3 p.m. Tea time in Japan. On a dark afternoon.
The season of moffles is starting…
I’ve bought kiri mochi.
And made the moffles.
Fork mashed azuki beans and kurozato black sugar (melted in syrup) to make tsubuananko , the chunky bean paste.
To spread on the moffles. And enjoy with a cup of genmaicha green tea with roast rice.