“Yoshimochi,” a sweeten-mochi made of rice flour, is one of the local deserts eaten in mainly the Northwest Tsugaru area of Aomori Prefecture. They eat it as a light meal taken in the rice planting period or during other farm work. It is also called “Sakazuki-mochi,”named after the making procedure of putting in “sakazuki (sake cup).”
- 500g uruchimai-flour (non-glutinous rice flour)
- 300g brown sugar
- 1/2 tsp salt
- 80~100cc water
- Put flour and sugar in a bowl and mix well using one’s hands. (When using clumps of blown sugar, break into small pieces using a knife first.)
Tips: If the flour is not mixed well and there are still clumps of the powder, it will crumble after finishing. So, make it into fine powder.
- Pour water over the flour and mix to allow water to penetrate the entire mixture.
- It becomes soft gradually and clumps together when grabbing the mixture.
- Place and harden the dough in sakazuki.
- Place sarashi (bleached cloth) in the steamer and line up the mixture in the cup on the cloth so that it does not lose its shape.
- Steam for about 15 minutes. Then ready to serve.