#sokoto state.

I thinly sliced frozen Kinako soy flour an paste, and it was pleasantly chilled and delicious when I tried it. You can store this in the freezer, so you can quickly and easily slice it up whenever you want to eat. You can also use Azuki bean paste. The Azuki bean paste has a richer texture, and adds aroma to the an paste.Even if the Kinako soy flour paste freezes completely, you can still cut with a knife. I think that eating these while they are still pleasantly frozen during the summer months is even more delicious. If it thaws, stick them back in the freezer sliced. Of course, it will not melt at room temperature. Recipe by miyuki12

Sugar recipes to add to your own recipes. The possibilities of the different flavours are endless so be experimental and creative. Leave all to infused for at least 2 weeks before using.

Japanese plum syrup makes a great drink for summer!! Ume (plums) is known to be good for health and beauty in Japan. When you feel exhausted from summer heat, try this! My daughters also enjoy over shaved ice!!

This is a remix of the "Giant Cinnamon Twists" by pattij424. Makes about 12 Cinnamon Buns.

There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.

cooking is fun

The kids wanted bubble tea, but I wasn't comfortable ordering delivery. So, let's make it ourselves! It's very simple and a great parent-child activity. Let the kids roll the pearls!

LOVE IT!!! I make & use this all the time - it couldn't get more natural, leaves your skin super soft & moisturized and costs next to nothing to make. I've seen the same exact mixture sold in specialty stores costing a whole lotta $$.

My experimental bread bars with a win of two picky people in house

1. Soak the beans thoroughly in water.2. Use steaming.3. Add sugar once the beans are soft enough.These are the three key points!The origin of this recipe: I've been cooking this way ever since my mother taught me.