* From the 淡交テキツト
   * Mix 80 gr white flour, 16 gr joushinko, 150 gr sugar with 250 gr water
   * Mix 5 gr kudzu with 50 gr water
   * Combine, then put into a baking sheet lined container, but keep about 30 gr mixture for later, steam on high for 10'
   * Add amanatto, and remaining mixture
   * The book sais to steam for another 20'; Miya prefers hers tougher, so she steams for longer.
   * To make amanatto, I got canned beans, got a 2:1 syrup to boil and let them cool overnight in it. That was okay, but probably to cook them in sugar is better.