Sasamaki ｜ Our Regional Cuisines

1. [Preparation] Wash and dry bamboo grass leaves, cut off the tips and stems. Wash glutinous rice, drain in a colander, and set aside for about 15 minutes.

2. Look at the front of the leaf with the root to the right. Wrap around inward from the right root to make a triangular cylinder.

3. Pinch tightly so that the rice does not spill from the tip.

4. From the back of the two layers of bamboos, place the top of 3.

5. Wrap the bamboo around the stem, leaving the stem part at the top.

6. Add about 40g of glutinous rice to (5).

7. Fold the bamboos in front of you, then fold the lid down from the other side and fold it tightly.

8. Shape the rice into a shape, seal it with rushes, and place it in a bowl of water (not included in the quantity) and soak it for about 2 hours.

9. Add a little baking soda to boiling water (not included), add (8), simmer for 30 minutes, then wrap in a wrung cloth (towel, etc.) and let cool slowly.