I love your personality it's so comforting and sweet and your videos are so informative / professional. Please make more videos on wagashi and mochi or Japanese savoury foods! I'm 23 and a beginner at japanese cuisine and you've helped me so much. Thank you! from the UK

@SimplyOishiiChannel

2 жыл бұрын

Thank you. Hope to find some time to post more videos!

Thanks so much for this! You've solved the mystery of why my last batch of Shiro-an was so sticky... I only rinsed it once :)

@SimplyOishiiChannel

3 жыл бұрын

Glad to hear that my tutorial was helpful to you!

It is so great to have such an informative video available. thank you so much.

the way you explaning are perfect!!!

@SimplyOishiiChannel

3 жыл бұрын

Glad you enjoyed it!

Super helpful! ありがとうございます！

This was your first video? GREAT JOB! Very well done!

@SimplyOishiiChannel

3 жыл бұрын

Thank you! Glad you liked it!

This was a lovely video! Thank you so much for the work that you are doing :)

Thank you so much for your tutorial! I love your video

@SimplyOishiiChannel

3 жыл бұрын

Your welcome!

What a nice Vegetarian Recipe, well explained as well.

Thank you. The simplicity is excellent.

I really appreciate your video . Your instructions are clear, easy to follow, great information. All delivered in a calm, soothing voice. Thank you!

Thx for sharing this .

Thanks a lot for your generous ❤️

Very helpful video thanks!!!

@SimplyOishiiChannel

3 жыл бұрын

Thank you very much!

Thank you for this great video.

This is really helpful😍😍 thank you so much for this thorough tutorial😍😍😍😍😍

@SimplyOishiiChannel

3 жыл бұрын

You’re welcome 😊

Well done

I tried this process and I made perfect white bean paste . Thank you for the excellent tutorial.

Thanks for sharing this method

@SimplyOishiiChannel

3 жыл бұрын

My pleasure 😊

This is the most thorough tutorial I've seen on the web. I'm making my first batch right now, in the middle of my second soaking. Hope it turns out ok!

@PhtCat

Жыл бұрын

Update : it Turner out delicious. Tasted like Japan! Thanks for the recipe.

Thank you so much for sharing! 🙏😍❤

@SimplyOishiiChannel

3 жыл бұрын

You are so welcome!

Thank you very much. Your vdo explained very well and answered all my questions i had during watching the vdo. Love your chanel already.

The amount of detail and care that went into making this is amazing, thank you for sharing this, I've learned a lot!

@SimplyOishiiChannel

2 жыл бұрын

Glad you enjoyed it!　Thank you for leaving a comment!

You were brilliant. Thank you thank you.thank you.

@SimplyOishiiChannel

2 жыл бұрын

Thank you. Glad you have enjoyed it!

By far, the best video on the subject. Thank you!

@SimplyOishiiChannel

3 жыл бұрын

Thank you so much!

@hannibalab

3 жыл бұрын

@@SimplyOishiiChannel You are welcome!

Thank you so much!! It's a wonderful video, and so well explained!!! Thank you for sharing it with everybody!!

@SimplyOishiiChannel

3 жыл бұрын

Your welcome! Glad you enjoyed it!

Never saw a better teaching about how to make this paste!

@SimplyOishiiChannel

3 жыл бұрын

Thank you so much💕

Thank you very much!!

Thank you very much for the information... Greetings from İstanbul 🇹🇷

This is an amazing tutorial. Congrats for your beautiful work!

@SimplyOishiiChannel

3 жыл бұрын

Thank you so much. Glad you enjoyed it!

Thank you so much! You did a lovely job - you were thorough, interesting, explained each step clearly, and made it fun to watch. I made my first batch ever this afternoon, and it has that lovely silky consistency that everyone loves. It wasn’t sticky at all. Your instructions were perfect.

@SimplyOishiiChannel

3 жыл бұрын

Thank you! It’s nice to hear that it was useful for you.

Благодарю🌷 ,Вас за знания и навыки которыми Вы делитесь . Обязательно попробую приготовить .Это будет очень интересный опыт .

Thamk you so much,watching from Philippines.

@SimplyOishiiChannel

2 жыл бұрын

Thank you for watching!

Thank you! 🙏💖

Thank you so much!

Well done !

@SimplyOishiiChannel

3 жыл бұрын

Thank you!

Excellent recipe… and you did very well . Visited Japan a month ago , your country is beautiful with lovely people.

I appreciate a lot the extra detail.

@SimplyOishiiChannel

3 жыл бұрын

Glad to hear it! Thank you!

@elpretender1357

3 жыл бұрын

@@SimplyOishiiChannel I'm specially grateful for the part about how to remove the starch, didn't found it anywhere else

Subscribed & liked your video , thank you so much for sharing this precious tips, wish you all the best dear... 🌷🌷🌷🙏

Thank you!!!!!!!

Thanks

Wow.. Am so intrest..

very clear instruction. I would like to see some of wagashi art using that shiro-an :)

@SimplyOishiiChannel

3 жыл бұрын

Thank you. I hope to do some videos on that in the future.

Thank you!

@SimplyOishiiChannel

3 жыл бұрын

Your welcome!

Thank you very much ! Dômo arigatô gozaimasu ! Merci beaucoup pour ce partage.

@SimplyOishiiChannel

2 жыл бұрын

Thank you!

This is so helpful!! Thank you for this great video I have realised I've made a lot of my mistakes when I was trying to make my own bean paste 😆

@SimplyOishiiChannel

2 жыл бұрын

Glad it was helpful!

Merci beaucoup🙂

@SimplyOishiiChannel

3 жыл бұрын

Je t’en prie 😊

Thank you

@SimplyOishiiChannel

3 жыл бұрын

You're welcome😊❣

Everything transformed exactly Like in your vidéo. WoW! I am so happy ! 1001 merci for thé gift of this récipe. I used what in french we call coco bean. Thé whole process took me about 2 hours to make 500g oishi shiroan.😀😘 merci merci merci 😀😘 merci merci merci

@SimplyOishiiChannel

Жыл бұрын

Wonderful! Glad it worked!

Obrigada, por partilhar este conhecimento. Gostei muito da explicação. Muito bem explicado.

@SimplyOishiiChannel

2 жыл бұрын

De nada!

The best and detailed recipe I've found

@SimplyOishiiChannel

3 жыл бұрын

Thank you very much! Please look forward to my new tutorials.

Thanks for sharing. Regards.

@SimplyOishiiChannel

3 жыл бұрын

Thanks for watching!

Hello! Really live love lovveee your videos!! Going to try your mitarashi dango recipe now and came across this recipe!! Love the way you explain everything!! Do you have any video on how to make wagashi?

@SimplyOishiiChannel

2 жыл бұрын

Thank you for your comment. Glad you enjoyed my videos. I have tutorial videos that you can purchase and view online if you are interested in making nerikiri wagashi. www.simplyoishii.com/nbc-curriculum.html

Sword Bean paste is my favorite

I made it!! Arigatou gozaimasu!! Oishi desu! I wanted to learn this ever since my travels in Tokyo having mochi. I will fill my mochi with this. Please make a Wagashi dough making video, I will watch!!! 😊😊😊

@SimplyOishiiChannel

3 жыл бұрын

Your welcome! Hope you get to join one of my online wagashi making classes some time!

@lisha217

3 жыл бұрын

Love to see it too, I have tried to make wagashi since my last trip to Japan in 2020 (two times there already) , but the recepies I have seen are just incomplete... Miss them a lot 😭...

Many thanks for your video. I've read a lot of recipes and watched quite a few videos on how to make sweet white bean paste as I could not find it anywhere within 100 miles of where I live. I finally found clarity after watching your video. I think it took me longer though then it did you as I had never made it and I didn't have all the equipment that you had. I did eventually get it done; however, the color wasn't as white as yours and had a slight pink quality to it. Probably because of the heat and humidity here and how long it took me. I'll do better next time. I'd like to find those strainers though. They would have been a big help.

@SimplyOishiiChannel

Жыл бұрын

The cooking time will depend on the kind of beans you are using and how old the beans are, same as the color. Try to get very fine strainers if you can. Thanks for watching!

We ❤️ Oishii

ขอบคุณมากที่ให้ความรู้ ในวัตถุดิบส่วนผสมของเนื้อขนม วากาชิ ขอบันทึกไว้ใน playlist และขอแชร์ต่อนะครับขอบคุณมากครับ

@SimplyOishiiChannel

2 жыл бұрын

Thank you!

for white kidney beans, do you have to remove the skins after soaking? Love the video, very informative and fun to watch ^^

@SimplyOishiiChannel

3 жыл бұрын

No, you don't have to remove the skin for the white kidney beans, you have to do that for white lupin beans though as the skin is tough. Thanks!

I've had several people comment with pleasure at how white my Shiroan has been - I point them in your video's direction

@SimplyOishiiChannel

3 жыл бұрын

Thank you so much for following my tutorial and sharing it!

Hi Miyuki…Hope you are well! We LOVED your in-person class and to everyone reading this: I highly recommend taking it, if ever in Japan! 👏🏼 🍓 Quick question, is this the same white bean paste used for the Ichigo Daifuku* (Strawberry Daifuku) we made on January 20, 2023? It was provided (pre-made) and it was my absolute favorite, so just want to make sure I’m re-creating the right recipe. 🥰 Thank you in-advance!

@SimplyOishiiChannel

Жыл бұрын

Thank you for coming to my class, So glad to hear you've enjoyed it and trying to reacreat. Yes, this is the same, As it is home made, the color may turn out a bit darker depending on the kind of beans. Good Luck! BTW there is another tutorial if you are using canned beans. kzread.info/dash/bejne/kayarKabnrfLZNo.html

Thank you so much for your wonderful video, this is my first ever time of making shiroan I think it turned out ok but I did weigh the paste and then added 100 percent sugar 🤭 I hope it still ok to use?

@SimplyOishiiChannel

3 жыл бұрын

100％against the weight of the paste is a lot of sugar (usually about 60-70%) and it will be sweet, but you can still use it, no problem!

Thank you Yuki for this great video! 🤗 I really enjoyed understanding why each step is needed instead of doing them for no particular reason! I've done Tsubu an yesterday and today Shiroan. I'd like to use them for Daifuku. Just one question, 100g of white bean + 100g of sugar gave me arpund 300g of Shiroan, instead of around 200g. Do you have any idea where this can come from ? I did try to squeeze hard into the cloth so I can't explain it. Thanks a lot if you answer and thanks anyway for the video!!

@SimplyOishiiChannel

3 жыл бұрын

You may not have kneaded the beans enough so it might have more water content, but if the texture is not too soft, don't worry.

Hi thanks a lot for the detailed explanation, although I have a problem with the final flavor of the shiroan, it always has a sour taste comparing with store bought shiroan, I wonder what could be the reason? I’ve tried so many times and it wont change….

Thank you for the instruction. Can i use this kind of bean paste for piping flowers?

@SimplyOishiiChannel

Жыл бұрын

Yes, this is suitable for piping flowers. Thank you for watching!

Lovely video, and lovely tutorial. Thanks. One question. Can I pipe flowers with this paste? If so what to mix it with and what proportions?

@SimplyOishiiChannel

3 жыл бұрын

Yes, you can use this to pipe flowers. You may need to add some water when whipping so that is will be soft enough to pipe.

@katiakhalil6895

3 жыл бұрын

Thank you so much for your reply

Thank you so much for this video, can i use white kidney beans?

@SimplyOishiiChannel

3 жыл бұрын

Thank you for watching. Yes, you can use white kidney beans as used in the tutorial.

Thanks for the recipe how will it last on cake on the counter please

@SimplyOishiiChannel

2 жыл бұрын

Depends on the room temperature and how much sugar you put in (sugar is like a preservative) but I would say one day to be on the safe side. Please keep in the refrigerator as soon as possible. Thanks for your comment.

Thanks for sharing how to make shiroan. I tied to soak white beans, but they are all sprout after a over night soaking process. Can i still use them?

@SimplyOishiiChannel

3 жыл бұрын

Hi, it's not recommended to use sprouted beans for shiro-an, but they are completely OK to eat otherwise. You might want to soak them for a shorter period of time or soak it in the refrigerator if you are living in a warm climate.

Thanks so much for this

@SimplyOishiiChannel

3 жыл бұрын

As mentioned in the video the sugar is the same as the weight of the dry beans. You can use less sugar if you want to.

Thank you for this video, explaining things so clearly! I am curious. I came to this video after seeing your "easier shiro-an" video. I'm wondering now if anko can be made with bean flour? I can find white bean flour sometimes at the market. Also, can other beans be used for the filling? I am thinking I would like to experiment with other types of beans and peas, to see what different colors and flavors I can create. I have some red lentils, yellow lentils, English green peas, and frozen fava beans and edamame.

@SimplyOishiiChannel

Жыл бұрын

Yes, you can use other beans. The color may be different. Edama bean paste is called "zunda" in Japan. You can find the tutorial here : kzread.info/dash/bejne/qmSZlqlyZrnFfKg.html I've never made it with bean flour, but we have something called "sarashi-an" It is powderee beans and we add sugar and water to make paste, so it may be the same. Apologies for my late reply as I've been extremely busy with in person classes.

@SimplyOishiiChannel

Жыл бұрын

Just want to add you can't make anko with soy bean flour or soy beans as it does not have enough starch content.

Should I measure out the sugar from the weight of the dried beans, or should I measure out the sugar from the weight of the 生あん?

@SimplyOishiiChannel

4 жыл бұрын

Whichever is fine. I just use the dried beans version as the weight of the nama-an will differ on how much water you squeeze out. If you want to measure out the sugar from the nama-an, I usually use 60%, but this will depend on how sweet you want the an to be.

Love your videos. Every time I practice making Shiroan, I watch this video. But this time, my shiroan came out very sticky. What happened?! The only difference I can think of is that the weather is very humid today. Does humidity affects the level of stickiness?

@SimplyOishiiChannel

3 жыл бұрын

Thank you for watching my video. I don't think it is the humidity. Maybe you used different kind of beans (some beans are more stickier) or it will be more stickier if you did not soak the pureed beans. Also the amount of sugar may affect the stickiness.

@MrBossTube

3 жыл бұрын

@@SimplyOishiiChannel Ah ha! I think it was the amount of sugar I added this time - slightly more than usual. I’ll try it again with less sugar next time. Thanks for your reply!

Thank you. I was made 2 time as your way but it is so sweet so can to reduce sugar, in this case, is it ok?

@SimplyOishiiChannel

2 жыл бұрын

Yes, you can reduce the sugar, but it will not last long so please consume soon, or freeze it.

@nhile-il9uv

2 жыл бұрын

@@SimplyOishiiChannel Thank you

Thanks for your share. Can you tell me know the mesh of fine strainer, how mesh can be use, I know over 50 mesh, but 80 mesh or 100mesh is better?

@SimplyOishiiChannel

3 жыл бұрын

I use 65 mesh any thing higher that would be hard to use, I think.

@haonguyenthi4857

3 жыл бұрын

@@SimplyOishiiChannel thanks so much. Wish you are fine and continue have a lot of video for nerikiri🥰

May I ask if is it possible to preserve it like the packed mochi theyre selling outside japan ?

@SimplyOishiiChannel

3 жыл бұрын

Unfortunately, you can't preserve home made mochi as there is no added preservatives, but you can freeze mochi and defrost by microwaving it.

@galgoren3618

3 жыл бұрын

Cooked beans go bad quickly and make nasty things. Like hummus...

Hi! Can this be done with light red kidney beans? I am trying it out right now and when I mash it, the skin of the beans cant be smashed. Not sure if it needs to be cooked more. Hope to hear from you :)

@Mxkndi

3 жыл бұрын

May I also know if this can be used for wagashi right away? Or should I freeze them for 5 days before I can? Hope to hear from you :))

@SimplyOishiiChannel

3 жыл бұрын

@@Mxkndi Yes, you can make this with red kidney beans. You may need to cook longer than white kidney beans. You can use for wagashi right away. You don't need to freeze them.

Never had shiro an before. Is it very different to koshi an?

@SimplyOishiiChannel

3 жыл бұрын

The beans are different so it tastes different. White beans may taste more neutral than azuki beans. Please try the recipe!

How long do it take to soak the bean? Will it take about 3-4 hours?

@SimplyOishiiChannel

3 жыл бұрын

It depends on how old your beans are. You can soak for overnight and see if it has tripled in size.

Can these be cook in electric high pressure cooker?

@SimplyOishiiChannel

3 жыл бұрын

You can do the cooking part in a pressure cooker, after you rinse the beans after boiling.

Hi i jave question can you had matcha or something like mango pure to have a diferet color and flavor?

@SimplyOishiiChannel

3 жыл бұрын

You can add matcha to the shiro-an to make matcha-an. If you add mango puree or anything that has some liquid you will have to heat it over the hob to thicken it.

@albertohernandezhernandez4642

3 жыл бұрын

@@SimplyOishiiChannel thank you so much

Can this be used for manju or should I use a different white bean paste recipe?

@SimplyOishiiChannel

3 жыл бұрын

Yes, it's the same recipe for manju and other wagashi. Thank you for watching!

@Lalalalala...

3 жыл бұрын

@@SimplyOishiiChannel thank you!

Do we need to remove the skins of the beans at all?

@SimplyOishiiChannel

2 жыл бұрын

It depends on the beans. I use white kidney beans so I don't peel the skin, and just strain. But if you are using beans that have a tough skin, you will need to peel them after boiling.

do we have to put water when we're straining it

@SimplyOishiiChannel

3 жыл бұрын

You don't, but it makes it easier to strain.

Hi, i would like to ask a question about glutinous rice flour. I couldn’t find option by name shiratamako . Can I buy by name glutinous rice flour. brand name is mochi 🙏🏻

@SimplyOishiiChannel

2 жыл бұрын

It is hard to get shiratamako outside of Japan. You can use mochiko (fine powder version) instead as both of them come from the same type of rice.

The first time I did this, I got concerned because I had wrung out almost all the water and it didn't turn glossy

@SimplyOishiiChannel

3 жыл бұрын

If you add sugar, it should get soft again and become glossy when you knead it.

If I am using lima beans, when do I remove the skin? After cooking? Also, if I am making nerikiri, can I add the rice flour to the shiro-an when it is still warm in the pot or should I remove it and let it cool first? Thank you for sharing! You are a great teacher!

@SimplyOishiiChannel

3 жыл бұрын

If you are using Lima beans, you can remove the skin after soaking. If you are making nerikiri, You don't have to cool it, but you should make a paste with the rice flour with water instead of adding the flour directly to the shiro an.

@moderndaechristine

3 жыл бұрын

@@SimplyOishiiChannel thank you so much!

Do we need to peel off the bean’s skin?

@SimplyOishiiChannel

3 жыл бұрын

It depends on what kinds of beans you are using. If the skin is hard, you will need to peel it off.

Can I use store bought white bean paste?

@SimplyOishiiChannel

2 жыл бұрын

If you can buy the bean paste, that's great. This video is for people who have no access to pre-made bean paste, or would like to make them on their own.

Is it ok to use tinted beans 🤷‍♀️

@SimplyOishiiChannel

Жыл бұрын

You mean, other beans with color? Yes, if it has a high starch conten. It will just be a colored beans like azuki bean paste. You cannot make anko with soy beans as it does not have much starch in it.

Can I use powdered sugar instead? 😅

@SimplyOishiiChannel

8 ай бұрын

If it does not contain corn starch in it, I suppose you can, but i am guessing it woud lose the anko's gloss. I've never tried so I can't say for sure.

Omg her name is yuki my anime dreams have come true because I always love this name it’s so beautiful

And after finish how to store it then?

@SimplyOishiiChannel

3 жыл бұрын

As explained in the video 1 week in the fridge or 1 month in the freezer. Please see my video for more details.

@nghiaphanquoc1604

3 жыл бұрын

@@SimplyOishiiChannel Thank you so much for helping me

Maybe I squeezed too much. Using lima beans, after adding sugar, I cannot get the texture to become paste like. It's very crumbly. Like grits/mashed potatoes. It won't bubble, it just burns.

@SimplyOishiiChannel

2 жыл бұрын

In that case you can add some water to make it into a paste. The sugar usually turns into liquid once you heat it, But you can add some water and make a syrup and add the nama-an (beans), or if you have already mixed sugar into the nama-an, you can add water afterwards.

I did everything you said and followed the recipe without skipping anything but ended up with something that crumbles instead of a paste..

@Noirjk

3 жыл бұрын

Maybe too much sugar..? Is it posible to fix it?

@SimplyOishiiChannel

3 жыл бұрын

@@Noirjk Sorry to hear that. I think you may have kneaded it too long. The paste will dry out even after you take off of the heat. You can save it by putting it back in the pot with some water to make it into a paste again. Take it off the heat while it is still soft. Don't leave it in the pot. Hope it works!

@Noirjk

3 жыл бұрын

@@SimplyOishiiChannel I exactly did that, adding water and hoping it would somewhat fix it. It became a paste but for someone who never ate any type of bean paste I'm not sure if it tastes right. I hope it isn't too sweet, thank you both for the recipe and your helpful reply. You're the best!

@SimplyOishiiChannel

3 жыл бұрын

@@Noirjk Great, you should be fine. If you think it's too sweet, you can use less sugar next time. Thank you for using my tutorial to make the shiro-an!

can i work with canned white kidney beans? lol

@SimplyOishiiChannel

2 жыл бұрын

Sure, you can use canned beans but be sure to rinse out the salt.

I do not understand why you keep rinse the paste, all nutrition washed out

I need sugar free 🙏

Too much efforts 😔

@SimplyOishiiChannel

2 жыл бұрын

You can do the easy method of using canned beans and puree in the blender. Just strain at least once.

Useless steps of soaking just put it in the kitchen machine this is also so much water waste steps before electricity

@SimplyOishiiChannel

3 жыл бұрын

Soaking makes a great difference in the texture which is very important if you are making traditional Japanese sweets. If you cannot taste the difference, then feel free to skip this procedure as stated in the tutorial.