Anko

piece(55g) Sliced mochi • anko • hot water

strawberries • sweetened red bean (7.4 oz) or anko (sweet red bean paste) • mochiko • water • sugar • potato starch (or cornstarch) for surface

eggs • sugar • honey • Mirin (1 tbsp Sake/white wine + 1 tsp sugar) • baking soda • water (A) • all-purpose flour • water (B) • Anko adjust for your taste • oil to grease

Shiratama-ko (sweet rice flour) • White sugar • Water • Anko(sweet bean paste) • Strawberry • Proper amont of Cornstarch

size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ • ■ Caramel Jelly • ・4g (2 tsp.) agar • ・20g (1.7 Tbsp.) granulated sugar • ・120g / 120ml (1/2 cup) water • ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel) • ・2 Tbsp. water (for caramel) • ・3 Tbsp. water (for caramel) • ■ MIZU YOKAN (azuki bean Jelly) • ・265 g / 265 ml (1 cup and 2 Tbsp) water • ・230 g (8.1 oz) ''KOSHI-AN'' • (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste) •

Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1'' • ■Matcha Sponge Cake（35×24ｃｍ / 13.8 × 9.4 in） • ・ 4 eggs (LL size) • ・ 85g (3 oz, 2/5 cup) granulated sugar • ・ 12g (2.5 Tbsp) matcha powder • ・ 15g (1.3 Tbsp) granulated sugar (for matcha) • ・ 3 Tbsp hot water • ・ 50g (1/5 cup) milk • ・ 70g (3/5 cup) cake flour • ■ ''KOSHI-AN'' paste • ・ 200g (7 oz, 1.5 cup) KOSHI-AN • ・ 2 Tbsp milk •

Glutinous rice flour(Sweet rice flour, Refined rice flour) Normal "rice flour" is too rubbery to make dumpling • Water • Appropriate quantity of sweet red bean paste • Appropriate quantity  of coconut milk

Powder Agar • Water (80ml & 100ml) • Koshian or Tsubuan(Red bean jam) • gYogurt (incase of using a sugarless type, please add the amount of sugar to your liking) • Fruit jam or Vegetable jam (creamy & bright color one)

Agar ager • Water for Mizu Yōkan • Koshian (bean jam) • Kuro mitsu (brown sugar syrup) • Shiratama ko (glutinous rice flour) • Matcha • Water for Shiratama

Powder Agar (1g & 1g & 2g) • Water (80ml & 100ml) • Koshian (Red bean jam) • Milk • Sugar (15g & 30g) • Granulated Sugar

Grated Yamaimo （Yam) • Sugar • Jouyo-ko (fine non-glutinous rice flour) • Koshi-aｎ (red beam jam) • Crushed black sesame seeds

Grated Yamaimo （Yam) • Sugar • gJouyo-ko (fine rice flour) • Koshi-aｎ (Red beam jam) • ＋ Powder coffee & Food coloring

Grated Yamaimo （Yam) • Sugar • gJouyo-ko (fine non-glutinous rice flour) • Koshi-aｎ (Red beam jam) • ＋ Food colorings

Grated Yamaimo （Yam) • Sugar • gJouyo-ko (fine rice flour) • Koshi-aｎ (Red beam jam) • Matcha • ＋food coloring

Grated Yamaimo （Yam) • Sugar • gJouyo-ko (fine rice flour) • Koshi-aｎ (Red beam jam) • ＋ Food coloring

Agar ager • Water • Koshian (bean jam) • Granulated Sugar • Fresh cream (fat content≒35%)

Agar ager • Water • Koshian (bean jam) • Granulated Sugar • Nerikiri dough • ＋Food colorings • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

Shiratamako • Sugar • Water • Katakuriko • Anko

Raw gluten (namafu) • → Homemade namafu • Dried fu • Anko • Matcha ice cream • Whipped cream • Brown sugar syrup • Kinako

Strong bread flour • Kinako • Sugar • Skim milk powder • Salt • Dry yeast • Water • Egg • Butter • Cooked kuromame\ • ★ Chestnuts • Anko •

Shiratamako • Water • Anko • Sweet potato • Katakuriko

Rice flour • Matcha (or aojiru) • Salt • Raw cane sugar • Baking powder • Milk (or water) • Anko

Anko • Heavy cream • Shiro-an • Matcha • Shiratamako • Sugar • Water

Anko (koshi-an or tsubu-an) • Water • Black sugar • Salt • Mochi

Shiratamako • Water • Dried yomogi powder • Anko (tsubu-an)

Domyojiko • Water • Sugar • Salt • Red food coloring • Anko • Salted sakura leaves

For the outer dough: All purpose flour • Butter • Sugar • Water • For the inner dough: Cake flour • Matcha • Butter • Anko