[Homemade Japanese Sweets] What is Uiro? Try the Sweet Jelly made with "Uiro no Kona"

"Uiro (sweet rice jelly)" is a specialty of Nagoya. It is a delicious Japanese confectionery with a chewy texture and slightly sweet taste. It is one of the most popular souvenirs you should try when you come to Nagoya.

Uiro is said to have originated in the Muromachi period, and has been loved by many people since then.

Homemade is the best
"Uiro no Kona"

Uiro no Kona 648 yen each (tax included)

This time, I would like to introduce “Uiro no Kona” produced by “Osu Uiro”, which has its main store in Osu Shopping Arcade of Nagoya. You can easily make Osu Uiro's "Mocchiri Uiro" at home.

There are four flavors: “Shiro”, “Kuro”, “Kinako” and “Matcha”. The design with Uiro as a motif and the colors that make you imagine the taste are very fashionable and modern packaging. If it is lined up in a store, you will want to pick it up.

When you open the box, you will find the powder used to make Uiro. This is all you need to make Uiro! Anyone can easily make Uiro with this powder and other things you have at home.

The back of the box has instructions on how to make it. Recommended arrangements that match each taste are also written, so you can use it as a reference to create your own original uiro.

The charm of handmade Uiro is that you can enjoy freshly steamed Uiro at home, which is not easy to eat usually. It is a must for Uiro lovers!

Using "Uiro no kona",
Make homemade Uiro!

There are only five items to prepare. A steamer, bowl, whisk, steaming mold (12cm x 15cm sink), and 125g of hot water.

The good thing about "Shiro (white)" Uiro is that the hot water added during cooking can be replaced with coffee or tea. By doing so, you can make your own original Uiro.

This time, I tried making two of the four flavors, "Shiro" and "Matcha". Now it was time to try my hand at making Uiro for the first time!

To begin, fill a steamer with plenty of water and heat. Since you will be steaming for a long time, use more water. If you do not have a steamer at home, a large frying pan and lid can be substituted.

At this time, prepare 125g of hot water for cooking uiro!

While the water in the steamer is boiling, put a cooking sheet on the steamer.

This time, I did not have a steaming mold of the perfect size at home, so I utilized aluminum disposable molds. If you are particular about the shape of the finished Uiro, please use a beautiful steaming mold.

Put the Uiro no Kona in a bowl. When you open the bag containing the powder, you can smell a faintly sweet scent.

Put 125 g of hot water there.

After adding hot water, wait 10 seconds without touching it.

After 10 seconds, stir with a whisk. Stir well so that the powder doesn't clump together!

The "shiro" flavored Uiro no Kona became smooth when stirred.

Next, pour it into the mold.

Here, I ate a little bit of the thick Uiro liquid. Even in this state, it is very delicious! Being able to eat uiro before it is steamed is a valuable experience that can only be achieved by making it yourself.

The "Mactha" Uiro is proceeded in the same way. For this one, I prepared sweetened chestnuts as an arrangement.

Compared to "Shiro", "Matcha" felt a little thicker. It is recommended to make various types of uiro at the same time, as you can enjoy the different tastes.

Put a lot of candied chestnuts in it...

Once the molds have been filled, place them in a steamer. Steaming time is 45 minutes on low heat. Cover the steamer with a lid. Uiro is steamed slowly for a long time.

Steaming is the most important process in making Uiro. The process is quite simple, but it is important to cook it carefully and gently.

45 minutes have passed, and here is the steamed Uiro.

Expectations are high for a shiny, glutinous finish! Actually, Uiro is a snack made of rice. The freshly steamed Uiro is shiny like freshly cooked shiny rice.

After removing from the steamer let it cool a bit, and then cover with plastic wrap and refrigerate for 40 minutes. If the Uiro is cooled too much at this time, it will become shaggy. Be careful about the cooling time and wait for 40 minutes.

Remove the chilled uiro from the refrigerator and cut it to your desired size.

Finally, two types of uiro, “Shiro” and “Matcha”, have been completed!

The glossy texture can be seen even through the photo. The texture is very delicious, with just the right amount of elasticity and chewiness. The more you chew, the sweeter it gets. However, the sweetness is not too strong, and the flavor of the rice is gentle as it escapes through the nose.

The "Shiro" Uiro is topped with kinako (soybean flour). The soybean flour gives it a more elegant taste. You can enjoy the ingredients themselves.

"Matcha" has a deep flavor with a soft green tea aroma. The sweetness of the chestnuts added as an arrangement matches the flavor of the matcha, giving it a luxurious taste.

Both types are delicious and satisfying. I never realized how delicious Uiro was! It was also a chance for me to realize how delicious Uiro was. I realized that it is because it is so simple that I want to make it by hand with care.

At a later date, I also made a kinako-flavored uiro. I also added sweetened chestnuts and vanilla ice cream sprinkled with kinako for a special touch. It is a collaboration of Japanese and Western flavors. The happy taste will make your mouth water.

You can make your own original Uiro with just one arrangement, which is possible only with handmade Uiro. If you make it with your child, it will be a wonderful memory for sure. Why don't you make your own original Uiro with "Uiro no Kona"?