Uiro is a traditional Japanese steamed cake made of rice flour and sugar mixed in water, poured into a mold, and steamed.

Its origin is not quite clear, but there are a few theories. One of them is that Uiro was originally the name of a throat medicine. Since the medicine left a bitter aftertaste, a custom of eating sweets after using it emerged.

Uiro is soft, chewy and subtly sweet. It does have a nice aftertaste.

Uiro from Yamaguchi prefecture uses fiddlehead blackened flour instead of rice flour, which adds superior texture to the Uiro.

Another theory is that the current version of the Uiro recipe was first introduced in the Muromachi period (1336-1573) by a man who lived in Yamaguchi prefecture. However, the details of this story remain unclear and difficult to confirm. The final and oldest theory suggests that confectionery shops named Fukuda-ya may have introduced Uiro in the city of Yamaguchi. Famous poet Chuya Nakahara (1907-1937) is known to have loved and often eaten Uiro. Unfortunately, Fukuda-ya lost its successor in World War II, and business eventually shut down. This story seemed headed for a sad ending, but in the aftermath of this tragedy, former confectioners and customers both opened Fukuda-ya inspired shops, and the recipe of Fukuda’s Uiro has survived and thrived to this day. 

Uiro’s sweetness and chewiness go with many kinds of drinks, but they are best served with green tea!