Tag - tsubaki

Sakura Mochi

Kimika Soko TakechiLarry Sokyo Tiscorniateatimes@chanoyu.com INGREDIENTS cooked mochi rice azuki koshian (smooth bean paste) salted cherry leaves kanten (agar agar) 1/4 stick water 500cc (2c) sugar 100gm (3.5oz) PREPARATION Wash the kanten and tear it into small pieces. Soak in cold water until it softens a bit. Cook the kanten and water over low heat until it is dissolved and then add the sugar....