Kimishigure

Published: January 17, 2008, 7:47 am

Tags: japanese recipes, japanese cakes, japanese confections, japanese cuisine, japanese desserets, japanese food, japanese sweets, kashi, koshi an, okashi, shiro an, tsubu an, tsubushi an, tsubushi anko, wagashi, wakashi

It’s not much of a secret that I love Japanese sweets, aka wagashi. In my free time, I go on the .jp and search out new wagashi to research and try. I spend hours pouring over websites and trying my hand at translating katakana. The only thing that really gets me through the massive amounts of translating and finagling is the Japanese’s love of pictures. Thanks to many illustrative photos and videos, I’ve been able to cobble together the rudimentary beginnings of a wagashi cookbook. One of the first recipes I tried off the .jp was kimishigure. Kimishigure is made from egg yolks (kimi), bean paste (shiro koshi an and aka koshi an) rice flour (joshinko), water (mizu) and sugar (johakuto). Simple, right? This particular wagashi is a bit tricky since it must crack open when it steams, otherwise, it just isn’t kimishigure. Adding too much water or too much sugar will hamper the cracks from developing, resulting in uncracked kimishigure. I learned this

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