Name: How to Make Nama Yatsuhashi (Kyoto's Famous Triangle Mochi Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: Japanese
Ingredients: 100 g whole red bean paste; 40 g shiratamako (glutinous rice flour); 60 g joshinko (japanese rice flour); 50 g sugar; 130 ml water; 1/3 tsp cinnamon powder (for the mochi dough); 1 tsp cinnamon powder; 1 Tbsp kinako powder; 1/3 tsp matcha powder (for the mochi dough); 1 tsp matcha powder; 1 Tbsp kinako powder

How to Make Nama Yatsuhashi (Kyoto's Famous Triangle Cinammon Mochi Recipe)

Under 20 Minutes Easy Nama Yatsuhashi Mochi Kyoto Cinnamon Matcha

Nama Yatsuhashi is a traditional Japanese sweet originating from Kyoto, a city known for its rich history and traditional crafts. It is popular as both a local delicacy and a souvenir. Made from rice flour, sugar, and cinnamon, its texture is soft and mochi-like, setting it apart from the crispy baked yatsuhashi, which is its original form.

The word "nama" means "raw" in Japanese, so "nama yatsuhashi" refers to unbaked or raw yatsuhashi. Instead of being baked, the mochi is steamed and then rolled out and cut into small rectangular pieces.

The unfilled version of nama yatsuhashi is a pliable sheet of chewy dough, often enjoyed for its simple, delicate flavor. A filled variant takes this soft dough and folds it into a triangular shape, traditionally filled with sweet red bean paste (anko), although there are modern variations, such as matcha cream or seasonal fruit fillings.

In contrast, baked yatsuhashi is crunchy and retains the nostalgic cinnamon flavors of its origins.

Both joshinko and shiratamako (types of rice flour) are used in making nama yatsuhashi to achieve the perfect balance of texture and consistency in this traditional Kyoto sweet. Each rice flour contributes unique characteristics that enhance the quality of the dough.

To make nama yatsuhashi, the dough is typically steamed, but for convenience, we use a microwave method. It’s quick and easy to make at home.

Yatsuhashi is a beloved meibutsu (regional specialty) and a symbol of Kyoto. Known for its traditional flavors, it’s so popular that approximately 42% of all Japanese tourists visiting Kyoto purchase it as a souvenir.

If you're looking for a unique souvenir from Kyoto, try Izutsu Yatsuhashi delicious, gluten-free cinnamon cookies offer the perfect blend of Kyoto’s traditional flavors with a modern twist, making them an ideal gift to bring back from your travels or share with loved ones.

To enjoy nama yatsuhashi, pairing it with the right tea can enhance the experience. The subtle sweetness of the confection pairs perfectly with Japanese teas like sencha.

Nama Yatsuhashi is not just a treat but a cultural icon of Kyoto, offering a delightful way to connect with Japan’s traditions and flavors. No special equipment is needed to make it, so give it a try!

Overview

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Total servings: 12

Difficulty: Easy

Ingredients

100 g whole red bean paste
40 g shiratamako (glutinous rice flour)
60 g joshinko (japanese rice flour)
50 g sugar
130 ml water
1/3 tsp cinnamon powder (for the mochi dough)
1 tsp cinnamon powder
1 Tbsp kinako powder
1/3 tsp matcha powder (for the mochi dough)
1 tsp matcha powder
1 Tbsp kinako powder

Expert's Tip

How to Make Nama Yatsuhashi (Kyoto's Famous Triangle Mochi Recipe)

For the best results when making yatsuhashi, use this sweet rice flour. Its fine texture and high quality make it perfect for crafting soft, chewy mochi and other traditional Japanese sweets!

Instructions

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1) Gather the Ingredients

Collect all the necessary ingredients: whole red bean paste, shiratamako sweet rice flour, joshinko glutinous rice flour, sugar, water, kinako, cinnamon, and matcha.

Then, dissolve the matcha for the mochi dough in a small amount of hot water. Mix the sprinkle powder, cinnamon, kinako powder, and matcha together well.

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2) Make the Mochi Dough

Mix shiratamako and joshinko together, then gradually add water and mix until smooth. Once all the water is added, thoroughly mix in the sugar.

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3) Microwave the Mochi

Heat the mixture in the microwave for 1 minute and 30 seconds (500w). Stir well, then heat for another minute and stir again. Repeat 2-3 times until the mixture is evenly cooked and glossy.

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4) Knead the Mochi

Wet your hands thoroughly with water, then divide the mixture into two portions. Mix cinnamon into one portion and matcha into the other, kneading thoroughly to ensure even coloring.

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5) Roll Out the Mochi Dough

Dust each portion with powder, then roll them out thinly with a rolling pin. Make sure to dust enough powder to prevent sticking.

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6) Cut into Squares

Cut the dough into six 7cm (2.75 inches) squares. To make sizing easier, you can place a 21cm x 14cm (8.3in x 5.5in) sheet of paper on top as a guide. Using a pizza cutter will simplify the cutting process.

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7) Add the Filling

Place a small amount of sweet red bean paste on each square, then fold them gently in half to form triangles.

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8) Serve and Enjoy!

Store at room temperature for up to two days. Freezing is also an option, but avoid refrigerating as they will become hard.

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro