Ajisai (hydrangea) Mizu Yōkan ; Wagashi
Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ajisai (hydrangea) mizu yōkan ; wagashi. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Ajisai (hydrangea) Mizu Yōkan ; Wagashi is something that I’ve loved my whole life. They are fine and they look fantastic.

I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.••• Hydrangea, Ajisai in Japanese is the sign of the rainy season in Japan. It is a kind of flower that is adored and honored by most of the Japanese like they do for.

To get started with this particular recipe, we must first prepare a few components. You can have ajisai (hydrangea) mizu yōkan ; wagashi using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Get 3.5 g Agar ager
  2. Take 350 ml Water
  3. Take 150 g Koshian (bean jam)
  4. Make ready 100 g Granulated Sugar
  5. Prepare 40 g Nerikiri dough
  6. Get ＋Food colorings
  7. Make ready Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

Hydrangea, Ajisai in Japanese, is one of the main feature of early summer. MustLoveJapan introduces the famous Ajisai spots and festival which you can enjoy. Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency.

Steps to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Ingredients & mold
  2. Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24.
  3. Make 24 small balls with these 3 colors.
  4. Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers.
  5. <Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.
  6. Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold.
  7. <Make Agar Liquid> Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min.
  8. Add 100g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.
  9. <Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers.
  10. Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard.
  11. Unmold it.
  12. Please refrigerate and eat it.

Where to eat the best Mizu yokan in the world. We're still collecting the most relevant info. Ajisai (アジサイ, Ajisai) was a kunoichi of Amegakure. Following her death, she became the second Animal Path of the Six Paths of Pain. In the anime, during the start of Amegakure's civil war, Ajisai was one of many to become left in awe hearing about "Pain"'s power from "Lady Angel". ajisai ya katabira doki no usu asagi.

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