[Suama]
One of my favorite Japanese sweets since childhood has been “suama.” It is a simple rice cake with no filling—moderately sweet, soft, and gentle in flavor. I only learned as an adult that it is a type of wagashi (traditional Japanese confection) from the Kanto region. Its soft, squishy texture is somehow comforting, making it a heartwarming treat.
Suama is said to have originated in Kiba, Tokyo, during the Edo period. It comes in shapes resembling kamaboko (fish cake) or small oval loaves, and its pink and white coloring is considered auspicious, often enjoyed on celebratory occasions. Sometimes, it is written with auspicious kanji characters like 寿甘 (longevity-sweet) or 素甘 (pure-sweet). The oval-shaped version is also called tsurunoko, meaning “crane’s egg.”
A sweet similar to suama is uiro, another traditional Japanese confection made from rice flour. The suama I am familiar with is shaped like kamaboko and is surprisingly easy to make at home.
There are even microwave-friendly recipes. Some versions have pink on the outside and white inside, or are entirely pink. You can also shape them into plump, egg-like forms without using a sushi mat (sushimaki), a cute and simple variation.
Interestingly, suama is made from joshinko (rice flour made from non-glutinous rice), while uiro may be made from various types of flour, such as rice flour, bracken starch, or wheat flour. Uiro has a long history, dating back to the Muromachi period (1336–1573), and may be one of the early examples of Japan’s enduring love for mochi-like textures.
Ingredients (for 12 slices):
150 g joshinko
150 g sugar
Red dye (not necessary), a pinch of salt
150-180ml boiling water
Potato starch (for finishing), as needed
Directions:
1. Add a pinch of salt to joshinko and mix well with boiling water.
2. Steam the dough for 20 minutes over high heat in a steamer lined with a wet sheet of sarashi, then remove from the heat and knead while adding sugar in 2 or 3 batches.
3. When the mixture becomes smooth, steam again over high heat for 5 minutes.
4. Remove the dough from the steamer onto a plate lined with potato starch, and shape the dough with a sushimaki to complete it.
Seiryugama's Sencha Cup
https://shokunin.com/en/seiryu/sencha.html
Azmaya's Kyusu
https://www.shokunin.com/en/azmaya/kyusu.html
Yamaichi's Chinese Seiro
https://www.shokunin.com/en/yamaichi/seiro.html
Kiya's Unbleached Cotton Cloth
https://www.shokunin.com/en/kiya/mizarashi.html
Kiya's Steamer Cloth
https://www.shokunin.com/en/kiya/fukashi.html
Kiya's Sushimaki
https://www.shokunin.com/en/kiya/sushimaki.html
References
https://ja.wikipedia.org/wiki/すあま
https://ja.wikipedia.org/wiki/ういろう_(菓子)
https://www.hokkaido-gas.co.jp/support/recipe/526
