This recipe is translated from Cookpad Japan. See original: 
よもぎの下処理☆簡単ペースト♪
よもぎの下処理☆簡単ペースト♪ 
Yomogi Paste Preparation: Easy Paste
奈央ぽん @cook_40043423
By making yomogi into a paste and freezing it, you can easily use it for mochi or bread, etc. (^_^)/
The origin of this recipe: I often get asked about it, so I wrote it down as a memo♪
Yomogi Paste Preparation: Easy Paste
By making yomogi into a paste and freezing it, you can easily use it for mochi or bread, etc. (^_^)/
The origin of this recipe: I often get asked about it, so I wrote it down as a memo♪
Cooking Instructions
- 1
Remove debris and any hard, red stems from the picked yomogi. Place in a bowl of water and wash by gently rubbing 3-4 times.
- 2
Once the water is clean, drain the yomogi in a colander. Add salt to a deep pot and fill halfway with water. Bring to a boil and add the yomogi.
- 3
Stir and bring back to a boil, then add baking soda (it will bubble, so lower the heat slightly). Boil for 1 minute, then cool in water and drain in a colander.
- 4
Place the colander in a bowl of water for about 1 hour to set the color. Squeeze out excess water and process into a paste using a food processor. Wrap about 20g portions in plastic wrap and freeze.
- 5
I used some that I froze last spring this year, and it was fine (^_^; It lasts for a year♪
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![A picture of [Farmer's Recipe] Garlic Paste.](https://img-global.cpcdn.com/recipes/1576586/240x320cq80/photo.jpg)
[Farmer's Recipe] Garlic Paste [Farmer's Recipe] Garlic Paste
Make the paste and freeze it. This way, you can quickly make bagna cauda or garlic mayonnaise. It can be stored in the freezer.Origin of this recipeI make the paste to use for bagna cauda or mix it with mayonnaise to make garlic mayonnaise. I make this paste when I have a large amount of fresh garlic.
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