Originally it had been dusted with uguisu-ko (sweet soybean flour made from green beans which color is similar to uguisu) as a finish, however, recently it is colored by mixing gyuhi with mugwort (green) or by dusting with sweet soybean flour (yellow or yellow green).
本来はうぐいす粉（青大豆からできた黄粉）をまぶして仕上げていたが、最近ではヨモギ（よもぎ）を混ぜた生地で包んだり、仕上げに黄粉をまぶすものもある。