Exists in two main variations: A [[gyuuhi|求肥]]-like variation, and one where 味噌 paste is piped into a hollowed out ゆず. The latter, I think, makes for a very nice 八寸!

===Stuffed ゆず===
   * Take a ゆず (or Amalfi lemon) and scoop out. Keep the lemon pulp to strain off some juice.
   * Blend together:
         * 200 gr 味噌
         * 75 gr brown sugar
         * 50 gr lemon juice
         * 100 gr walnuts (last time I did 50, and it was a bit bland)

     * Fill lemons to ¾ (that's about 100 gr in a decently sized Amalfi lemon)
     * Steam for 1 hour

Dry for 6 weeks (but check every now and then, lest it dries out too much). There's a problem of case hardening akin to cured meat if you dry it in too dry an environment, so I'm using our cellar at 60% RH at week 1, 50% at week 2 and 40% onwards.

➡️ They tasted fine, if not a bit boring. So adding a bit カツオぼし is not a bad idea.

{{ ::better_yubeshi.jpeg?400 |}}

===求肥-style===
<WRAP info>This fills the 流し器 nicely with about 1.5 cm height. I wouldn't recommend halving the recipe, lest you end up with little odd sticks</WRAP>

   * 130 gr unprocessed sugar (I used palm sugar, and it was nice; but I think some demarara would also be great)
   * 90 gr white sugar
   * 80 gr water
   * 25 gr 醤油

Cook briefly, then add:

   * 25 gr chopped walnuts
   * 47 gr 上南粉
   * 40 gr みじん粉

Knead the whole affair well for 2', then scoop into 流し器 lined with baking paper and steam for 40'. Take out, cover both sides with oblates. Cut.

🥶 I think this too might be easier to cut if you freeze it. In the image below, I cut them like {{ruby|拍子木|ひょうしぎ}} used during 坐禅, but I think bigger pieces would be nicer.

{{ :yubeshi_taku.jpeg?400 |}}



===Ideas===
   * Some recipes also add bonito flakes or sesame seeds to the mix to the filled ゆず.
   * The 求肥 one I'd like to try with replacing water with filter coffee and adding some cracked black pepper.