JAPAN-brand Rice called Koshihikari
Did you know that unbaked yatsuhashi is made of rice?
Did you know that unbaked yatsuhashi is made of rice? The main ingredient that makes unbaked yatsuhashi sticky and soft is very familiar food, rice. We purchased Koshihikari harvested in Japan in the form of brown rice this fall and have been processing from rice polishing to rice milling by our own. At Wakasa Plant, we purchased Koshihikari, wash the rice after polishing, and grind with a stonemill carefully so that the temperature does not rise.
If the temperature rises during the milling process, we add heat to the rice flour for the second time when steaming rice flour to make unbaked yatsuhashi. When referencing regular rice, it is similar to warming up cooked rice once again with microwave. As you know, it loses the texture of rice. We use the rice flour without letting it become dried (meaning no long-term storage) while it is still fresh to produce unbaked yatsuhashi. Therefore, you can say that unbaked yatsuhashi of Otabe is always fresh from the oven.
Azuki Beans from Hokkaido
Shiny azuki beans are cooked with the delicious water at Wakasa Plant and are transformed into Otabe in Kyoto.
The local natural environment (the climate and soil) of the Tokachi Plains, the most famous product district of azuki beans in Hokkaido, and other areas is producing good effect on the growth of the beans. The temperature during the period from the time of florescence to growth in summer does not go up very much in comparison with the other districts. Moreover, there is a little rain the autumn, and most days this area is blessed with sun.
Therefore harvesting, drying, threshing work of grains being carried out smoothly provide Tokachi Plains with the perfect conditions for azuki beans to growth delicious. Coarse sweet red bean paste of Otabe is cooked with plain and simple sweetness so that you can enjoy the flavor of azuki bean itself.
"Uriwari-no-mizu, Japan’s famous spring water selected in top 100.
The water used for unbaked yatsuhashi (Otabe’s cake dough) is brought to Kyoto every day from Wakasa.
With the delicious water, our azuki beans are cooked and yatsuhashi is made… This is how Otabe is made. Uriwari-no-taki, waterfall of Uriwari, springs out among rocks of the back of the precincts of Tentokuji standing in the mountain of Wakasa-cho in Fukui near Wakasa Plant. Uriwari-no-mizu was worshiped as “the sacred water of the forest” by the locals and was believed to bring miracles to the productiveness of grains and driving away of various diseases.
People said, "During winter steam rises up warmly and during summer it so cold as it can break gourds.” This is how the water became to be called as Uriwari-no-mizu (water breaking gourds). Uriwari-no-mizu springing out of the Uriwari Waterfall becomes rich in mineral with high purity after having been filtered through several geological strata hat stratum for a long period of time. And, its taste has been loved and enjoyed by many people. We use this delicious water to make our unbaked yatsuhashi.