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- You can do it with coarse bean paste or with こしあん. In the first case, it's more common to have grilled 切り餅, in the second case prepare little dumplings (MR25).
- In either case, serve this with something salty, like 大徳寺なっと or salted sea weed. For this, either find a small plate, or use a 信玄弁当箱.
Recipes
- MR23 suggested for the coarse soup:
- soak beans (1:3) in a thermos with hot water and a pinch of baking soda overnight,
- then use fresh water and cook them until very tender.
- They will firm up when adding sugar; and you need to add at least the same weight of sugar as beans.
- Then add 切り餅, which you can broil under the grill
- For the fine soup, you can just mix こしあん with water.
- For the 餅粉 dumplings, add water to 餅粉 until you can knead and shape them. Make balls, then make a little indentation.
- Add to cooking water, and take out when they rice (after 1' or so).
- Put into cold water
Serving
- Instead of using a pair of chopsticks, use one くろもじ and a helper, 利休-shaped helper chopstick; because conceptionally, it's a sweet and not 懐石.
- In that case, add the pair like you would in 懐石 resting on the R rim of the tray (淡交テクスト)
- MR25 put both the chopstick and 黒文字 on the lid of the bowl. I think that looks a bit dangerous.
- However, you can also just put one 黒文字 on top of the lidded bowl
- In either case, the tray is served just like the normal 懐石 tray, with the guest leaning a bit forward to receive it. The host shifts back, bows silently; the guest place the tray outside.
- then add the door announce 「お菓子をどうぞ」.
- The guests then ご一緒に, then take the trays half inside.
- KS23 said that あわぜんさい is more common, which is cooked milled mixed with little 餅 pieces and with a drop of liquefied あん. I didn't think it looked particularly great; and while she argues it's more traditional for CNY, I think I prefer the soup.