Yaseuma (Flat Wheat Ribbons with Kinako)

Mix 500g wheat flour and 13g salt evenly in a large bowl.

Do not add all 250ml dough water at once; begin with 200ml, then add the remainder gradually according to the dough's condition.

Once the dough gathers, knead on the work surface for 10 minutes until smooth and no longer sticky.

Shape into a ball, wrap in a clean damp cloth, and rest at room temperature for 1 hour.

Roll the rested dough into a thick rope and pinch off about 30 to 40 thumb-size pieces.

Roll each under the palm into a 6cm baton, place under the damp cloth, and rest for another 20 minutes.

Hold one baton with both hands and press the center with the fingers, slowly stretching it into a thin flat ribbon about 20cm to 25cm long and 2cm wide. Keep the center thinnest and the ends slightly thicker, and boil it before it dries.

Bring plenty of water to a boil in a large pot and add 6 to 8 stretched ribbons at a time, stirring so they do not stick.

After they float, boil for 3 to 4 minutes more and cut the thickest end to confirm no dry flour remains.

Mix 80g kinako and 80g sugar evenly on a wide tray.

Lift out the cooked yaseuma, drain for 30 seconds, and while warm roll both sides generously in the kinako sugar.

Divide the finished yaseuma among plates before the ribbons stick together, sprinkle over the remaining kinako sugar, and serve warm. Refrigerate leftovers within 2 hours, briefly reheat, and coat with fresh kinako before eating.