Yuzawas

Yuzawas are a type of Japanese rice cake, also known as mochi. They are traditionally made from glutinous rice, pounded into a paste and then formed into various shapes, most commonly a flat disc or a ball. Yuzawas are a staple food in Japan and are enjoyed throughout the year, but are particularly associated with the New Year's holiday.

The preparation of yuzawas involves several steps. First, short-grain glutinous rice is soaked, then steamed. The steamed rice is then transferred to a large mortar called an usu, and a heavy wooden mallet called a kine is used to pound it repeatedly. A second person often assists by wetting the rice and turning it, ensuring an even consistency. Once the rice is transformed into a smooth, sticky dough, it is shaped into the desired forms.

Yuzawas can be consumed in numerous ways. They are commonly grilled or pan-fried until slightly crispy on the outside and chewy on the inside. A popular way to eat them is by wrapping them in a sheet of nori (seaweed) and dipping them in soy sauce, a preparation known as isobeyaki. Yuzawas are also a key ingredient in ozoni, a traditional New Year's soup. Sweet applications include coating them in kinako (roasted soybean flour) or dipping them in anko (sweet red bean paste). Their versatility makes them a beloved part of Japanese cuisine.