This time, I will introduce how to make Kagoshima famous confectionery Karukan.
Steamed confectionery using yam, sugar, water and his Karukan flour
He is also often used as a gift
[Introduction / Self-introduction]
Japanese Tea Ceremony Urasenke Tadashi Professor
My name is Kiyoshi Machiko
I teach tea ceremony and making Japanese sweets
On this channel
Introducing Japanese sweets according to the season
Everyone who saw
We hope you enjoy the four seasons and events in Japan.
[Book / book]
○ Authentic Japanese sweets that can be made easily
https://www.sekaibunka.com/book/exec/cs/13307.html
↑ Sekai Bunka website
○ Twelve months of Japanese sweets in the tea ceremony that you want to make
○ Practical use Tea kaiseki made by yourself
https://www.tankosha.co.jp/ec/products/list.php?mode=search&name=%E6%B8%85%E3%80%80%E7%9C%9F%E7%9F%A5%E5 % AD% 90% E3% 80% 80 & category_id = 1
↑ Tankosha website
[Table of contents]
00:00 Opening / opening
00:23 1st Yamato potato / Yamato-potato
Yamato potato / Yamato-potato (Yam) paste / Paste 80g
00:32 Second dough (first half) / Dough (first half)
Granulated sugar 120g
Water / Water 80cc
02:59 Third dough (second half) / Dough (second half)
Karukan powder (Processed glutinous rice powder) 100g
Baking powder 0.6g
04:37 4th sink can / Sink can
05:59 5th Steam / Steam
07:39 6th carving / Carve
09:49 7th Arrangement