# Yubeshi ｜ Our Regional Cuisines

**Cuisine Name**: Yubeshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Takahashi City, Yakago Town

## Main Ingredients Used
Yuzu citrus, glutinous rice flour

## History, Origin, and 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.

## Ingredients
- Glutinous rice flour: 700g
- Rice flour: 300g
- Sugar: 700g
- Yuzu Citrus: 4 to 5
- Water: 200cc

## Recipe
1. 1. Sift the glutinous rice flour.
2. 2. Finely chop the yuzu.
3. 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. 4. Pour onto a shallow tray and cool.
5. 5. Cut the mixture from step 4 into bite-sized pieces and sprinkle sugar on the outside.

## Provider Information
Recipes vary depending on the region and home.

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