Mizu yokan

Yokan is a traditional Wagashi from azuki beans, it is a firmer jelly. A lighter version is Mizu(Wasser) yokan, it is very soft, not too sweet, ideal for the summer. Mizu yokan is excellent as a "real, Japanese" dessert, whether pure or with a little ice cream.

The yokan should actually be my June Wagashi, I think it is "the" summer Wagashi ueberhaup.Mizu yokan is insanely popular in Japan, there are variants with Matcha and Shiro to umpteen taste.
The recipe here is a little especially because the KUZU strength used.The KUZU ko creamy it, otherwise most recipes with Kanten(Agar-Agar) are. Professional Wagashi chefs make Mizu yokan always in this way, I was told, I wanted to try it necessarily.

Mizu yokan is not very sweet, served with Sakura ha (inlaid cherry sheets). The fragrance transfers the yokan, also the salt is a pleasant contrast, the leaves should be lodged necessarily briefly in water to reduce salinity. You can omit the leaves, and use cherry blossoms instead of sheets or simply "pure" enjoy.
Production is not really complicated, is good Koshi-an(Anko) but condition Tsubu to is not suitable. There are some yokan types with whole beans, thats still ogura-an, this whole cooked azuki are mixed with Koshi-an, there should be no shell pieces.Since the texture of Wagashi makes pleasant, it should be very smooth so that adjusts the famous Japanese mouth feel.
Kaku Kanten(Stabkanten) is the preferred edges here, edges can be replaced but very good with flakes, this variety is shops also available in organic Macrobiotic Diet. I have recently requested in 2 company, although had flock edges in the assortment, it wasn't at all a problem to order it.The vendor said it is not necessary to purchase larger quantities, she knew the Japanese Ark Sortiment(ruhig_mal_anfragen,_ich_mache_das_oft,_bis_jetzt_war_es_immer_kein_Problem,_besondere_Lebensmittel_zu_bestellen).

If you not quite expect the preparation but necessarily Mizu yokan would try Yes Mart which currently has in our collection.Usually the yokan are varieties that are to buy it from us, rather a "horror" , but this is very good.In Lydia's "care package" to me 2 potty were in it, I have one immediately verputzt(ja,_das_wird_noch_ein_Weilchen_so_weiter_gehen:_"was_ich_noch_so_alles_von_Lydia_bekommen_habe"_).The variety at Yes Mart is but no KUZU, such shops is used only in "real" Wagashi.

380 g Koshi-an

500 ml mineral water
100 g sugar
4 g flakes or Kaku edges (bar agar)
5 g KUZU-ko
50 ml water for KUZU

8 Sakura ha in salt pickled cherry sheets

Please good, quiet for the candy use water, tap water.

First resolve the kuzu in 50 ml of water, it should be very smooth. Make the page before you continue used stir it once, the power is off quickly.
If you use a bar edges, this for several hours in the cold water soak, take out, express and zerzupfen into small pieces. The flock edge must not be soaked.

type 500 ml of water in a pot that add softened edges, just intersperse them in flakes. Bring to a boil on medium heat, Cook then 2 minutes until it has completely dissolved.Add sugar, resolve the Anko stir then boil, it should be evenly with water mingle.

The KUZU water just stir mixture (the strength sets off on the ground) and add constantly stir. Times boil and cook for 1 minute.
Pour the mass through a fine sieve into a Nagashikan or some other form. The step with the fine sieve is important especially for bar edges, it may be that it has not fully resolved, the same applies to any residues of KUZU.

Mizu yokan cool and make for several hours (or overnight) in the fridge so that it is fixed.

If you want to use cherry sheets, this set for at least 20 minutes in the cold water that defies the salinity.Change the water once in between, then remove leaves and pat dry.The yokan is not too sweet, so could the sheets be too salty, hence the water change.

The yokan into pieces cut and wrap each in a cherry sheet, serve well chilled.On hot days submit an iced tea from green tea.

It should be just the Wagashi of this month actually, why it has not worked, this is the reason why I probably pure will jobs this month less recipes.

This page is my of planned home, actually I wanted to summarize the above ingredients in a lexicon, should be only current content on the blog.As you can see it here "above" a little too full, that is why I started finally build the site and to make.
Nothing will change the blog here of course!

But my blog running Word Press(sehr_einfach_in_der_Bedienung), the page is complicated (vieel) with Joomla, I do everything myself, and that takes just... I had to create the whole design as there were no templates that liked.A template is the finished design of a page Anjing theme by sofish meaning example.

Someone should most be superior to buy even a blog, Word Press is really good and not complicated, you can very quickly get to "work".Can I only recommend for absolute beginners.This is for example with the page already substantially different and harder...Programs such as Word called press or Joomla CMS (content management system), times Googled it cares.You need no great HTML knowledge, that's the good thing.

I had problems with Word press but works with 2 languages unfortunately very limited.Joomla, CMS of my site is very well suited for mulitilingual content again.I would like to make this side necessarily more in English with German translation.

Since I made what I...