Recipe by Takao Tamamoto
Traditional Japanese cakes are usually prepared according to a limited number of recipes, and then presented in different shapes and flavors depending on the season. The notion of seasonality is crucial: the plum leaf cake, the pine cone, the water drop, or the Kadomatsu (a traditional Japanese New Year decorative object made of pine and bamboo which represents respectively longevity and health) are all strong symbols of the New Year.
Here, we present a recipe of Jo-namagashi (the high quality Japanese traditional confectionery, containing more than 40% of water) which represents a morning of snow with the footprints of dog's feet.
Kinton de Anko (for 90 pieces)
- 1000 gr. Yams (steamed and sieved)
- 400 gr. Sugar
- 1000 gr. White bean paste
Peel the yams and cut into slices of about 1cm. Place on a damp cloth and steam for 30 minutes.
Pass the yam through the sieve press with the very fine grid.
Add the sugar and knead the whole.
Add the white bean paste and cook all in a copper pan.
Tsubu An Red beans lightly crushed to keep the beans in shape (for 320 pieces)
- 1000 gr. Tsubu An
- 1200 gr. Sugar
Yokan (for 150 pieces)
100 gr. Koshi An, smooth and perfectly mixed red beans
40 gr. Sugar
1 gr. Agar
30 gr. Water
ASSEMBLING (35 gr. per piece)
- 24 gr. Kinton de Anko (white bean puree and yam)
- 10 gr. Tsubu An (red bean paste slightly crushed so that the beans keep their shape)
- 1 gr. Yokan (red bean paste gelled with agar-agar and cane sugar)
Wrap the Tsubu An with the Kinton de Anko sieved, the grates of which are made with horse hair from around its mouth. Put the footprint of the dog's legs and poach the Yokan.