It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce.

A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest.

The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized.

The longer the product is stored, the harder the texture will become.

Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.