Ogi Bean Paste    Report It is a strange name when "Yokan" (: Sweetened and jellied bean paste) is considered. Somehow, since it originates in the soup of the sheep (: Yo), it is called "Yokan". There are two kinds of "Yokan". One is kneading "Yokan" which hardened and made agar. another steamed and made -- it steams and is "Yokan". This "Ogi-Yokan" is kneading "Yokan". The thing of "Yokan" made in the Koshiro district is called Ogi "Yokan". But, "Yokan" various now is made. It is Ogi "Yokan" traditional also in the "Yokan". It was wrapped and made from the good bamboo sheath of breathability. If the Ogi "Yokan" will pass from the 2 days to 3 days, the circumference will saccharify it white. The white azuki bean is used for material -- it had written. A white azuki bean is new. If it cuts, it will be cracked on the surface. Although the surface is dried, inside is gently. The grain of the azuki bean for the kind of Ogura also appears. If it eats, the outside will have hardened a few. If it tastes well, the taste of an azuki bean becomes brave. This is wonderful "Yokan". It enters, while the azuki bean has been round. Probably, red bean paste and an azuki bean were made separately, and must have been united. This is nice.   Japanese : Ogi-Yokan Article name : Masuda Ogi sweetened and jellied bean paste Maker : Masuda Yokan Sohonpo Ogi-cho, Saga   / Top > Saga   (C) Japanese Noted Foods 2007