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1
Soak the sakura in water for 10 to 30 minutes to remove the salt content.
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2
Dry off with a paper towel.
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3
Create a mold of 17 (width) x 20 (length) x (at least) 3 cm (height) with a sheet of parchment paper and staple the four corners.
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4
Grate the nagaimo and measure out 40 g. Pour 40 g of the nagaimo, half the sugar, and half the listed amount of water into a mortar and pestle.
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5
Once mixed, add in the other halves and mix again.
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6
Once mixed, add in the joshinko and grind with the pestle.
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7
Once it comes together, set aside 20 g of it.
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8
Mix in the yomogi powder (or matcha) to the portion set aside.
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9
Spread out the joshinko dough from Step 4 on the mold.
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10
Then, spread out the yomogi dough from Step 4 in the middle.
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11
Arrange the 6 pieces of sakura on one side.
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12
Steam in a steamer for 10 to 15 minutes.
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13
Mix the yukari into the koshi-an (add 1 teaspoon - 1 tablespoon of flour if it seems too soft).
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14
Microwave for about 1 minute to let the liquid evaporate, and roll it out into a stick.
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15
Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
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16
Place the bean paste stick on one end and roll it up tightly.
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17
Once it cools off a bit, cut with a wet knife.
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18
To create cleanly cut pieces, wipe off any residue on the knife and wet again after each cut.
