Japanese tea, moffle and tsubuan

GOURMANDE in OSAKA

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.

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