The history of Kurumi Yubeshi tells the story of how Japanese culture has changed and evolved. The first "yubeshi" was created during the Heian period, and it was either a preserved food made by yuzu fruit with miso and rice flour, or it was a portable meal for samurai, like the troops of Uesugi Kenshin. However, the Tohoku region, where yuzu cultivation was extremely challenging, saw a substantial shift. "Kurumi yubeshi" was made by substituting walnuts for yuzu. By adding soy sauce and sugar seasonings, it was elevated from a simple preserved food to a delicious mochi confection with a sweet and salty flavor.

The features of kurumi yubesh are their unique texture and diversity. The main ingredient, mochi flour, makes a chewy dough, and the crunchy texture of walnuts is the opposite. In addition to that, the “sweet and salty” flavor is coming through a combination of soy sauce and sugar, and it would reflect the local culture. For example, in Miyagi Prefecture, the square shape is widely known, while in Fukushima Prefecture, triangular-shaped yubeshi filled with red bean paste are more common. Each prefecture competes with its own unique characteristics, and there is a rich variety of walnut yubeshi.   

During the Golden Week of 2025, I went to the Kashiwa Ya (柏屋) in Fukushima Prefecture. And I found that the taste of Kurimi Yubeshi in there was really awesome. So I recommend visiting the Japanese traditional sweet shop. You can find other Japanese traditional confectioneries there. 

Here is my voice about the taste of Kurumi yubeshi I bought in Kashiwa Ya. The sweet and salty taste and chewy texture were very good. The walnuts inside are a nice accent, so I don't think you'll get tired of eating them, no matter how much you eat. Also, since no meat or fish is used in the ingredients, I think vegans and vegetarians will also enjoy them.

-Bumpei Nagaya