Guide to Matcha Desserts in Tokyo

The packaging is very nice, with clear containers for the anko (red bean paste) and heavy whipped cream. The red bean paste is ogura-an (小倉餡). Honestly there’s nothing much to say about presentation, it’s just plastic cups. Although I like their paper bag, the red dots and blue bowl really makes you think of dessert though (red bean soup). <img alt="" src="https://miro.medium.com/v2/resize:fit:700/1*th4zN-ChHO0NAtKr80OxpA.jpeg" style="height:467px; width:700px" /> credit: <a href="https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/" rel="noopener ugc nofollow" target="_blank">https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/</a> Ogura-an is made by mixing smooth sieve pressed paste (koshi-an) and whole cooked bean (tsubu-an). Most shops use only koshi-an, especially in things like mochi, you have the smooth-on-smooth texture to create that silky chewiness. Tsubu-an is common in shaved ice, so if you go Hawaii and get a topping of whole red beans and condensed milk, that’s tsubu-an. <a href="https://medium.com/@serial_milk/guide-to-matcha-desserts-in-tokyo-3a6b08bfbc87">Learn More</a>