• 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.

• 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 拍子木(ひょうしぎ) used during 坐禅, but I think bigger pieces would be nicer.

• 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.