Rob,
You seem to be getting a little ahead of yourself.
One step at a time.
Yomogi is new to me and I have been active in the macrobiotic community fo 34 years.
Mugwort, I have known about for more than 25 years, having had it in mochi and smelled it burning (smells just like pot when it is burning for
moxibustion)!
But now I have learned that
Artemisia princeps, Japanese mugwort is often used in moxibustion, soups, rice and
kusa mochi, a type of Japanese confectionery!
But if you are going to make
daifuku, see if you can do it with unrefined and organic ingredients.
Thank you, very much.
Bruce Paine