skins, which are cut through the rough areas.
Recipe
Ingredients
- 700 g glutinous rice flour
- 300 g rice flour
- 700 g sugar
- 4–5 yuzu
- 200 ml water
Method
- I'll dust it.
- I'll cut the sieve into pieces.
- Water is poured into the pan, boils it, puts in the powder and rice and boils it.
- I'll take the bat and cool it down.
- Cut it into easy-to-eat shapes and place sugar on the surface.
More About Yubeshi
Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavour and shape variations. Two main types include a rectangular walnut and soy sauce flavoured mochi-like confectionery and a second one is a round stuffed yuzu rind variation, sometimes called Maru-yubeshi (round yubeshi) and originally developed as a ration and cherished for their long shelf life. Many regions have their own distinct recipes, most yubeshi has a base of sticky rice flour or regular rice flour, sugar and walnuts and flavoured with soy sauce or miso. Some regions may add spices such as ginger, sansho pepper, white pepper, chilli pepper, and recipe variations may include sesame oil or sesame seeds. The process of production is very labor-intensive. A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.
Text adapted from the English Wikipedia article Yubeshi by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.