🌱How to make Koshian and Mitsuni. This knowledge is useful for making or enjoying Wagashi.🌏

Hello everyone! I'm Ryusei.
Today I introduced how to make smooth red bean paste and Mitsuni.
These knowledge and skill are very important for Wagashi. Do you get Koshian in your country's grocery stores? In Japan we can get it.
But if we make it, we can control the sweetness of red bean paste ourselves and the flavor is better. In the future I'll introduce more recipes of wagashi. I hope that you enjoy Wagashi.
↓How to make smashed red bean paste.
• 🌱How to make smashed r...
RECIPE
~Koshian~
Boiled red bean　　500 grams
Sugar　　　　　　 80 grams
Water　　　　　　200 grams
~Mitsuni~
Boiled red bean　　150 grams
Sugar　　　　　　 40 grams ×2
Water　　　　　　 150 grams
※You can preserve Koshian in the freezer about 1 month.
00:00 opening
00:31 prepare red beans for making Koshian and Mitsuni
04:21 make Koshian
09:28 make Mitsuni
11:20 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #japanesesweets #redbeans #wagashii #sweets # #japanlife #japon #japonais #hokkaido #tokachi

[@johnNJ4024]

Konnichiwa Ryusei-san! :) I never knew it was so labor intensive to make Koshian. I now have great appreciation for it! Koshian is my girlfriend's favorite! She loves red bean paste mochi and frozen red bean paste "pop sickles". Domo arigato! :)

[@kyodokan.japanese.cuisine]

Yes, it’s a bit hard to make Koshian. But hand made Koshian is really good. Your girl friend likes Japanese sweets! I’m very glad :D You’re welcome. Thank you for watching too!!

[@Max-dm8ee]

I am a bit late Ryusei-San but of course I can't miss your videos. Amazing as always!

[@kyodokan.japanese.cuisine]

Thank you for watching all my videos!! I’m very glad!

[@Ieatlikeabird-mh7tz]

The wagashi certainly takes time and patience to prepare doesn't it? Is it seasonal and only made at a certain time of the year ?,have never seen it but it looks really tempting.Do you eat Koshian and Mitsuni together and do you eat them at room temperature. Thank you for showing us the recipe,Ryusei.

[@kyodokan.japanese.cuisine]

Yes, it takes time and patience. No, we make it all season. We use Koshian and Mitsuni for making different wagashi. Yes, We preserve them in the fridge and eat them at room temperature. Because, we eat mochi at room temperature. Thank you for watching always😊!

[@Ieatlikeabird-mh7tz]

@@kyodokan.japanese.cuisine Oh....that was how you prepare the inside of mochi....we always order red bean mochi.,family's favourite, .what about the other one,...was that for another delicacy??

[@kyodokan.japanese.cuisine]

Yes. That's good! I also like red bean mochi. I'll shout you the way in the next video. I also use Mitsuni for making Anmitsu. I'll introduce more recipes of Wagashi!

[@Ieatlikeabird-mh7tz]

@@kyodokan.japanese.cuisine Thank you very much.I googled Amnitsu,its going to be a very beautiful dish,I am very excited to see how you put it together.

[@kyodokan.japanese.cuisine]

That's nice. I'd like to show you Anmitsu with some fruits. Thanks always!