Numark
先輩
- 16 Apr 2005
- 154
- 3
- 28
I just bought a bag of koshian (smooth paste) prepared azuki beans...
I like anko in daifuku and have had it in takiyaki and dorayaki... I was thinking the easiest thing to make at home would be dorayaki.
Does anyone have a favorite use for anko, even non-traditional uses?
I like anko in daifuku and have had it in takiyaki and dorayaki... I was thinking the easiest thing to make at home would be dorayaki.
Does anyone have a favorite use for anko, even non-traditional uses?