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1
For the yomogi, pick the young sprouts which the back of the leaf is white and soft.
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2
It is a bit of work to chop, so I take off the soft stem too.
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3
Boil the yomogi.
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4
The young sprouts which you can get until May is less bitter, so add a pinch of salt and boil for 1 minute.
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5
For the ones which is not a young sprout, add baking soda but add just a little bit.
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6
Soak in water to fix the color.
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7
Then squeeze and mince.
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8
You wouldn't be able to cut the small fibers so it will feel like you have a paper spread underneath.
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9
Grind using a mortar.
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10
If you do Step 3 carefully, this process will be done in no time.
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11
There would be some fibers left but never mind about the small ones.
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12
Cut corners here.
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13
Add flour in the mortar.
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14
Add water little at a time and adjust.
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15
Knead all the yomogi even from the ditch and let it become as soft as earlobes at the end.
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16
Then you will have a green paper clay ready.
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17
Round it and make a little dent.
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18
Drop into boiling water.
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19
When it comes floating up to the surface, boil for 1 minute and then take them out.
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20
It will be even better if you adjust the fire level to be like boiling (medium heat) and floating (low heat)!
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21
Put in cold water.
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22
It is difficult to see in this picture, but the color will be more green than at Step 6 and 7.
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23
Enjoy with the flavor you like, such as roasted soy beans flour (Kinako) It would be more fancy it you top it with ice cream.
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24
It is also possible to freeze.
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25
Defrost by boiling.
