“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


  1. 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.
  2. Pour water over the flour and mix to allow water to penetrate the entire mixture.
  3. It becomes soft gradually and clumps together when grabbing the mixture.
  4. Place and harden the dough in sakazuki.
  5. 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.
  6. Steam for about 15 minutes. Then ready to serve.



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