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Kuzuyaki (Grilled Kudzu)*

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Konashi*

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Minazuki*

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Ukishima (Floating Island)*

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Uchimono (Pressed Sweets)*

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Sakura Mochi*

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Sasamaki (Bamboo Leaf Wrapped Sweets)*

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Tamasudare (Jeweled Reed Blinds)

Tamasudare (Jeweled Reed Blinds)

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

  • kanten (agar agar) 14gm (0.5oz) or 2 sticks
  • water 900cc (3.6c.)
  • sugar 300gm (10.5oz)
  • mizuame (or light corn syrup) 2T
  • koshian (sweet smooth bean paste) approx. 30gm (1oz) per sweet
  • yellow food color – approx. 2 drops
  • umeshu (plum wine) 1T

PREPARATION

  1. 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.
  2. Add the sugar and mizuame, or corn syrup. Continue to cook until the sugar is completely dissolved.
  3. Strain through a fine strainer and return to the pot and cook a little longer. (Be careful that you do not cook too long or the kanten will become too hard.)
  4. Turn off the heat and stir in umeshu and a small amount of yellow food color to achieve a golden color. Stir well.
  5. Pour into a parchment-lined nagashikan mold, that is approximately 6″ X 7″ X 2″ (1000cc [4c.]) and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. (Note: Any similar size glass or plastic container may be used.)
  6. Form the bean paste into tawara (bale) shapes.
  7. Using a serrated tofu knife, cut the kanten into long, thin strips. The strips should be long enough to wrap completely around the formed bean paste. Carefully wrap the kanten around the bean paste. The sweets can be chilled before serving. Place on a towel to blot any excess moisture before serving

NOTE: Any non acidic flavoring can also be added when adding the color. Acid will cause the kanten not to gel properly.

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Mizubotan (Water Peony)*

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Karukan*

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Hatsukari (First Geese)*

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Hanami Dango*

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Midori no Hoshi (Green Stars)

Midori no Hoshi (Green Stars)

Named「みどりの星」Midori no Hoshi (Green Stars) by Hounsai Daisosho, this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu on July 19, 2010.

Glenn A. Sorei Pereira
GAPereira@aol.com

INGREDIENTS

  • Powered kanten 12g
  • Water 600 cc (2.4c)
  • Granulated sugar 700g (25oz)
  • Light corn syrup 80g (3oz)
  • Limoncello 4Tbs
  • Blue food coloring 3 drops
  • Nagashikan (lined mold) 5 ½” x 6″
  • Kinpaku (gold leaf) a few sprinkles on each sweet

PREPARATION

  1. Place kanten and water in a heavy bottom pan and cook over low/medium heat until it reaches a light boil. It is important to stir continuously.
  2. Add sugar and stir until dissolved and once again bring to a light boil. Add corn syrup and continue to stir. Once again bring to a light boil. Turn off heat and add limoncello and coloring.
  3. Ladle hot mixture into nagashikan that has been rinsed in cold water. Bubbles or residue that form on top can be removed by running a piece of Japanese washi paper over the top. Let cool at room temperature until solid.
  4. Remove from nagashikan and cut length into thirds. Cut each third into fifths with serrated tofu knife. Refrigerate to chill and sprinkle with kinpaku before serving.
  5. Makes 15 sweets.
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Hanabira Mochi*

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Aoume Konashi (Green Plum)

Aoume Konashi (Green Plum)

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

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

PREPARATION

  1. 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.
  2. For the konashi, knead the flour and mochiko into the koshian until it is completely incorporated.
  3. 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.
  4. 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). (NOTE: If coloring or flavoring is to be used it can be kneaded in after the mitsu.)
  5. 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.
  6. To make Aoume: Prepare green konashi using green and yellow color.
  7. 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.

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Ajisai Kinton (Hydrangea Kinton)*

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Koshian (Smooth Bean Paste)

Koshian (Smooth Bean Paste)

Koshi An

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

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

PREPARATION

  • 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.
  • 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.

  • 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.
  • 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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Recipes

Tsubuan (Chunky Bean Paste)

Tsubuan (Chunky Bean Paste)

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

  • azuki (adzuki) beans 200gm (0.4lb)
  • sugar 200gm (0.4lb)
    either white or 1/2 white & 1/2 dark brown
  • light corn syrup

PREPARATION

  1. Check the beans and discard any small rocks or those that are broken or off-color. Rinse the beans in cold water several times and soak overnight in plenty of cold water. To cook – drain the beans and rinse again in fresh water. Drain, transfer to a heavy bottom pot and cover with fresh cold water. Bring to a boil and skim off any foam that forms. Boil until cooked (1 to 2-hours depending on the beans)
  2. Drain the water from the beans and add the sugar. Cook until the sugar is dissolved. Turn off the heat and let sit for approx. 8 hours.
  3. Heat the beans, stir with a wooden spoon and cook until the beans thicken and there is no more liquid left. Add a small amount (approx. 5% of bean total) of light corn syrup and cook until it is thick. Turn off the heat and continue to stir. Remove to a dish and cover with a damp towel until cool.

OPTIONAL: You can add about 1/3 koshian (smooth bean paste) to 2/3 tsubuan for a different finished texture. Add the koshian during the final cooking before adding the corn syrup.

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