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Yomogi is a Japanese herb that grows in the wild almost everywhere in Japan. A member of chrysanthemum family, it has jagged-edge leaves and with a white fuzzy underside on them. It blooms with small, tan-coloured flowers.
It's lightly parboiled first before use to remove some of the harshness from its taste.
Yomogi is used in rice cakes such as kusamochi and hishimochi, and for tempura.
Substitutes
For 30g fresh yomogi leaves substitute 10g dried leaves
History
Native to Japan.
Also called:  Japanese Mugwort
Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Herbed Vinegars, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi
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