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Many people love cooking and assume it makes the excellent relaxing leisure activity. A kitchen that is loaded with fresh food that scents delicious is specific to make any person's state of mind a bit lighter. It can sometimes appear difficult, however, to identify recipes that help you or guidance that results in an eventually effective meal. Possibly this Ajisai (hydrangea) Mizu Yōkan ; Wagashi dish is the one you are searching for.

Prepare Agar ager.
Prepare Water.
Provide Koshian (bean jam).
You need to prepare Granulated Sugar.
Provide Nerikiri dough.
You need to prepare ＋Food colorings.
You need to prepare Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)".

Short Tips:

- Constantly select to prepare with a white wine that you would drink yourself. If you don't also like the preference of the a glass of wine that you are cooking with, chances are that you will certainly end up doing not like whatever it is that you are making! So pick out an excellent wine that you understand you love, and also you will certainly like your recipe much more.

Ingredients & mold.
Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24..
Make 24 small balls with these 3 colors..
Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers..
<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..
Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold..
<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..
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..
<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..
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..
Unmold it..
Please refrigerate and eat it..

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. Want to discover art related to ajisai? Check out inspiring examples of ajisai artwork on DeviantArt, and get inspired by our community of talented artists. Hydrangea, Ajisai in Japanese is the sign of the rainy season in Japan.

There are few activities as satisfying also fulfilling as cooking. Not just can you flex your creative muscles, you can additionally provide tasty meals for your household. Expanding your expertise of food preparation is particular to enhance your time in the kitchen area. Attempting Ajisai (hydrangea) Mizu Yōkan ; Wagashi recipe is a fantastic way to do simply that.

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