Ogura Yokan
Ogura Yokan
Introduction:
"Sheep soup originated in China, and then it was introduced to Japan and became a local traditional snack. In the early days, lamb soup was indeed a kind of soup made by adding mutton, and then cooled to a frozen meal. In the later period, sheep soup was spread to Japan, but in the Kamakura era and Muromachi era, Zen Buddhism was introduced. Because monks could not eat meat, sheep soup gradually evolved into a jelly food made of beans. Since then, sheep's soup has become one of the famous tea dishes in the tea ceremony, and the Japanese have gradually developed and transformed it into today's many kinds of sheep's soup with different tastes. "
Production steps:
Materials required:
Watercress: 8g
Water: 400ml
Red bean paste: 400g
A pinch of salt
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: sweet
Ogura Yokan
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