Mizubotan – water peony
Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (kudzu) 1 part / 50gm (1.75oz) sugar 2 parts / 100gm (3.5oz) water 4 parts / 200cc (0.8c.) pink koshian (smooth bean paste) approx. 20gm (3/4oz) per sweet PREPARATION Prepare approximately 20gm (3/4oz) pink koshian balls that will be the center of the sweet. Dissolve the kuzu in the water until all of...