Yubeshi is a traditional Japanese mochi confection enjoyed in various parts of Japan. Its ingredients and flavors differ by region. Around Sendai in Miyagi Prefecture, yubeshi is distinctive for its sweet-and-savory flavor based on soy sauce, rather than the citrus flavor commonly associated with yubeshi made with yuzu.
Kurumiyubeshi, made by adding walnuts to a soft, chewy mochi-like dough, has long been enjoyed as one of Miyagi’s traditional local sweets. Its simple, nostalgic flavor makes it a pleasant accompaniment to tea as well as a popular souvenir from Miyagi.
Many people associate yubeshi with sweets flavored with yuzu or other citrus fruits. However, the style of yubeshi traditionally enjoyed around Sendai does not use yuzu. Instead, soy sauce is combined with ingredients such as sugar and brown sugar to create a well-balanced combination of sweetness and saltiness.
Walnuts are also commonly added to this regional style. The combination of chewy mochi-like dough and fragrant walnuts creates a flavor and texture that is characteristic of Miyagi’s yubeshi.
Walnuts are said to have become a common ingredient in yubeshi around Sendai because they were relatively easy to obtain in the region. In the past, walnuts were also a valuable source of protein and fat. Yubeshi was sometimes even written using the characters associated with “oil,” reflecting this aspect of its history.
This connection with locally accessible ingredients and regional food culture helped shape the kurumiyubeshi enjoyed in Miyagi today.
Kansendo’s Kurumiyubeshi is made with a high-quality mochi rice dough generously mixed with walnuts. The mochi rice is made using 100% Miyakogane rice grown in Miyagi Prefecture. Its natural stickiness and firmness help create the confection’s pleasantly chewy texture.
The elastic texture characteristic of mochi sweets is combined with fragrant walnuts, creating a satisfying contrast with every bite.
One of the distinctive features of Kansendo’s Kurumiyubeshi is that relatively large pieces of walnut are mixed into the dough. Rather than grinding the walnuts too finely, this preparation allows their presence to stand out, creating a pleasant crunch within the soft, chewy mochi.
As you chew, the walnuts release their fragrant, roasted flavor, which pairs naturally with the gentle taste of the mochi rice. The combination of “chewy” and “crunchy” textures is one of the pleasures of kurumiyubeshi.
Soy sauce produced in Higashimatsushima is used to season Kansendo’s Kurumiyubeshi. Its moderate saltiness and umami combine with the sweetness of sugar and brown sugar to create the confection’s classic sweet-and-savory character.
The soy sauce also enhances the roasted aroma of the walnuts, allowing the flavors of each ingredient to become more noticeable as you chew. Its understated, traditional taste is part of its appeal, making it the kind of sweet that you may want to enjoy again and again.
Kansendo’s Kurumiyubeshi is a traditional local confection that preserves the classic character of yubeshi while making use of ingredients from Miyagi. Chewy Miyakogane rice from Miyagi, generous pieces of walnuts, and soy sauce from Higashimatsushima come together to create a simple yet richly satisfying flavor.
It can be enjoyed slowly with a cup of tea or purchased as a souvenir when traveling around Sendai and Miyagi. With its sweet-and-savory soy sauce flavor, fragrant walnuts, and distinctive mochi-like texture, kurumiyubeshi offers a delicious taste of Miyagi’s traditional food culture.