* It's called 羊羹, but actually is こなし. It's very 詫び, but in that regard, very pretty.
   * Soak 竹の皮 for 2 hours in water.
   * Mix 100 gr こし餡 with <del>15 gr</del> flour (I tried 11.4. half buckwheat and white, and that was much nicer), then carefully add 2 (or a lot more) chopped boiled chestnuts. (Last time I used cognac-chestnuts, which was nice; but I think just plain chestnuts are also fine ⸺ the frozen ones from Migros work perfectly fine). 
   * Pinch of salt.
   * Up to 5 ml water to adjust consistency of あん (or good cognac, which is very nice)
   * Wrap in the dried bamboo skin, use some strips from the edge to tie up and steam on high for 30'.
   * It's nicer the day after.

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