Видео

Thank you for this recipe! I want to try the full recipe, too, but I am disabled, so this is very helpful for me to be able to make anko for my family. 😊

It’s super good video! Thank you so much for your detail instructions! I’m living in Europe that hardly can find any ready-made White Bean Paste. I will give this a try and I hope to see more videos from you! If I ever travel to Tokyo, I’d love to attend your class too (any link would be good). Thank you ❤

If i don't have a microwave, what can i do to the dough?

Thank you!!!!!!!

No salt?

Great scientific explanation! Thank you?

거짓말좀 작작해라 똥운아

Can you do a tutorial using Koji?

Thank you very much!!

Thank you for your video! You are a wonderful teacher. If I want to make wagashi, then I have to put 白玉粉in the bean paste in order to make the skin , am I right?

It is so great to have such an informative video available. thank you so much.

I do not understand why you keep rinse the paste, all nutrition washed out

Thank you. The simplicity is excellent.

my father use to make this for us on new years day also he added dumplings.....im glad i found this....thank you❤

Paper towel toxic

Hi thanks a lot for the detailed explanation, although I have a problem with the final flavor of the shiroan, it always has a sour taste comparing with store bought shiroan, I wonder what could be the reason? I’ve tried so many times and it wont change….

Hi, do you have the video on the dango made from glutinous and non-glutinous rice flour?

Thank you for this great video.

Can I use powdered sugar instead? 😅

Is the 60 degrees temperature Celsius or Fahrenheit? Thanks! :)

Fantastic! Thank you!

it’s such a great recipe with a lot of very interesting details that I haven’t seen anywhere else. thank you so much!

I tried this process and I made perfect white bean paste . Thank you for the excellent tutorial.

Thank you!

Perfect, thanks from germany

Thank you very much. I will try this.

I tried making the anko using white bean paste powder but could never get it to that texture where it doesn't stick to my finger.

Excellent recipe… and you did very well . Visited Japan a month ago , your country is beautiful with lovely people.

Discovered your channel today and im soo happy! Thank you for your detailed tips❤ i wonder if nerikiri can be eaten later like in 2 days or more?

Well done

Hi Miyuki…Hope you are well! We LOVED your in-person class and to everyone reading this: I highly recommend taking it, if ever in Japan! 👏🏼 🍓 Quick question, is this the same white bean paste used for the Ichigo Daifuku* (Strawberry Daifuku) we made on January 20, 2023? It was provided (pre-made) and it was my absolute favorite, so just want to make sure I’m re-creating the right recipe. 🥰 Thank you in-advance!

Great video! I appreciate how you explain things along the way and answered all my questions!

I'm so thankful for this video! I tried making bean paste with a different recipe and it ended up as beans in molten sugar, I ended up throwing it away, but now I know it's probably because of the temperature of the water which I boiled them at

Very precise and detailed instructions. Thank you.

Благодарю Вас за уроки кулинарии! Я делала бобовую пасту из вареной фасоли. Получилось очень вкусно. Конечно лайк🌸 Спасибо, за видео очень полезное!

Any reason not to mash the beans?

Hi! Thanks so much for showing how to do it. May I ask, why is my dough really sticky? I have to keep on putting water when i knead

Благодарю🌷 ,Вас за знания и навыки которыми Вы делитесь . Обязательно попробую приготовить .Это будет очень интересный опыт .

Is it ok to use tinted beans 🤷‍♀️

I need sugar free 🙏

CAUTION ! ! ! She says the crunchy is good for salad. But if you don’t know everything about beans, beware. I’ve learned the hard way. Undercooked beans and/or undercooked rice cause food poisoning!!! I didn’t know this before, and spent many hours on the toilet not realizing the cause. I am using canned already cooked beans. Simpler and safer.

Thank you now I can make Shiroan with Cannellini beans, that's fantastic.

Can I use wheat flour insted the rice one ?

Thank you for this video, explaining things so clearly! I am curious. I came to this video after seeing your "easier shiro-an" video. I'm wondering now if anko can be made with bean flour? I can find white bean flour sometimes at the market. Also, can other beans be used for the filling? I am thinking I would like to experiment with other types of beans and peas, to see what different colors and flavors I can create. I have some red lentils, yellow lentils, English green peas, and frozen fava beans and edamame.

This is sooo incredibly addicting!! I love it with ground black sesame seeds. Made them with mochiko and soft tofu. So good. Thanks for the tutorial and excellent information!

I am wondering if we can use mashed potatoes as alternative. The ingredient texture of Lima bean and potatoes almost are the same

Hi! I really enjoyed your tutorial. I was wondering why we have to add shock water to make is lower than 60° instead of just keeping it at 60° and not letting it go higher? Is there a reason we need to boil it instead of letting it cook under 60°? Sorry if my question is unclear.

I don't have access to Adzuki beans. Can i make it with red kidney beans? ☹️ Does it taste much different than adzuki beans paste?

Wow, i across this channel, very understable.. Thanks for sharing..

Thank you very much. Your vdo explained very well and answered all my questions i had during watching the vdo. Love your chanel already.