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 Wash the kanten well in cold water and remove any black/brown specks. Soak in...