Details
A gently sweet zenzai made with azuki beans from Hokkaido and chestnuts. The beans are left whole, so they eat well against the soft crumble of the chestnut.
It is delicious just as it is, but it is also good spooned over shiratama rice dumplings, or — in summer — alongside vanilla ice cream. To eat it warm, empty the can into a pan and heat gently over a low flame, adding hot water little by little until it is as thick as you like. It is also good poured straight over hot mochi, letting the heat of the mochi loosen it.
