wow, your method is so much more advanced than some other recipes on youtube! I love that you explained in detail why you did things a certain way. Thank you!
This is easily one of the most beautiful tutorials on making anko! Reminds me a lot of the anko-making process in the book Sweet Bean Paste by Durian Sukegawa 😊
Hello, Ai! Thank you for your video, it's very useful and neat! Could you say which paste is more often used for mochi in your kitchen: koshi-an or zubu-an? Thank you 😊!
Hello! So, is it possible to make Anko with those red beans that are comparable with the Japanese adzuki beans? Or do you need Adzuki beans. Btw love your recipe book!
What texture of anko would you recommend for making Taiyaki? Can I use a food processor or blender to make a paste out of it? I don't have fine mesh sifters :(
I just chuck them into pressure cooker to cook them, blend the remaining water with half of the red bean, then add sugar to cook down. It's alot fast and easier but maybe the texture would be different in this long process way.
it's more bitter that way, I suggest to soak them beforehand(if you prefer the quick and easy way) and then boil them before chucking them in the pressure cooker with a new round of water :)
ありがとう！日本に住んでいる外国人なので、日本語と英語字幕が両方あって助かりました！愛さんのおかげであんこが作れるようになりました。
wow, your method is so much more advanced than some other recipes on youtube! I love that you explained in detail why you did things a certain way. Thank you!
This is easily one of the most beautiful tutorials on making anko! Reminds me a lot of the anko-making process in the book Sweet Bean Paste by Durian Sukegawa 😊
本日、日本は十五夜
愛さんのこちらの動画をみながら、はじめて餡子を手作りしてみました！
お団子に合うおいしい餡子が出来ました♪
ありがとうございます～！
これからもVlogもお料理動画も楽しみにしています。
We tried it this weekend and it came out perfect. It's really delicious! Thank you so much for this tutorial. It helped a lot.
やっと！教えてくれたありがとう！
I will try this tonight!
I really love your videos, I learn a lot. I hope you make more videos.
Hello, Ai! Thank you for your video, it's very useful and neat! Could you say which paste is more often used for mochi in your kitchen: koshi-an or zubu-an? Thank you 😊!
Kawaaaii
おいしい
Hello! So, is it possible to make Anko with those red beans that are comparable with the Japanese adzuki beans? Or do you need Adzuki beans. Btw love your recipe book!
Yes, you can make anko with all of them. But if you can find I recommend large beans as possible. Thank you for reading my cook book💞
What texture of anko would you recommend for making Taiyaki?
Can I use a food processor or blender to make a paste out of it? I don't have fine mesh sifters :(
😘 👍
I just chuck them into pressure cooker to cook them, blend the remaining water with half of the red bean, then add sugar to cook down.
It's alot fast and easier but maybe the texture would be different in this long process way.
it's more bitter that way, I suggest to soak them beforehand(if you prefer the quick and easy way) and then boil them before chucking them in the pressure cooker with a new round of water :)
Sugoi setsume kata desu ne.anata no video tottemo suki yo
A lot lot of sugar 😅