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  • 2019-02-02 5:23 PM | Carmen Johnson (Administrator)

    Kimika Soko Takechi
    Larry Sokyo Tiscornia


    • koshian (sweet smooth bean paste) 300gm (10.6oz)
    • flour 30gm (approx. 3T)
    • mochiko (sweet rice flour) 3gm (approx. 1tsp)
    • granulated sugar 15gm (approx. 1/2oz)
    • mitsu (sugar water syrup)
    • shiro-an (sweet white bean paste) 200gm (7oz)
    • green & yellow coloring


    • mitsu is sugar water syrup that can be made in advance and kept in the refrigerator. To make mitsu , dissolve equal parts of sugar and water in a saucepan over low heat. When the sugar is melted transfer to a glass container and let it cool.
    • For the konashi , knead the flour and mochiko into the koshian until it is completely incorporated.
    • Place the mixture in a cloth lined steamer and steam over medium/high heat for approximately 15 minutes or until all of the raw flour taste is gone.
    • Remove the cloth, and bean paste, from the steamer and knead further using clean damp cotton towels. As you knead the bean paste, slowly incorporate the sugar. If the bean paste gets too sticky it can be kneaded using plastic film like Saran Wrap.) Once the sugar has been completely incorporated, and the bean paste has cooled slightly, the mitsu can be added. Continuing to use a damp towel knead in a small amount of the mitsu (approx. 1 to 2tsp). Coat the outside of the konashi with some mitsu and place in a glass bowl to cool completely for several hours. The bowl can be covered with plastic wrap after it cools to prevent it from drying out. When ready to use, knead further using a little mitsu on your hands to prevent sticking.
    • NOTE: If coloring or flavoring is To be used it can be kneaded in after the mitsu .
    • To make aoume , green plum shaped sweets, prepare green konashi using green and yellow color.
    • Wrap about 25gm (.88oz) green konashi around a 15gm (.5oz) ball of white an (sweet bean paste). Using a small piece of wood with sharp edges (like a kamaboko fish-cake board), press the pointed edge into the end of the konashi. Rotate the sharp edge of the board to opposite side creating an indented line.
  • 2019-02-02 5:06 PM | Carmen Johnson (Administrator)

    Kimika Soko Takechi
    Larry Sokyo Tiscornia


    • kanten (agar agar) 3.5gm or 1/2 stick
    • water 225cc (0.9c.)
    • sugar 75gm (2.64oz)
    • mizuame or light corn syrup 1.5 tsp
    • yellow food color (approx 1 small drop)


    • Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of hours. Squeeze the excess water from the kanten and tear into small pieces. Place the kanten and water in a heavy bottom pan and cook over low heat until the kanten is dissolved stirring now and again. Be careful that the mixture doesn't boil too high as it will become too thick.
    • Add the sugar and mizuame, or light corn syrup, after the kanten is completely dissolved. Continue to cook until the sugar is completely dissolved. (Be careful that you do not cook too long or the kanten will become too hard.) Turn off the heat and mix in a small amount of yellow food color, to achieve a golden color. Stir in well.
    • Pour through a fine mesh strainer into a nagashikan, lined mold, that is approximately 7" X 7" and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. Once cool unmold and cut into approximately 1/8" squares. (note - Any container of the same approximate size can be substituted for the nagashikan.)
    • Make small balls of an (bean paste) approx. 15gm (1/2oz) for the center.
    • Press the prepared an 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 good size finished sweet is about 40gm to 45gm (approx. 1 1/2oz).
    • Using pointed chopsticks place some of the kanten jewels around the top of the sweet.
  • 2019-02-02 3:54 PM | Carmen Johnson (Administrator)

    Koshian (Sweet, Smooth Bean Paste)

    Kimika Soko Takechi
    Larry Sokyo Tiscornia


    • Baby lima beans or azuki (adzuki) beans 454 gm (1 lb)
    • White granulated sugar 250 gm (8.8 oz)


    • Check the beans carefully and discard any that are off color or broken.
    • Remove any small rocks.
    • Rinse the beans in cold water several times and then soak overnight in plenty of cold water to soften.
    • Discard soaking water, rinse and cover beans with fresh cold water.
    • Bring the beans and water to the boil and skim off any foam that forms on the surface.
    Skim off any foam that forms on the surface
    • Discard the hot water once it comes to the boil and once again cover with cold water and bring to the boil, continuing to remove any foam that forms. Repeat this process 3 or 4 times.
    • Cover the beans with plenty of fresh cold water and boil until cooked well, usually about 1 to 1 1/2 hours.
    • Remove the pot from the stove and press the cooked beans through a very fine strainer into a clean bowl. NOTE: The strainer can be placed into the bean water, that empties into the bowl, to make separating the skins easier.
    Press the cooked beans through a very fine strainer into a clean bowl
    • Discard the skins from the strainer and wash the strainer.
    • Strain the pureed beans and water several times to make it very smooth. Discard any bean residue that remains in the strainer.
    Pour the pureed beans and liquid into a thin cotton bag
    • Pour the pureed beans and liquid into a thin cotton bag.
    Pour the pureed beans and liquid into a thin cotton bag
    • Wring the bag to remove excess liquid. Be careful not to remove too much liquid from the beans. Usually an indentation made by pressing a finger into the beans will hold its shape. If it crumbles, too much water has been removed.
    • Remove the beans from the bag.
    • Place in a heavy pot (enameled cast iron is ideal). Add the sugar and cook over medium heat, mixing constantly with a wooden spoon, until all of the sugar is dissolved.
      The temperature of the beans and sugar should be brought to the point that the mixture begins to bubble or boil. Once it reaches this temperature the heat can be turned down but continue to stir until the proper consistency has been obtained. A back and forth mixing is preferred to circular mixing. The finished bean paste will have a more shinny appearance if done this way.

    NOTE: If too much water was removed initially, more hot water can be added while cooking the beans and sugar. If too little water was removed it will be necessary to cook the beans and sugar much longer to remove the excess water. It is important to stir continuously to avoid burning.

    • When ready, place the prepared bean paste on a glass or ceramic plate to cool.

      If coloring or flavoring is to be added it is easy to do while the bean paste is still in the cooking pot with the heat turned off. Remove a little of the bean paste from the pot and add the color to it. Place the colored bean paste back into the pot, a little at a time, and mix it until the color is evenly distributed.

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