* This is an important one! It's firmer, doesn't use much glutinous rice and more easily cut than [[gyuuhi|求肥]], and can be used as a sweet on it's own. The recipes vary, but this one from LK works quite well for me:

===Recipe===
   * 53 gr 上新粉
   * 15 gr もち粉
   * 105 gr sugar

   * 6 gr {{ruby|葛|くず}}
   * 88 gr water

➡️ Mix 葛 and water, then strain into remaining ingredients. Steam in moist cloth for 25' on high (I line the bamboo steamer directly with a 手ぬぐい), then knead. For the kneading: An ever so slightly oiled baking sheet works really well. Use potato starch to roll out etc.

===Uses===
   * I first used it in the 金塚's [[fujinami|藤浪]], but it actually has heaps of other uses.
   * Of course, the famous [[minazuki|水無月]]!
   * {{ruby|青梅|あおうめ}} from LK or the {{ruby|鬼灯|ほおずき}} from KS
   * They seem to have an affinity to 黄身餡...