On Friday, I had a bit of free time and took the chance to catch up on some grocery shopping. There is a really tempting bakery along the way to the grocery store and every time I walk past, I always think that I would love to buy bread there sometime but I’ve just never gotten around to it. This time though, I really couldn’t help it…just as I looked over, a lady was bringing out a tray of freshly baked yomogi buns filled with sweet red bean paste.
I’ve talked before about yomogi, which is known in English as “Japanese mugwart” (or, Artemisia princeps if you want to get technical!). It’s been used in Japanese sweets for centuries, being incorporated into mochi (gooey rice cakes) to give them an emerald green colour and a pleasant grassy flavour.
Using yomogi in bread seems to be a newer trend that I’ve noticed here and there while in Japan this time. The grassy flavour and green color are not as strong when baked into bread rolls, but there’s just enough to give it that distinct yomogi character. I’m really happy to have discovered this and I’m looking forward to trying out other yomogi breads!