Tag - all-season

yomogi karukan - mugwort rice cake

Karukan

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS nagaimo (long mountain yam) 85gm (3oz) granulated sugar 140gm (4.9oz) joshinko [komenoko] rice flour 100gm (3.5oz) water - approx. 2T - 4T baking powder 3/4tsp dried yomogi (mugwort) approx. 1/2 loose Tbl. optional flavor or color PREPARATION Peel the long mountain yam and remove any brown spots that remain. Grate the yam into a large bowl...