ホモテナシ

• Cover beans with water and wait for one night.
• Then cook them, adding cold water 3 times as they start to boil.
• Strain in water, put through a cloth and squeeze out water.
• Use about ⅔ of the initial, dry weight of the beans in sugar and cook with ⅓ of the bean paste. Then add another third, and then another. Cook until it's dry to the touch.

➡️ I tried peeling the beans before straining, but passing them through the Flotte Lotte and then through the Tamiz, I couldn't taste the difference.

• 500 gr dry beans, will yield about 700 gr strained cooked beans
• Adding 500 gr of sugar and cooking down until it doesn't stick will yield about 900 gr of 餡.

• For 白あん, you want to maximise whiteness rather than flavour. So use fresh water when boiling three times, and use a tiny bit of baking soda then rehydrating before cooking. Also, make sure the sugar doesn't caramelise, so use a medium heat.
• うぐいす餡 uses peas, which is very nice, because they cook in about 20' and don't need soaking. This an likes it if some 日本酒 is added. I use this in my 雪間の声!
• 黄身餡 adds some cooked, strained egg yolk. You can also make it with fresh yolk and cook that again, but KM gave me a very strong reaction because of the rawer egg taste, so maybe that's not for everyone.
• For the 花弁餅, you use 味噌餡 (to which I like to add some beure noisette).
• 桜あん: 10% of salted cherry blossoms to 白あん. Rinse them thoroughly, then separate stems. Blot dry, chop and mix. Colour あん slightly pink. I use this, for example, in my 吉野窓.
• 黒ごま餡: Mix in 5% of black sesame paste. It's a beautiful flavour, and I think should be much more widely used, for example in the 木枯らし.

• This I stole from Argyi, but I changed the ratios from 10:4 (餡:chocolate) to be more moderate.
  • Temper 30 gr dark chocolate (melt 20 gr on bain-marie, then add remaining 10 gr and melt them in the residual heat)
  • Warm 100 gr of 白あん to 30°C
  • Mix!
• I like to use this in the 山みち.

• I got a recipe from LK and from KM in my drive.
• Also an LK recipe for 黄身餡 (with egg)