I made Yomogi Mochi for April. I don’t know why I feel like having Yomogi Mochi especially in spring but I made Yomogi Mochi and posted about it last year too. Maybe because ‘Yomogi’ is wild leaves you can find in a field and we are in the season now that lots of plants are just coming out after being under a cold weather. My Yomogi Mochi this year looks quite similar to the last years. So what is the difference?

Yomogi Mochi, 2018

The outer layer is a ‘Mochi’ type of Japanese sweet with Yomogi leaves mixed in. It has a slightly bitter leafy taste but with sweetness and a bouncy and gooey Texture. As the centre I used ‘Tsubu-An’ Sweet Azuki Beans paste without skin removed during the process. Yomogi and Tsubu-An are just a great combination and I could not think of using any other bean paste for Yomogi flavour.

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