Yubeshi ゆべし

History and Origins

In Saoshima, there are especially good productions. The amount produced here, the Tokushima Prefecture agricultural support center, is second in the country.) Also, Kiyumi's relatively large and colorful and high quality. (Arguation of the State) The official the Ministry of Agriculture, Forestry and Fisheries registration number 42) and the well-known crops of the country. There are many dishes made with steam, but among them the "sew" made from boiling with sugar and soy sauce is a preserved food that is known in the province. Of course, eating it alone is a matter of course. Sometimes it's just a matter of drinking, or enjoying it as a tea-dried tool. Although it is now sold outside the province as a symbol of Edo, it is still sold in Kyoto and obstetrics, but it is also grown in the Shinashima area of Sakura. About November, when the cucumbers mature, they are made by boiling slowly and slowly. In addition, sugar was eaten in the '30s in the '30s, when sugar became popular at home, and it is said that it was made even more well in the '50s.

When It Is Eaten

About November, when the silkworms mature, it is customary to use a high - scented silkworm to make a boil. They say there is also a custom of eating with a dish of rice. It was common to make sinks and dry them as storage purposes after milking the cucumbers after the harvest. They say that they used them as side dishes from autumn to spring, when there were fewer baskets, and so on. However, when sugar was rare, it was not made frequently to add more sugar.

How It Is Eaten

Cut the silky skin finely and boil it with sugar and soy sauce and taste it sweetly. They say that the leather should be dried and stored first and that it can be steamed and then boiled. When cooking, add plenty of water to the pot and cook it from the water. The point is to keep changing the water when it's hot, add the flavor to the flavor, and boil it until it feels like it's stuck.

Recipe — Serves 4

Ingredients

• 50 g yuzu peel (干し)
• 70 g refined white sugar
• 45 g dark soy sauce
• 20 g mirin
• 1 g dashi powder
• 200 ml water
• as needed chili pepper (好み)

Method

1. The dried silk hide is on the water and it is fresh.
2. Put them in a pot and boil them out of the water, or change water after boiling. I'll repeat this three times, and remove the pain.
3. Add water with sugars, soy sauce, soy sauce, and occasionally mix with a weak fire, and adjust the seasoning until you have stuck your pectin. (In case of taste of sweet or in case of deep taste).

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.