I never thought that it takes so long to make red bean paste. This is my girlfriend's favorite filling for mochi. When the yomogi is ready to harvest, we will have to make our own red bean paste to make mochi balls with red bean paste filling. Domo arigato Ryusei-san!!! :)
Thank you for watching always. That’s sounds great!! Do you harvest yomogi every year?? Actually I’ve never harvested yomogi myself. But yomogi is my favorite ingredient. Thank you for teaching amazing story!!
@@kyodokan.japanese.cuisine Yes, I harvest the young yomogi sprouts in the spring to make yomogi mochi. I boil it quickly then put it on ice water to chill. After it is chilled, I dry it with paper towels and use a blender to make yomogi paste. This is the yomogi paste that I use to make mochi. I ordered a small yomogi plant in the mail to grow. After 3 to 5 years it grew very big and tall. It is very aggressive and you have to choose a place to grow yomogi very carefully! It has been growing in my yard for over 20 years and I have lots of yomogi now! :-)
Amazing! I love yomogi. One day I’d like to try it. Your yomogi mochi is definitely tasty! In Japan, there is Sasadango whchi is famous Niigata prefecture. It’s wrapped with bamboo leaves. It’s my favorite Sahashi. I’d like to show you it. Thank you for teaching me fantastic information!
@@kyodokan.japanese.cuisine Ryusei-san, I have never heard of sasadango before so I did an internet search. A steamed rice cake flavored with yomogi and wrapped in bamboo leaves. This sounds very delicious! When you demonstrate how to make sasadango, I will try to make it when the yomogi starts growing. It's too cold where I live for it to start growing right now, but in the next gew weeks it should be warm enough. I look forward to making your recipes! Domo arigato! I wish you peace and happiness Ryusei-san!
@@johnNJ4024 Actually it’s so delicious. But I’ve ever made it once. So I need to practice some times to demonstrate for you. Please give me one moment. I hope you get nice yomogi. Thank you so much. I wish too😊!!
At some point in history, someone decided to sweeten beans. It's good, sure, but that's quite an experiment. Imagine what other foods he/she tried sweetening before beans lol.
Yes, exactly. I heard that long ago youkan(it’s Japanese sweets) came from china. It wasn’t sweet that time. Actually I’m not sure when people begins to sweeten beans. Hahaha, probably many people tried. Thank you for watching and your comment !
thank you for the video!! red bean paste is my favorite thing
You’re welcome! Me too😊
Thank you for watching.
Yum
Thank you!
I never thought that it takes so long to make red bean paste. This is my girlfriend's favorite filling for mochi. When the yomogi is ready to harvest, we will have to make our own red bean paste to make mochi balls with red bean paste filling. Domo arigato Ryusei-san!!! :)
Thank you for watching always. That’s sounds great!! Do you harvest yomogi every year?? Actually I’ve never harvested yomogi myself. But yomogi is my favorite ingredient. Thank you for teaching amazing story!!
@@kyodokan.japanese.cuisine Yes, I harvest the young yomogi sprouts in the spring to make yomogi mochi. I boil it quickly then put it on ice water to chill. After it is chilled, I dry it with paper towels and use a blender to make yomogi paste. This is the yomogi paste that I use to make mochi.
I ordered a small yomogi plant in the mail to grow. After 3 to 5 years it grew very big and tall. It is very aggressive and you have to choose a place to grow yomogi very carefully! It has been growing in my yard for over 20 years and I have lots of yomogi now! :-)
Amazing! I love yomogi. One day I’d like to try it. Your yomogi mochi is definitely tasty! In Japan, there is Sasadango whchi is famous Niigata prefecture. It’s wrapped with bamboo leaves. It’s my favorite Sahashi. I’d like to show you it.
Thank you for teaching me fantastic information!
@@kyodokan.japanese.cuisine Ryusei-san,
I have never heard of sasadango before so I did an internet search. A steamed rice cake flavored with yomogi and wrapped in bamboo leaves. This sounds very delicious! When you demonstrate how to make sasadango, I will try to make it when the yomogi starts growing. It's too cold where I live for it to start growing right now, but in the next gew weeks it should be warm enough. I look forward to making your recipes! Domo arigato! I wish you peace and happiness Ryusei-san!
@@johnNJ4024 Actually it’s so delicious. But I’ve ever made it once. So I need to practice some times to demonstrate for you. Please give me one moment. I hope you get nice yomogi. Thank you so much. I wish too😊!!
As per usual an amazing video Ryusei-San. is the cooking of oshiruko also related to this? or is it somehing completley different.
Yes! Ingredients are almost same. We usually use smooth red bean paste and mochi. One day I’ll introduce it too.
Thanks always!!
At some point in history, someone decided to sweeten beans. It's good, sure, but that's quite an experiment. Imagine what other foods he/she tried sweetening before beans lol.
Yes, exactly. I heard that long ago youkan(it’s Japanese sweets) came from china. It wasn’t sweet that time. Actually I’m not sure when people begins to sweeten beans. Hahaha, probably many people tried. Thank you for watching and your comment !
Hi Ryusei,the red beans are kidney beans or adzuki beans? I love red bean mochi,can you show us how to make mochi as well ? Thank you.
Hi! We usually use adzuki beans to make wagashi. Of course! Is red bean mochi hoagie🤔?? Thanks for watching too!