Kusa Dango

Wash 50g fresh mugwort thoroughly. Blanch the fresh mugwort in boiling water for 1-2 minutes until tender. Immediately transfer the blanched mugwort to an ice bath to stop cooking. Squeeze out excess water very well, then finely chop the mugwort.

In a large bowl, combine 100g shiratamako, 50g joshinko, 20g granulated sugar, and 2g salt. Mix these dry ingredients well.

Add the finely chopped mugwort to the dry ingredients. Mix until the mugwort is evenly distributed throughout the flour mixture.