How it's made: Jyounamagashi
Increased number of people have asked me, "How do you make Jyounamagashi?"
I use traditional method, as well as traditional tools, so it's tedious, labor intensive, and actually dangerous (only when cooking An - bean paste,) and worst of all, it can't be done by machine.
Thus, it takes 3 days to produce, and it is unfortunately one of the reasons for this dying occupation. However, I still find pleasure in my work, and devote myself to produce An (bean paste) which is smooth and melt on your tongue - to enhance tea!
I have squeezed the 3 days work into 2 minutes video to give you glimpse of what I do.
I hope people would be more curious to taste this beautiful, authentic traditional Japanese petit four! Bon appétit!