Koshian

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 •

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)

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

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

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

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

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)"

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

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 colorings

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)

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

Koshian （Smooth sweet bean paste ） • 〈Dough〉 • egg • Suger • Honey • ★ 1 teaspoon Baking soda • ★ 2 tablespoon Water • Cake flour • salad oil • 〈Gyuhi（soft mochi）〉 • Shiratamako（Glutinous rice flour） • Water •

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

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

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)

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

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

Shiratamako • Tofu • approx. 300 grams Koshi-an or tsubu-an

heaping tablespoons Mochi rice flour (or shiratamako) • the same amount as the rice flour Silken tofu • balls Koshi-an (smooth sweet red bean paste)

Koshi-an • Water • Kanten • Canned mango (or yellow peach)