# Yudemochi(boiled rice cake) ｜ Our Regional Cuisines

**Cuisine Name**: Yudemochi(boiled rice cake)

**Region**: Our Regional Cuisines

## Main Lore Areas
Taketa City, Bungo-ono City

## Main Ingredients Used
Red bean paste, wheat flour, salt

## History, Origin, and Related Events
In the past, Oita Prefecture had many areas with poor drainage, making it unsuitable for rice cultivation that required water retention. As a result, wheat cultivation flourished in the region. With this background, a culture of flour-based dishes developed across various localities. "Yudemochi" is one such local sweet from Oita Prefecture, alongside "Ishigaki mochi," "Jiri-yaki," and "Yaseuma." These treats were not only enjoyed by children as snacks but also consumed during short breaks while working in the fields. The standout feature of "Yudemochi" is undoubtedly its appearance. Its flat, disc-like shape is uncommon nationwide. By rolling out the dough thinly enough to see through, the cooking time is reduced as it cooks quickly. Additionally, the thin texture makes it easy to eat, making it an ideal snack during work breaks.

## Opportunities and Times of Eating Habits
It was consumed year-round as a snack during fieldwork breaks and as a children's treat. While not as commonly made at home nowadays, it can be purchased at supermarkets, farmers' markets, and other outlets. Making it for the first time might be challenging, as the dough can tear easily if the filling is not well wrapped or if the dough is rolled out too flat. Both wrapping and rolling require skilled techniques. In the past, the elderly excelled at making "Yudemochi." Traditionally, the skill was passed down from parents to children, and even across generations from grandparents to grandchildren.

## How to Eat
To make "Yudemochi," mix wheat flour with salt and water to knead a dough with the consistency of an earlobe. Wrap red bean paste in the dough, shape it into a round ball, roll it out thinly with a rolling pin, and boil it in hot water. It's commonly enjoyed with red bean paste, and sometimes with sweet potato or pumpkin paste as well. Boiling it gives it a chewy texture and makes it filling. It's best enjoyed warm, immediately after boiling. Some variations incorporate mugwort or purple sweet potato into the dough for added color. Wrapping it in plastic wrap while still warm prevents the skin from drying out. Some locals even lightly grill cold and hardened "Yudemochi" to enjoy.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The practice of making it at home is becoming less common. It's available for purchase at roadside stations, shopping centers within Oita Prefecture, and is also served at local events.

## Ingredients
- Local wheat flour (medium strength): 200g (1 and 4／5 cups)
- Salt: 3g (1／2 teaspoon)
- Lukewarm water: 3／5 cup
- Red bean paste: 240g

## Recipe
1. 1. Mix local wheat flour and salt, add lukewarm water, and knead until the dough reaches the consistency of an earlobe. Cover with a damp cloth and let it rest for 20 minutes.
2. 2. Divide the red bean paste into 8 portions.
3. 3. Divide the dough into 8 portions and wrap each portion with red bean paste.
4. 4. Flatten the wrapped portion on your palm, then use your fingers to roll it into a circular shape.
5. 5. Boil in plenty of water. Once they float to the surface, scoop them up and place them on a sieve lined with a damp cloth.
6. 6. Wrap them in cling film while still hot.

## Provider Information
provider : "Oita's Local Cuisine You Should Try Now"

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