Koshi

・250 g (8.75 oz / 1.5 cup) ''azuki'' beans • ・about 250 g (8.75 oz / 1.5 cup) sanding sugar • ・a dash of salt • ※1cup=235cc(USA)

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 •

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 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) • ＋ Powder coffee & Food coloring

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

White kidney beans • Granulated sugar (60% of the weight of bean paste)

Grated Yamaimo =10g Yamaimo(Japanese yam) Powder+30ml Water • Sugar • Jouyo-ko (fine rice flour) • Koshi-aｎ (Red beam jam) • Jouyo-ko (fine rice flour) for dusting • ＋Food coloring (Red)

Azuki beans • Sugar

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

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

Grated Yamaimo （Yam) • Sugar • Jouyo-ko (fine rice flour) • Koshi-aｎ (Red beam jam) • ＋Food colorings (Blue & Red)

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

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

Koshi-an (Red bean jam) • Nerikiri-dough • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" • Food colorings

Koshi-an (red bean jam) • Nerikiri-dough • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" • Food colorings

★Bread (strong) flour • ★Cake flour • ★Sugar • ★Salt (added separately from yeast) • ★Egg • ★Butter • Dry yeast • Milk • Egg for glazing • Koshi-an (Store-bought or • ◎Chocolate bar • ◎Butter •

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

Koshi-an (red bean jam) • Nerikiri-dough • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" • Food colorings (purple and yellow)

1.4 cups Sticky Rice, 0.4 cup White Rice, 0.2 cup Black Rice • Koshi-an (store-bought) • Raw cane sugar • Salt

Dried azuki beans • Sugar • Salt • Baking soda

Dried azuki beans • Sugar • Salt

Rice (cold rice is okay) • Anko (koshi-an or tsubu-an) • White sesame seeds

Bread (strong) flour • Sugar • Salt • Unsalted butter • Egg (whole) • Water • Instant dry yeast • Koshi-an (smooth sweet bean paste) • Salt-cured cherry blossoms • Egg (glaze)

× 4 grams Shiro-an • Koshi-an • Powdered kanten • Water • Matcha • Instant coffee • Cinnamon • Strawberry powder • Sugar (or caster sugar)

★ Cake flour • ★ Shiratamako • ★ Sugar • Water • Red food coloring • Koshi-an • Salt-preserved cherry leaves • Vegetable oil