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Tsubu-an recipe

January 10th, 2006 (03:36 am)

current mood: sleepy

WIP - steps towards making tsubu-an and koshi-an for use in making J sweets.
Recipes from:


You'll need to refer to the original recipes for photos of the checkpoints!

Making tsubu-an:

Start 9:00!

200 g azuki
250 g sugar

1 - measure 200g of beans.
2 - add water
3 - cover beans with water
4 - pot filled with water and beans. ~1.5 L of water added.
5 - turn heat on
6 - Heat should be about this strong (you can see?? - High heat) At this stage, it's okay to gently simmer the beans.

Around 9:15
7 - The beans have started absorbing the water
8 - At this stage, the beans are still a bit hard

Around 9:30
9 - After 30 minutes, the beans will be like this.
10 - At this stage, drain the hot water (to get rid of bitterness)
11 - Drain beans in a strainer. (Do not touch)
12 - In a pot, add beans and 1 L of water
13 - Bring to a boil on high heat

Around 9:40
14 - Some of the beans start to split
15 - Drop to low heat and let beans simmer (shouldn't bubble)
16 - 20-30 mins later, the water colour should start to change

Around 10:00
17 - Most of the beans should have split
18 - Look at the beans carefully at this point
19 - There should be some beans that haven't split yet. Continue simmering for 30-40 minutes to get them to split as well.

Around 10:50
20 - At this point, the beans should be so soft that it's difficult to scoop them up. Try eating about this many (about a dozen) beans at this stage and taste them. Make sure there aren't any undercooked beans.

21 - If there are no more undercooked beans, slowly add cold water to the pot to cool things down. Don't add lots of water at once.
22 - Once the hot water has been completely replaced with cold, continue to let cool until the water becomes clear. With this, the split beans' skin will shrink and the beans will be able to be picked up easily.
23 - Put beans in a strainer
24 - Let beans drain on their own
25 - Measure 250 g of sugar (makes a comment about pros having other methods to use, but we'll stick to the basics)
26 - Place drained beans in the pot
27 - Add sugar
28 - Pot with beans and sugar
29 - Mix beans with sugar (by shaking pot)
30 - The beans will become like this

Around 11:05
31 - Shake pot to mix beans and sugar over medium heat for 10 mins
32 - Water will come out from the beans
33 - Boil gently over medium heat. Don't worry, the beans will not burn.
34 - Occasionally push beans from the front of the pot to the back
35 - The heat should be around this level. Continue cooking on medium heat for about 10 mins
36 - To mix...
37 - Do this. Push, don't mix.
38 - Once the water is gone, in order to make tsubu-an, you need to crush the beans
39 - Crush them...

Around 11:20
40 - See, it's becoming tsubu-an
41 - Finally, to bring down the heat, divide the an-ko into numerous pieces to cool.
42 - If you do it this way, things will cool much faster, right?
43 - After things have cooled some
44 - The moisture will continue to leave the an-ko, so once cooled, wrap the an-ko in plastic wrap to prevent it from drying out
45 - This will keep in the fridge for one week.

* For 200g of beans, you should use around 250-300g of sugar. Sugar should be adjusted to your own personal taste.
* With this amount, you should be able to make around 550-600g of an-ko
* This an-ko will not last long, so please use it quickly for best flavour
* This recipe was presented for standard household kitchens, using standard kitchen items. Pros will have their own ingredients and items available to bring things to a higher level.


Posted by: wombat1138 (wombat1138)
Posted at: January 10th, 2006 12:25 pm (UTC)

...you know, I think I ended up accidentally making something very similar to this last week, or at least some extremely festive form of New Year's glue. (Note to self-- next time, don't space out after adding the mochi to the simmering sweetened beans.) Still haven't actually figured out what to do with it yet, though sorbet seems a likely contender.

Posted by: Shadow (kagedreams)
Posted at: January 10th, 2006 11:16 pm (UTC)

......Oh... my... O_O Depending on how things are in your area, I'd probably try one of the following desserts but they're all summery items:

Kakigouri (giant snow cone by any other name...)
shaved ice
green tea (matcha) drink mix / sweetened green tea syrup OR strawberry syrup
azuki (tsubu-an)
sweetened condensed milk

At the very least for this dessert, you'll need the shaved ice and a flavour syrup. Matcha drink mix is readily available at oriental food stores and is pre-sweetened (compared to matcha tea which is quite bitter...) simply make it a bit thicker than recommended for the drink. Azuki, mochi and sweetened condensed milk are extras that can be added or omitted per your taste. Also known as Uji, Uji kintoku... depending on what's on top.

There are some ice cream bars using mochi and azuki as well in Japan (ex. Yukimi Daifuku), so if you don't want to try thinning out what you'd made (did the mochi completely dissolve?!) you might want to try having some azuki with either vanilla or green tea ice cream.

Of course, if the weather where you are is really cold... ^^;

Posted by: Shadow (kagedreams)
Posted at: March 10th, 2006 06:59 am (UTC)

Koshi-an Recipe:
From: http://www.kanshundo.co.jp/museum/recipi02/01.htm

Azuki 200g
Sugar 250g
Strainer / Sieve for mashing beans through
Japanese washcloth(?)

Up to step 20 of the tsubu-an recipe is the same for this recipe as well.

1. Place a bowl beneath the strainer, add the boiled beans to the strainer and crush the beans with a paddle (or back of a spoon will do too). At this time, add small amounts of water a little at a time from above while crushing the beans. As you do this, the crushed bean and water will collect in the bowl below.

2. (no #2?)

3. As you continue crushing the beans while adding water, more of the bean meat comes out

4. As the liquid collects in the bottom bowl, transfer it to a larger bowl.

5. As you can see, the an will collect in the bowl so be sure to transfer all of it.

6. Repeat as in #1 crushing the beans while adding water.

7. The bean skins have been emptied. The skin still has a white part (gou).

8. In order to get this gou out, add water and continue crushing further.

9. After crushing all the beans, let the liquid sit for 5 minutes.

10. Carefully drain off the top liquid.

11. Add fresh water and mix.

12. Again let sit for about 5 mins.

13. Drain the liquid

14. Add fresh water once more and let sit for 10 mins.

15. The liquid and (an) should be more clearly distint from one another compared to before.

16. As before, carefully drain off the top liquid.

17. Place a damp Japanese wash cloth(?) over a strainer bowl.

18. Slowly add the water and bean mixture to the cloth.

19. All of it has been added.

20. Gather the edges like this and squeeze out the remaining water from inside.

21. Apply your weight from above in order to squeeze out any liquid.

22. The bean mix inside will be like this.

23. Weigh 250g of sugar (pros will have some other sugar to use apparently...)

24. To a pot, add #22 and half the sugar in #23 and 200mL of water (about 1 cup).

25. Cook over high heat

26. Add the remaining sugar, mix and continue cooking.

27. Even if it becomes dark like this, continue cooking over high heat. (don't lower to low heat). Be careful as it will spatter a bit. Don't become afraid and turn off the heat at this stage.

28. Mix well being careful not to let the beans burn.

29. Stir with a kneading(? folding) motion. Most of the water has been cooked off.

30. It's ready once enough water has been boiled off that the beans no longer fall off when scooped.

31. Let cool on a flat dish.

32. Koshi-an is ready.

Posted by: Shadow (kagedreams)
Posted at: March 10th, 2006 07:00 am (UTC)

Mizu Youkan Recipe from: http://www.kanshundo.co.jp/museum/recipi03/01.htm

Koshi-an 500g
Sugar 250g
Agar agar 7g
molds for making the youkan

1. To be prepared the night before (regular agar agar). Prepare 7g of agar agar. Use however much water as needed for the agar agar.

2. In a bowl, add enough water to sufficiently cover/soak the agar agar and let sit over night at room temperature.

3. Once the agar agar has completely returned(? softened?) discard the water. Place the agar agar in a pot, and add 500mL of water.

4. On medium heat, with a wooden spoon / spatula mix and dissolve the agar agar.

5. You're ready once, when you scoop with the spoon, no trace of the agar agar can be seen.

6. Weigh 250g of sugar.

7. Add the sugar slowly to the pot and dissolve.

8. Simmer until the sugar's fully dissolved.

9. Weigh 500 g of koshi-an

10. Add half the koshi-an to the pot and mix in well.

11. Mix well with the wooden spatula.

12. Once that half of koshi-an is fully mixed in, add the remaining half and mix in well.

13. Prepare molds for the mizu youkan.

14. Once the mix has reached this thickness, remove from heat.

15. Pour the mix into the molds before the youkan can solidify. When using cookie molds, the molds will leak from the bottom, so add a small amount to the bottom first and let it harden slightly before filling the mold fully.

16. Using pudding molds will result in standard commercial shaped mizu-youkan.

17. The mizu-youkan will harden even at room temperature. Once the youkan has completely hardened, in the case of cookie cutterns, remove the youkan that leaked out from the cutters.

18. Kids love the animal shaped mizu-youkan.

19. Looks much like when the pros make it. Chill in the fridge before eating.

Don't replace agar agar with jelly or gelatin. This will result in failure.

As agar agar sits at room temperature, it will automatically harden. In the case of cookie cutters, if the small amount added to the bottom is fully hardened first, it may separate from the liquid that was added in later. It may help to add small amounts of liquid at a time before a layer forms, but if a layer still forms, then remove the bottom thin layer.

Mizu youkan made at home does not keep long, and the flavour is ruined over time so it should be eaten quickly.

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