Easy Yatsuhashi Recipe: The Beloved Souvenir Sweets of Kyoto

History of Yatsuhashi

Yatsuhashi is a beloved Japanese confection with a rich history that dates back to the Edo period (1603-1868). Named after the famous 17th-century Japanese musician Yatsuhashi Kengyo, this sweet treat is deeply intertwined with the cultural and culinary heritage of Kyoto, Japan’s ancient capital.

Origins and Evolution:

• Edo Period: Yatsuhashi was first created during the Edo period and was originally a baked confection made from glutinous rice flour, sugar, and cinnamon. The name “Yatsuhashi” is said to be derived from the koto (a traditional Japanese string instrument), as the shape of the original baked Yatsuhashi resembled the instrument’s bridge.
• Kyoto Specialty: Over the years, Yatsuhashi evolved and became a popular souvenir for visitors to Kyoto. The baked version, known for its crispy texture and distinct cinnamon flavor, is still enjoyed today.
• Nama Yatsuhashi: In the 20th century, a new variant called “Nama Yatsuhashi” emerged. “Nama” means raw or fresh, and this version is made by steaming the dough, resulting in a soft, chewy texture. Nama Yatsuhashi is often filled with sweet red bean paste (anko) and can come in various flavors, such as matcha (green tea) and sakura (cherry blossom).

Cultural Significance:

• Seasonal Treat: Yatsuhashi, particularly the Nama variety, is often associated with seasonal celebrations and festivals in Kyoto. It’s a common sight during Hanami (cherry blossom viewing) and other traditional events.
• Souvenir and Gift: Due to its unique taste and cultural significance, Yatsuhashi is a popular souvenir among tourists visiting Kyoto. It’s also a favored gift, reflecting the giver’s appreciation of Kyoto’s rich cultural heritage.

Modern-Day Yatsuhashi:

• Innovation: While the traditional flavors remain popular, contemporary makers of Yatsuhashi continue to innovate, introducing new flavors and fillings to cater to modern tastes. This includes chocolate, fruit-flavored fillings, and even savory versions.
• Craftsmanship: Despite these innovations, the essence of Yatsuhashi remains rooted in traditional craftsmanship. Each piece is carefully made, reflecting the meticulous attention to detail that Japanese confectionery is known for.

Yatsuhashi is more than just a sweet treat; it’s a piece of Kyoto’s history and a testament to the enduring appeal of Japanese culinary traditions. Whether enjoyed in its classic baked form or as a soft Nama Yatsuhashi, it continues to delight both locals and visitors alike.

Be sure to try it out!

Homemade Japanese Yatsuhashi Recipe

As mentioned, Yatsuhashi is a traditional Japanese confection from Kyoto, known for its delightful flavors and unique texture. There are two main types: baked (Namagashi) and raw (Nama Yatsuhashi). This recipe will cover how to make the raw version, flavored with cinnamon and matcha.

So, here we go.

Ingredients:

• For the dough:
  • 1 cup (100g) of glutinous rice flour (shiratamako or mochiko)
  • 1/3 cup (70g) of sugar
  • 1/2 cup (120ml) of water
  • 1/2 teaspoon of ground cinnamon (for cinnamon flavor)
  • 1 tablespoon of matcha powder (for matcha flavor)
  • Potato starch or cornstarch for dusting
• For the filling:
  • 1/2 cup (100g) of sweet red bean paste (anko)

Instructions:

Step 1: Prepare the Dough

1. Mix dry ingredients:
   • For cinnamon Yatsuhashi: In a bowl, combine the glutinous rice flour, sugar, and ground cinnamon.
   • For matcha Yatsuhashi: In a separate bowl, combine the glutinous rice flour, sugar, and matcha powder.
2. Add water:
   • Gradually add water to each bowl while stirring continuously until a smooth batter forms. The batter should be thick and smooth without lumps.

Step 2: Cook the Dough

3. Steam the dough:
   • Pour the batter into a heatproof dish or a steamer lined with parchment paper.
   • Steam the batter for about 20-25 minutes until it becomes translucent and firm. You can check for doneness by inserting a toothpick into the center; it should come out clean.

Step 3: Knead the Dough

4. Knead the steamed dough:
   • Remove the dough from the steamer and transfer it to a surface dusted with potato starch or cornstarch.
   • Let it cool slightly, then knead the dough gently with your hands, dusting with more starch as needed to prevent sticking. The dough should become smooth and elastic.

Step 4: Shape the Dough

5. Roll out the dough:
   • Divide the dough into two portions (one for cinnamon and one for matcha if making both flavors).
   • Roll out each portion into a thin sheet about 1/8 inch (3-4mm) thick on a starch-dusted surface.
6. Cut the dough:
   • Cut the rolled-out dough into squares, roughly 3 inches (7-8 cm) on each side.

Step 5: Fill and Fold the Dough

7. Add the filling:
   • Place a small spoonful of sweet red bean paste (anko) in the center of each dough square.
8. Fold the dough:
   • Fold each square in half diagonally to form a triangle, gently pressing the edges to seal. If needed, use a bit of water to help seal the edges.

Step 6: Serve

9. Final touches:
   • Dust the finished Yatsuhashi with more potato starch or cornstarch to prevent sticking.
   • Arrange them on a plate, and they are ready to serve.

Tips:

• Storage: Store Yatsuhashi in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator, but bring them to room temperature before serving.
• Variations: Experiment with different fillings such as chocolate, fruit preserves, or other sweet pastes to create your own unique version of the Yatsuhashi recipe.

So there you have it

We made a deep dive into the delicious world of Yatsuhashi, a confection that beautifully marries ancient traditions and flavor. Whether you’re savoring the crispy, cinnamon-infused baked version or the soft, chewy Nama Yatsuhashi filled with sweet red bean paste, you’re tasting a piece of Kyoto’s rich history.

Next time you’re in Kyoto, don’t miss the chance to pick up some Yatsuhashi as a souvenir or gift. And if you’re feeling adventurous in the kitchen, why not try making some at home(just check the recipe above)? It’s a real fun way to bring a bit of Japanese culture into your culinary repertoire and wow your guests.

Now I’m sure you’ll have a great time making and savoring these delightful Japanese treats at home with friends and family!

Happy snacking!