Tag - koshi an

mizubotan

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...

hanami dango

Hanamidango

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com The name of this sweet means "flower viewing dumplings" eaten during the cherry blossom season. The brown represents the tree trunk and branches, the green the leaves and the pink the blossoms. Make 3 batches of konashi (one with pink colored bean paste, one with azuki (adzuki) bean paste...

Koshian: Sweet, Smooth Bean Paste

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...