Travel Yamaguchi

"Uiro," or sweet rice jelly, is Yamaguchi Prefecture's most well-established sweets. Unlike Nagoya sweet rice jelly, which is made with rice flour, Yamaguchi sweet rice jelly is made from soft warabi mochi, and is characterized by a soft flavor similar to that of warabi mochi. While Yamaguchi Sweet Rice Jelly is famous, we highly recommend you try "raw" sweet rice jelly on your visit to the prefecture. As its name suggests, the sweet rice jelly is steamed and wrapped in paper, so it's best eaten within 2-3 days. We recommend eating yours on the same day to enjoy its soft, smooth flavor at its best.
Sweet rice jelly is a traditional Japanese sweet made by mixing wheat and flours with sugar and warm water, pouring the mix into a mould and steaming it in a wicker basket.
There are many stories about the origin of sweet rice jelly, but Yamaguchi's sweet rice jelly, known as "white sweet rice jelly," developed in Yamaguchi together with the Ouchi Culture of the ruling Ouchi family. It's said that the sweet was invented at a shop called Furuda-ya in the Ouchi Mihori area of Yamaguchi City.
The Mihori Company was founded in 1927 to continue and protect the traditional sweet-making methods of Furuda-ya, which it has continued to do for three generations. Try "raw sweet rice jelly," and have a taste of Ouchi Culture, which included elements of the culture of Kyoto.