This is the Kansendō Yubeshi Sesame (¥120), a Tōhoku to northern Kantō style of yubeshi. This regional variant is traditionally square in shape and typically made using glutinous rice flour, sugar, and either soy sauce or black miso, with flavours most commonly derived from walnuts or sesame.
This particular yubeshi measured approximately 5 x 5 x 2 cm. Its external edible rice paper wrapping provided a smooth, dry surface, and gave it a shiny, silvery appearance reminiscent of a polished stone.
The yubeshi had a dense texture akin to yōkan, though with a slight bounce similar to mochi. It bit through cleanly, releasing a bold black sesame flavour upfront. Hidden walnut pieces added a satisfying crunch and an additional layer of nutty depth. The sweetness was subtle and well-balanced by the mild savoury undertones of soy sauce, making for a harmonious flavour profile, and one we would purchase again.
This Kansendō Yubeshi Sesame was one serving. It was produced in Japan and purchased in Sendai, Japan in 2024.