http://openkyoto.com/kyoto-support/topic/handmade-anko-for-making-your-own-sweets Sad to say, but this lovely old town requires some support. en-US Sat, 11 Feb 2012 13:56:00 +0000 http://bbpress.org/?v=1.0.2 q http://openkyoto.com/kyoto-support/search.php http://openkyoto.com/kyoto-support/topic/handmade-anko-for-making-your-own-sweets#post-111 Fri, 03 Apr 2009 07:11:15 +0000 adania 111@http://openkyoto.com/kyoto-support/ <p>Yes, I just bought some nice-looking koshian from the regular grocery. It made delicious hamentaschen! Next year I want to try adding yomogi powder to the dough to make it even more 和風! </p> http://openkyoto.com/kyoto-support/topic/handmade-anko-for-making-your-own-sweets#post-106 Thu, 26 Mar 2009 13:03:18 +0000 miwa 106@http://openkyoto.com/kyoto-support/ <p>We are sorry that we did not reply soon enough! I hope you found something nice to make your hamentaschen in Japan.<br /> I am afraid that I don't actually know anywhere you can buy hand made koshian..... There are many confectionary stores in Kyoto, but I can not think of anywhere they sell koshian itself.</p> <p>My favorite anko is from Gozasoro, Obanyaki shop.</p> <p><a href="http://www.gozasoro.co.jp/goods/index.html" rel="nofollow">http://www.gozasoro.co.jp/goods/index.html</a></p> <p>You can get them from Takashimaya and Isetan department store food court. They sell a pack of tsubu-an, but not koshi-an.<br /> If you have a chance, please try. They are only 80 yen and really yummy! </p> http://openkyoto.com/kyoto-support/topic/handmade-anko-for-making-your-own-sweets#post-98 Mon, 09 Mar 2009 05:02:24 +0000 adania 98@http://openkyoto.com/kyoto-support/ <p>Tomorrow is my favorite Jewish Holiday, Purim! For this day, I have always made hamentaschen ( <a href="http://en.wikipedia.org/wiki/Hamantash" rel="nofollow">http://en.wikipedia.org/wiki/Hamantash</a> ) usually with canned poppyseed filling, or with apricot preserves.<br /> This year I had a sudden brainflash, after I realized that I had waited too long to get someone to mail me a can of poppyseed filling. "This year I will make Anko Hamentaschen!"<br /> But to do it right, I thought I should get good handmade stuff (i'm not ready to try to make it from scratch with dried beans).<br /> I have been avidly reading Kyoto Foodie for a while, and it seemed like the best place to ask for advice on getting handmade anko for making my own sweets.<br /> If you like, I'll even bring you guys some of my finished ankohamentaschen to try after I bake them.<br /> I use a cream-cheese pastry dough to make these, so they'll end up like little triangular anko-pies.<br /> I thought koshi-an would probably work better than tsubu-an.</p> <p>Sorry to run on and on... but anyone have a suggestion for getting good beanpaste?</p> <p>Thanks!<br /> ~Queen Esther </p>