Millet Jelly

Millet Jelly

　　A famous snack in Fugu. The millet is cleaned, soaked in cold water for ten to twenty minutes, then drained and ground with water into a millet paste. The paste is simmered in a pot while constantly stirred, and wormwood seed powder is added when it’s almost done. The cooked millet paste is spread into thin pancakes on sorghum mats, left to cool, and then another layer is spread on top. This process of spreading and cooling is repeated until the jelly is formed. When ready to eat, it is cut into thin strips and seasoned with sesame, mustard, chili oil, sesame oil, vinegar, and other condiments. It tastes especially good when served cold.