When we visited the Tera Nova Sharing Farm in spring, we were introduced to Yomogi, a Japanese herb. Terumi told us that Japanese made sweet rice cake with Yomogi and she volunteered to show us how to make it in the South Arm Community Kitchen. We were all very excited to learn how to make the popular Japanese sweet rice cake.
The Japanese Sweet Rice Cake which Terumi demonstrated in the South Arm Community Kitchen is filled with Red Bean Paste. She calls it Yomogi Daifuku.
Ingredients
For the Yomogi paste:
- 120g fresh Yomogi leaves
- pinch of salt and baking soda
- 40 cc hot water
For the filling:
- 500g sweetened red bean paste
For the sweet rice cake:
- 1 pound sweet rice flour (mochiko)
- 3 cups hot water
- 1/2 cup granulated sugar
- 1/2 cup soy flour (kinako) or corn starch
Source: Terumi
Prep time: 30 minutes; Yield 24 pieces
Yomogi is a herbal medicine used for treating asthma, inflammatory joint disease, inflammatory skin disease, sciatic pain, coughs, colds and infection. For more information, check out the following links:
http://www.planetbotanic.ca/fact_sheets/japanese_herbs/yomogi.htm
http://www.threetastes.com/blog/blog_files/yomogi.php
Instructions
 Terumi introduces to us a Japanese mortar and pestle (suribachi and surikogi).The suribachi is a Japanese mortar used with a pestle called a surikogi. In Japanese cooking the suribachi is used to crush sesame seed as well as for various pastes. |
 To prepare the Yomogi paste, boil 3 cups of water in a medium size pot; add a pinch of baking soda and a pinch of salt. The baking soda is to remove the bitterness from the Yomogi. |
 Add the fresh Yomogi leaves and boil for 2 minutes. |
 Drain and rinse under cold running water. |
 Squeeze the water out. |
 Cut the Yomogi into small pieces. |
 Bray the Yomogi with a wooden pestle. Add 40cc of hot water and mix into a paste. |
 Divide the sweetened red bean paste into 24 portions and mold into small balls with wet hands. |
 Place the sweet rice flour in a medium glass bowl or any microwave safe bowl. Add hot water, a little at a time while mixing with a wooden spoon. Then mix in the sugar a little at a time until you get a smooth paste. |
 Cover and microwave on high for 7 minutes. |
 Add the Yomogi paste and mix well. |
 Microwave for another 3 minutes. The Yomogi paste is added in later so that the nutrients can be retained. |
 Divide the sweet rice paste into 24 portions with a knife. Scoop a piece at a time with the help of a spoon and drop it in a plate filled with soy flour or cornstarch. |
 Turn the piecesover to coat both sides so that it wont sticks to your hand. |
 Form each piece into a 1/8 inch thick piece. |
 Fill with a red bean paste ball and pull up the edges and roll into a ball. Roll in the soy flour and serve in a little paper cup.
Terumi, thank you so much for sharing with us. |
I’m just wondering is yomogi also called mizuna. It’s very much look like mizuna.
I have the picture mizuna here. http://indonesia-eats.blogspot.com/2010/06/st-norbert-farmers-market.html
Can you tell me where you can buy the Yomogi leaves?
Hi Kelly, I also found out from Terumi that you can find dried yomogi at at IZUMIYA on 160-7971 Alderbridge Way.
Thanks for posting this Suanne. The yomogi @ the Sharing Farm has totally re-grown so if anyone would like some and they’re close to Richmond, come on by. The address is 2631 Westminster Hwy. A donation to the farm would be much appreciated.
P.S. Yomogi & mizuna are totally different plants.
Hi Arzeena, thank you for the clarification of yomogi and mizuna.
Hi Kelly, as per Arzeena’s comment, you can get yomogi at the Richmond Sharing Farm.
Thank you for posting this! I’ve been searching for ways to make yomogi/kusa mochi and this helps…. now if I could only find out how to make an usu(mortar) and kine(wooden mallet)I’d be set!