• Actually called きみしぐれ. きみ because it uses egg yolk, and しぐれ for the late autumn early winter drizzles. The cracking lines in the sweet look like those light rain falls.
• Basically steamed 白あん, so easy to make. 6 pieces:
  • 150 gr 白あん
  • 1 egg yolk
  • 0.5 gr イスパタ and 8 gr 上新粉
  • 120 gr 中あん

🦌 イスパタ is Hirschhorn-Salz in German. It's sulphuric, but the smell goes away when steaming. You can also use 1.5 gr baking powder instead.

➡️ Cook egg and 白あん together on low heat until no longer sticky, then strain and knead again. (Alternatively, just boil an egg, peel off the egg white, strain the egg yolk and mix that in.) Add powders, then separate 20% of the dough and colour it red (or what ever colour the season commands!). The colour will intensify in the steam, so don't overdo it!

♨️ Steam them on high heat for 7-8' on a baking sheet.

• For January, you can make them and call them 「曙」, named after the rising sun with the red that is supposed to appear through the cracks. Very Leonard Cohen!