Abstract

You can make professional-quality sweets at home with just a small amount of beans!
A detailed introduction to how to make authentic red bean paste - Detailed support along the process to avoid stumbling blocks Red bean paste is an essential ingredient in Japanese sweets.

Originally, it was made on a daily basis in ordinary households, but the tradition of passing on the skills from parent to child has been lost, and it is now almost impossible to find a Japanese sweets class that teaches how to make red bean paste. This is the first guidebook that thoroughly explains how to prepare beans, including red beans, to make tsubuan and smooth anko. A Japanese sweets craftsman will provide detailed support on points that are easy to stumble on, so that even beginners do not fail. In addition, we will introduce sweet recipes that can be enjoyed with homemade red bean paste. You can enjoy the taste of a Japanese sweets shop at home!

Author’s Information

Japanese confectioner, pastry chef, boulangerie. Born in a Japanese restaurant in Akasaka, Tokyo. Graduated from the Department of Law, Keio University. After working as a company employee, he moved into the confectionery and baking industry. While searching for ingredients that people with allergies could eat, she rediscovered the appeal of Japanese confectionery and entered the world of Japanese confectionery. After training at a long-established Japanese confectionery store in Tokyo, she went independent. In addition to making custom-made Japanese confectionery to individual orders, she is active in a wide range of areas, including Japanese confectionery classes, lectures, and events. She is also a director of the NPO Japan Traditional Culture Exchange Association.