Tsujiri Yatsuhashi: A Matcha Flavored Yatsuhashi Hits Kyoto!
The famous Tsujiri brand is now making a matcha-flavored yatsuhashi, a type of wagashi (traditional Japanese dessert) that is basically a rice dumpling stuffed with red bean paste and folded in a triangular shape. This type of wagashi is available in various flavors. Yatsuhashi has the perfect amount of chewiness and goes perfectly with green tea.
Yatsuhashi | 八ツ橋
The wagashi is made in 3 different ways: baked, unbaked, and unbaked with adzuki bean paste.
Traditional yatsuhashi is made when the mochi dough is flattened and baked until it gets hard. The shape of the crackers is roundish which resembles a Japanese harp or a bamboo stalk cut in half lengthwise. It has a crispy texture and you may find it slightly hard to bite and break with your teeth. It usually comes in cinnamon flavor, and you can smell and taste the intense cinnamon spice as you bite into the crackers.
It is called Nama Yatsuhashi (生八ツ橋). The steamed mochi is rolled out and cut into small rectangular shape, and you can serve it right away. There are different flavors for Nama Yatsuhashi such as cinnamon and matcha (green tea powder) flavors.
-Unbaked with adzuki bean paste version-
Nama Yatsuhashi with adzuki bean paste (餡入り生八ツ橋) is popular these days. The sweet is square thin mochi folded into a triangle shape and filled with adzuki bean paste (粒餡).
You can try all of the above and find your favorite version based on your preference.
Tsujiri Nama Yatsuhashi | 辻利 生八ツ橋
Tsujiri | 辻利
Price: 500 yen/box (8 pieces in a box)
*It is only available in-store.
It's been very popular since its release! It makes a great souvenir when you travel to Kyoto.
10 grams Glutinous rice flour (shiratamako)
20 grams Sugar
50 grams Adzuki bean paste (tsubu-an)
5 grams Roasted soybean flour (kinako)
5 grams Cinnamon
60 ml Water
Step 2: Add the sugar and rice flour to the mixture and mixed well. Then, microwave it for a minute covered with a plastic wrap. Next, the mixture is stirred with a wet spatula and microwave again for another minute. The mixture is stirred again with a wet spatula.
Step 3: Roasted soybean flour and cinnamon are added into the dough a small amount at a time and the dough is rolled in a downward motion. After that, the dough is flattened thinly and cut into squares.
Step 4: A generous scoop of adzuki paste is placed in the center of each square and sealed into a triangle shape gently.
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