Yamaguchi Uiro (山口ういろう)

If your idea of uiro comes from Nagoya, Yamaguchi’s version may feel like a different sweet. A fresh slice bends and trembles slightly, then gives way with a smooth, springy bite. Sweet bean paste is mixed into the batter, so the gentle sweetness runs through every piece rather than sitting in a filling. The main reason is warabi starch, traditionally extracted from bracken rhizomes, although each maker’s flour blend and steaming method also matter. This guide explains how Yamaguchi uiro differs from other regional styles, how to store it and what to look for when buying it fresh. TOCWhat Is Yamaguchi Uiro? Yamaguchi uiro (山口ういろう) is a steamed Japanese confection from Yamaguchi City, typically made with sweet bean paste, sugar and warabi starch. Unlike the denser rice-flour uiro associated with Nagoya, it is softer, smoother and more elastic. Recipes differ by maker, however, and some products also contain wheat flour or other starches. 蕨Yamaguchi Uiro at a Glance Japanese name山口ういろう, often written 外郎 and read uirō HomeYamaguchi City and nearby areas of Yamaguchi Prefecture Food typeSteamed wagashi (Japanese confection) Defining ingredientWarabi starch, from bracken rhizomes Other ...