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yubeshi [24.03.2026:1435] – aequiviniusyubeshi [03.05.2026:2254] (current) – aequivinius
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-   * Exists in two main variations: A 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!+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=== ===Stuffed ゆず===
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    * Blend together:    * Blend together:
          * 200 gr 味噌          * 200 gr 味噌
-         * 100 gr brown sugar+         * 75 gr brown sugar
          * 50 gr lemon juice          * 50 gr lemon juice
-         * 50 gr walnuts+         * 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)      * Fill lemons to ¾ (that's about 100 gr in a decently sized Amalfi lemon)
      * Steam for 1 hour      * Steam for 1 hour
-     * Dry for 1 month (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. 
  
-{{ ::yubeshi.jpeg?400 |}}+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=== ===Ideas===
-   * Some recipe also add bonito flakes or sesame seeds to the mix+   * 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.
Last modified: 24.03.2026:1435