Kimika Soko Takechi
Larry Sokyo Tiscornia
Kinton (piled bean paste strands)
Kinton, one of the more popular Chanoyu sweets, can be made with either dark
or white koshian (smooth bean paste). White bean paste can be colored, and
flavored, to create many varieties of seasonal flowers such as a chrysanthemum
(pictured). Using a center of a different variety of bean paste from the outside
makes for a more interesting finished taste.
Make small balls of an (bean paste) approx. 15gm (1/2oz) for the center. Press
the prepared koshian (smooth bean paste) through a sieve forming strands.
(Coarser or finer mesh will create different finished effects.)
Use damp pointed bamboo chopsticks to gather a small pile of strands. Place a
small ball of An on top of the gathered strands.
Continue to place strands around the an ball, pressing lightly so they stick
together, until desired shape is created. A small amount of yellow an placed in the
center will give the feeling of a chrysanthemum. A good size finished sweet is about
40gm to 50gm (approx. 1 1/2oz).
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