Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I […]
I can’t say enough good things about this oshiruko. Oshiruko is a sweet porridge traditionally made with azuki beans and a few pieces of shiratama (dumplings made of shiratamako—glutinous rice flour). This recipe uses kabocha instead, blending it with creamy coconut milk and condensed milk to allow the natural, earthy sweetness of the kabocha to […]
