Kinoko: Mushroom - Jouyo Manju (Wagashi)
Kinoko: Mushroom - Jouyo Manju (Wagashi)

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kinoko: mushroom - jouyo manju (wagashi). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Kinoko: Mushroom - Jouyo Manju (Wagashi) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Kinoko: Mushroom - Jouyo Manju (Wagashi) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have kinoko: mushroom - jouyo manju (wagashi) using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Make ready 45 g Grated Yamaimo （Yam)
  2. Make ready 90 g Sugar
  3. Take 60 g Jouyo-ko (fine non-glutinous rice flour)
  4. Make ready 150 g Koshi-aｎ (red beam jam)
  5. Make ready 1 Tbsp Crushed black sesame seeds

Although there are many varieties of edible mushrooms, generally they can be divided into saprobic fungi and mycorrhizal fungi. Saprobic fungi include wood-rotting fungi, which grow out of the. Kinoko Farms is a UAE company, based in Dubai, involved in every link of the mushroom supply chain Try our recipe for Japanese mushroom rice (kinoko gohan or kinokono no takikomi gohan), a seasonal autumn side dish of steamed rice. Although a variety of mushrooms are available at grocery stores year-round, the mushroom season in Japan is still regaled as a highlight of fall.

Steps to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Ingredients for 10
  2. Add 90g of white sugar into 50g of grated Yamaimo. Mix them well.
  3. Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds.　Mix them.
  4. Put the white Yamaimo mixture into 60g of "jouyo-ko (rice flour)".　Mix them. Put the rice flour into the yamaimo mixture. Take out the dough. (when around 2/3 of flour interblends into it.)
  5. Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough.
  6. Divide the each dough into 10, as using dusting flour.
  7. [Make 10 Mushurooms]　Extend a white dough into a circle as using dusting flour.　Wrap a bean jam ball with the dough. (You don't have to wrap completely)　Make it egg shape.
  8. Extend a sesame dough into a circle as using dusting flour. Make a smaller and thicker circle than white one.　Put it on the top.　Make 10 Mushrooms with this way.
  9. Put them in a steamer. Spray Water over them.　Steam them for 9 minutes.　Take them out and cool them with a cotton clothes cover not to get dry.

Musashino-city - It's a combination activity of Wagashi (Japanese confectionary and vegan sweet) Making and Sado (Tea ceremony) experience. I first show you the instruction video and you will try making traditional Japanese sweet; "Jouyo Manju - a bun with a bean jam filling". "Manju (饅頭)" is a representative type of "Wagashi (和菓子)" traditional Japanese confection which basically consists of "Anko (餡子)" sweetened Azuki red bean paste wrapped in wheat flour As with most manju buns, Jouyo Manju is usually stuffed with Anko paste and made by steaming the dough. Kinoko is a great addition to many recipes. The edible portions of a Kinoko are the head, hair, and tail. The wild Kinoko has become increasingly rare due to people overhunting after its newfound popularity in cooking.

So that’s going to wrap this up with this exceptional food kinoko: mushroom - jouyo manju (wagashi) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!