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Yubeshi ｜ Our Regional Cuisines

  • Okayama Prefecture

    Yubeshi

Yubeshi

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  • recipe image

    Image Source: Okayama Prefectural Tourism Federation

  • recipe image

    Image source: Tsuchiya Tennindo

  • Main lore areas

    Takahashi City, Yakago Town

  • Main ingredients used

    Yuzu citrus, glutinous rice flour

  • History/origin/related events

    Yubeshi is a rice cake confection made with yuzu and walnuts, historically developed as a portable and preservable food but also given as a gift, with roots in many regions of the country. The Yubeshi made in the Tohoku and Kanto regions contain walnuts, but in Okayama prefecture, where large amounts of yuzu are produced, Yubeshi is made with yuzu. Takahashi City and Yakage Town are representative regions, with a history dating back to the Edo period. In those days they were developed as post towns, and they were said to be popular with the feudal lords during the Sankin-kotai policy. The ingredients for Yubeshi include sugar, starch syrup, glutinous rice flour, and yuzu, and it can be made by kneading the yuzu into the glutinous rice flour, kneading white miso and sugar, or hollowing out a yuzu citrus and filling it with kneaded red bean paste. There are various shapes ranging from rectangular, round, and tied.

  • Opportunities and times of eating habits

    It can be eaten throughout the year as an ordinary snack. Its refreshing yuzu scent and soft texture pair well with Japanese tea.

  • How to eat

    Finely chopped yuzu peel and starch syrup are mixed into steamed glutinous rice flour and slowly kneaded while continuing to cook it down. It can also be kneaded with white miso and sugar, or a yuzu citrus can be hollowed out and filled with kneaded red bean paste.

  • Efforts for Preservation and Succession

    It is manufactured and sold at Japanese confectionary stores, and can be conveniently purchased as a gift at souvenir shops and department stores.

RECIPE

Ingredients (15 pieces)

  • Glutinous rice flour 700g
  • Rice flour 300g
  • Sugar 700g
  • Yuzu Citrus 4 to 5
  • Water 200cc

How to cook

  • 1. Sift the glutinous rice flour.

  • 2. Finely chop the yuzu.

  • 3. Pour water into a pot and bring to a boil, then add the glutinous rice flour and rice flour and cook it down.

  • 4. Pour onto a shallow tray and cool.

  • 5. Cut the mixture from step 4 into bite-sized pieces and sprinkle sugar on the outside.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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