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 Wash the kanten well in cold water and remove any black/brown specks. Soak in...
Glenn A. Sorei Pereira GAPereira@aol.com Named by Hounsai Daisosho みどりの星 midori no hoshi (green stars),this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu, Hawaii on July 19, 2010. INGREDIENTS Powered kanten 12gWater 600 cc (2.4c)Granulated sugar 700g (25oz)Light corn syrup 80g (3oz)Limoncello...
Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kanten (agar agar) 3.5gm or 1/2 stickwater 225cc (0.9c.)sugar 75gm (2.64oz)mizuame or light corn syrup 1.5 tspyellow food color (approx 1 small drop) PREPARATION Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of...
