Anko, sweetened Azuki bean paste, is used in many Japanese confectionery. Personally, I love anything with red bean paste just like how some people are crazy about chocolate (I do love both). I will be sharing another red bean sweet recipe in a week or two, so today I am going to share how to make Anko from scratch and a red bean dessert soup called Zenzai using Anko.
The inspiration for making this recipe actually came from the readers of Just One Cookbook. Some of you had told me that you can’t find canned sweetened red bean paste in your area so I prepared a How To page for this recipe.
Once you make red bean paste, we can make many variation of Japanese sweets using the paste. So far I’ve shared Red Bean Pancake, Red Bean Ice Cream, and Dorayaki. Today I’m going to share Zenzai.
Zenzai is a traditional Japanese dessert. It’s a thick sweet soup consists of boiled azuki beans and often served with mochi (rice cake) or shiratama dango (glutinous rice flour dumplings – Recipe here). Oshiruko (お汁粉) or Shiruko is another name used in east of Japan where azuki beans are boiled and then crushed into paste and it has a more watery consistency than zenzai.
Sweet azuki bean soup with sticky mochi is a comforting sweet for Japanese people in winter time.
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- 100 g red bean paste (anko) (100 g = 3.5 oz) (I used Tsubuan, see Notes for homemade recipe)
- 100 ml water (100 ml = 100 g)
- pinch salt (kosher or sea salt; use half if using table salt)
- 1 piece kirimochi or homemade mochi (or Shiratama Dango, see Notes)
Gather all the ingredients.
- In a saucepan, heat anko and water and bring it to a boil. Add pinch of salt and mix well. Turn off the heat.
- Cut mochi in half/quarter (if you like) and place mochi in a toaster oven and toast (or bake at 400F) until puffed up and golden brown, about 10 minutes.
- When the mochi is nice and toasty take it out and put it in the Zenzai. Enjoy immediately but be careful and don't burn yourself.
Red bean paste (anko): homemade recipe, click here.
Shiratama Dango: homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
My mum used to make this soup quite frequently for us when we were kids! She added dried orange peel to the soup though – it gives it a nice tangy after taste.
Yes! My mom puts yuzu zest in zenzai. 🙂
Looks like a good snack! I love rice cake dishes like this it reminds me of home. I have something not like this but I guess they fall in the same category have a look here http://angsarap.net/2010/10/10/guinataang-halo-halo/
I love Japanese food! It always has such subtle flavors and is healthy..
That looks phenomenal! At this rate, you can be a professional food stylist very soon. I bought red beans months ago but haven’t used it yet. This looks so yummy….what kind of mochi should I buy? What shape is it? Do u know if it’s the same as Korean ones?
It’s called Kiri Mochi. Here is the images of Kiri Mochi. Hope this helps. I’ll also add this in the recipe. Thanks Fern!
p.s. I’m not sure about Korean kind…
Loves this sweet red bean dessert! Putting in the mochi is something new to me. Should try it one day.
Love the photos and have you’ve plated it Nami 🙂 Love love LOVE the wood board hehe ~ we have Red Bean Soup in Hong Kong too. But we don’t have rice dumplings ~ I never use to be a fan of red bean soup but lately, lol I’ve been addicted to everything ‘red bead’ 🙂 I heard that it’s really good for our health too ;D
Please share more and more sweet recipes if you can!!!
Wow, Nami! Loving the look of this – a real sticky treat indeed. Have so much to learn. Perhaps I should make a macaron out of this – even better, I can see you making it 😉
なみさん
ぜんざいに限らず、私もあんこ系のお菓子、大好き！ぜんざいは私の家では、年中無休で食べてます。さすがに夏は頻度も減りますが。。。
いつもながら、盛り付けも写真もすてきですね！
偶然ですが、私も先日作ったぜんざいの写真を撮ったので、次のポストにしようかな？と思っていたのですが、なみさんのぜんざいで十分な気になりました♪
話がそれちゃいますが、3月というのに、今日は雪が降りました。去年の昨日はこんな寒い中、震災で被害に合われた方々はさぞ寒く、悲しく、怖かったことでしょう。。。でも、世界中の愛を感じましたよね。
Wow, loving this recipe. Have saved it for another day, thanks.
You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.
Very pretty dish! I love that this red bean paste is good in both sweet and savory dishes!
Such exotic dishes which I always love – this is a great dish as every dish is my friend 😀
Cheers
Choc Chip Uru
An exotic dessert soup? How fabulous! And it’s beautiful, too….so nice, Nami!
A dessert soup! What a brilliant idea! Absolutely stunning guest post by Reem!
I just left a comment for both the posts here. lol. will hop over to the other one now. 🙂
The does sound very comforting. Beautiful presentation and I loved reading your post.
I also love that board, and I’m trying to think of ways this could be incorporated into a traditional dessert. Everything you make looks appetizing! I’m always amazed at how complex your dishes look and you make them sound so easy. Have a fun week!
That is so simple and so unusual : ) Lovely pics, Nami.
I’m always learning something new from you. Chinese red bean soup also have glutinous rice balls, but not toasted – i bet toasted ones is more tasty! you are so creative in your styling, i’m trying very hard to style but always turn out so boring. loving your wooden board.
btw, what macro lens are you using?
I use 60mm f2.0 macro lens. But for most photos, I usually use 50mm f1.4. 🙂
LOL… I’ve just boiled red bean last night to make my childhood favourite ice cream 🙂
Love anything with red beans 🙂
Gosh, I must make a list of all these wonderful ingredients you introduce me to and go to my Asian market and see if I can find them to try them out. Your soup looks lovely. PS.. those little sandals are too cute. 🙂
i always love a simple and straight forward recipe for my treat! and your recipe definitely spot on!. *the wooden slippers chop stick rest are so cute!
Interesting, not something I have ever seen before. Looks very pretty!
Looks and sounds absolutly delicious, a bowl of your zenzai soup would make me happy. =) The how to make anko page is going to be useful! thx for the huge share nami!
A dessert soup? I’ve seen it all! And I’m loving all your props – cute little chop stick rests!
What a delicious soup! I’ve always liked red beans, but this is the first time to see it used in soup. I must try this. Thanks for sharing another good one, Nami! Have a great week, my friend!
While I’ve never tried it in this preparation, I have tried mochi filled with adzuki. I actually made them from scratch, including the bean paste:) Cute props and pretty photos Nami.
Looks so delicious, I saw so many recipes using the red bean paste, but never found it in a store near by, thanks for the recipes and will wait for the other sweet recipe ….
Nami – Another beautiful post! I agree with Fern that at this rate you will become a professional food photographer/stylist very soon. I do love all Japanese sweets made with red bean paste. Also, your how to page is amazing – very detailed with great photos!
Many thanks for this wonderful, well-illustrated recipe. I love exotic sweets and I have seen recipes with red bean paste a couple of times but the red bean paste is really difficult to come by, even in the few Asian stores available here. These kind of posts are really appreciated. The soup looks lovely and delectable!
Wonderful Nami!!!
Red bean soup…. Yumm… God I have to stop getting scared with red bean paste….
LOVE LOVE LOVE your props and pics…
Those sandals…. super cute…..
B/W My hubby bought me a pair from Japan, I love them…
beautiful, delicious, mouthwatering! I love everything in this soup and my husband would too! He is obsessed with red beans!
I enjoy red bean paste is sweets out at restaurants but have yet to experience at home. This is inspiring to try Nami.
Hi Nami! I hope you had a great weekend! The red bean soup is one of our favorites growing up, as is the green bean soup. The difference is we actually cook from the whole beans (which takes a LONG time for red beans). I love that you add the roasted mochi on top, I bet that really adds a great texture to the dessert!
What are you doing for Spring Break? I have a few playdates planned for Trinity, in fact I just fed the girls and they are back in the room playing (I have no idea what). Tomorrow we are heading to the Galleria Mall so they can have a “Proper Lady’s Lunch”, those 2 girls are hilarious!
I have heard a lot of good stuff about red bean paste for making delicious desserts. However, this is the first I have seen it used in a dessert soup-new and unique to me! I will need to try to experiment with using the paste and I look forward to more posts using this ingredient.
Nami, it looks even more unusual than azuki bean paste sold as sweet snacks in Japanese shops. Your presentation is perfect and beautiful, but I’m afraid I’m one of those who are not big fans of azuki sweets. I also don’t like chestnut sweets and my Japanese friend told me there is something in common in both azuki and chestnut desserts. (Haha, now that I think I would snatch the mochi cake and leave the soup for those who love azuki!)
I’m with you I love red bean everything…. This soup sounds so delicious especially with the mochi. I swear I could eat any and all sweets you make with red beans. YUM! I’m still trying to figure out when I try your dorayaki recipe.
Very unique, I would love to try this. Is Nami restaurant chain opening in Europe anytime soon?:)
Nice photo, and those jandals/slippers look interesting
I don’t believe I’ve ever had a dish like this Nami but it’s gorgeous! And I love red bean paste (red bean ice cream is my favorite!) so I would love to try it.
I always learn something wonder while I’m visiting your blog :). I never heard of red bean paste before this recipe was definitely informational for me 🙂
This looks awesome! Always learn something new at your blog. Love this!
Looking at your mochi, I know what i want with my tea tonight…
I love your beautiful posts and pictures. The food reminds me of my dad and my growing up childhood. Thank you!
This looks great – I love mochi. Mmmmm….
Been a while since I last had red bean soup, great looking photos Nami, I love the cute little slippers:D
Im yet to cook with redbean – you’ve inspired me 🙂
Hi Nami! I came by earlier to pin your beautiful red bean soup but forgot to leave a comment;-) This ingredient is new to me but sounds wonderful from your descriptions and looks beautiful from your lovely photos!
Thanks for your help!
First of all love those cute slippers and the bowls.
The bean paste itself is very tasty, the soup would definitely be great.
Nami, I love this simple soup and beautiful photos that makes me want to run out and get some red bean paste! Not sure I can get red bean paste here but I can look 🙂 I have got to take some photography lessons from you and Nancy because I am so bored with my limited knowledge of my camera and skills. I have yet to read the post you recommended but I will. Have a great week.
I’ve never been a fan of the Chinese red bean soup my parents like, but I would try this! Especially with the mochi. The slippers are so cute!
I should eat more red beans but I hardly do 🙁
Looking at your dessert at the start of this wet (rainy) week is especially comforting. How I wish for one bowl after dinner every day of this week.
Stunning pictures! I’ve come a long way from disliking red bean paste to loving it! It’s one of things that learned to appreciate over time. Like your step by step instructions on making the bean paste. I also have made the paste at home but I blended in a blender to create that smooth texture. Will make Zenzai with my homemade bean paste soon! Thanks!
I really need to find a store where I can buy this things, I love your recipes but I don’t have the things to make them
I’ve never tried red bean soup, but I’ve had red bean dishes a number of times at my favourite Japanese restaurant. I love this simple soup, and those props in your photos are so cute!
This photo has the prettiest styling! Love those little slippers. And I’m a big sweet red bean lover. I can’t really keep it in the house because it’s one of those things I’ll keep eating 😛
That sounds like such a delicious way to feature sweet azuki beans. I have a bag of them on my counter that I will be cooking with this week. I am excited to try them after seeing them featured here often. You are an inspiration!
I’ve only had red bean ice cream! Now, I have another use for red bean paste! Thanks Nami and Happy Tuesday!
This looks utterly delectable – am wondering if I can find the ingredients here. Just seems so sweetly soothing.
I love azuki beans, and your dish look very comforting and I can imagine tempting! Sweet soup..yummy!!! Keep them coming Nami!!!
An interesting soup! I bet it is really delicious and comforting.
Cheers,
Rosa
What a delicious looking soup, Nami! As usual, you’ve tempted me with a new idea and interesting ingredients. Thanks for sharing your talents, sweet girl!
Awesome presentation and surely delicious soup! A must try =)
This is such a simple but delicious soup, Nami! I love soup with a tinge of sweetness like this.
I have never had beans in desserts. I can imagine it tasting really good though. This recipe sounds like such a lovely dessert Nami.
Dear Nami
I don’t mind this red bean soup as the Chinese version is very similar although I think the Japanese version is more elegant and not as sweet. You have some of the cutest chopstick holders that I have ever seen.
I love anything with red beans and prefer it to chocolate. This is something I (and the husband) would really like, Nami. I didn’t know that mochi can be grilled. That is so interesting.
Another one for my list. I have some red beans sitting in my pantry right now. I’ve made my own bean paste before, but I can find canned red bean paste too. This sounds so good just gotta try it.
It’s nice to see the comparison photo of the bean pastes–this soup looks delicious. Love the color that the paste gives to food.
Nami, this soup looks great! Definitely something that I want to try making.
私、これ大好き！栗を入れてもいいよね。いつもステキな写真。説明も解りやすいです。すっごいコメント。私のブログにもこれだけ人達がコメントくれたら、やりがいありそう。
Filipinos have mung bean cakes that are enjoyed as a midday snack and I adore them. I love bean-based sweets so I already know I would like this. Your pictures are so pretty, Nami. 🙂
I love this dessert soup idea! So beautiful! And as always, I adore your photos!
Nami, I love red bean paste too. This red bean soup is definitely something I would enjoy after dinner. Nice pics!
Thank you for the how to Nami, I too have not been able to find the paste anywhere
I love the color of your soup, it is so rich and comforting
Nami-san, O Genki desu ka? I love your version of red bean dessert soup. Grilling the mochi really adds something special to this dish. I just love how the ends of the mochi get crispy and the center chewy after baking or grilling. It is the whole wonders of the textures. I just gave you a plug on Bam’s Kitchen…. and thinking of you during this very difficult one year anniversary. Take care, BAM
This recipe is very new to me… I’ve eaten a lot of red bean based desserts but strangely never something savory! And soup sounds like a great way to start! I think I saw this paste in an gourmet supermarket here… I would love to try it out 🙂 Thanks, Nami! And your pictures are as gorgeous as always!
Wow..love the first picture..and recipe..quite new, as all your recipes are, Nami! Love the unusual and healthy ingredients you use.
I saw it yesterday on Facebook Nami, I’m so excited about the How to page, it’s so easy to make this paste! The soup also is so easy with nada ingredients, how smart!!!
Hugs!
I forgot to mention those super cute tools and utencils, serving dishes and how amazing they are!!!!
I love red bean paste, soups or baked goods. That looks so delicious 🙂
Your props are super cute!!!
I just checked out (and printed) your red bean paste instructions. How fantastic! It’s one of those sweet/savory items in Chinese cooking that makes me feel like I just have to eat out or else I’ll never get it (as with most of your recipes. But, I am a western girl and Chinese cooking nube, so that’s to be expected).
This savory use of it looks fantastic. Thank you!
nami, such a interesting and wonderful recipe! I love the shoots!
At first glance I didn’t realize this is a dessert! Now I have to go to the Japanese market and find red bean paste. Nami, you inspire me to know more about Japanese food 🙂
These red beans are so versatile… I’m so intrigued by them 🙂
That sounds interesting and also new to me. Love the props you used. So authentic 🙂
Great dessert Nami I love red bean soup especially with mochi…yum!
Beautiful pictures as always…hope you are having a fabulous week 🙂
we also have this in chinese desserts! without the mochi though. and sometimes extras liek lotus seeds or black glutinous rice is added. this is one of my favourite soups!
This is fabulous Nami! And I adore all your serving dishes…too cute!
This looks like a very nice treat, Nami! Sweet flavored soup with mochi sounds like a good afternoon snack. Thank you for sharing another wonderful gem from your country.
~ ray ~
I have to say I’m not always a fan of sweetened red bean desserts. I can take them only in small doses. But yours looks so beautiful, you just might convert me yet. 😉
I LOVE red bean paste, especially in mochi! I’m so intrigued by the soup – sounds perfect for me!
thank you, ive been searchin for this red bean paste before but i always forgot it hihi.
luckily i hope to this blog of yours really big thanks and i already added to my list hahas.
good post 😀
we have the similar red bean soup where we boil red bean with water from scratch, season with sugar and add glutinious rice ball at the end..Your sound so simple and yummy!
Oh this recipe looks good – I love red bean as well as mochi! Perfect for cold weather 🙂
OMG! Your Japanese clogs are soooo cute!! And I never knew there were different types of red beans. hehe.. Love red bean soup!!
Red beans are in all of my favorite desserts. Lol, sometimes when I make halo halo I use all red beans. But I’ve actually never had them in a savory dish – can’t wait to try it!
Hehe, the mochi reminds me of marshmallow 😀 I’ve never tried red bean soup before – I must admit that my first experiences with red bean paste were less than positive. I was given it and told it was like “candy”. Of course it’s so different to any kind of western “candy” I’m familiar with so I didn’t enjoy it at all at first. Over time I came to enjoy it more and more so I think I I’d like this a lot – I’ve never tried a soup as a dessert – sounds like fun 🙂
Wow…the red bean dessert looks so fun to enjoy with mochi. I’ll ditch the Southeast Asian version and give this Japanese version a try soon!
Very interesting! My mom makes red bean soup very frequently and in fact, I made some a few weeks ago! Malaysian way is slightly different which I hope to share with you one day! 🙂
I love anything with red bean! This soup looks awesome. Thanks for putting a ‘how-to’ on making red bean paste because I have not found it here in Israel.
I guess it is much faster to cook this using anko. I usually cook it from scratch with red beans and a little orange rind. Nice pictures! 🙂
I’ve never tried red bean paste apart from a mochi rice cake. This looks so easy and intriguing that I want to try it out! 🙂
I have never considered using red bean in soup, thanks for sharing Nami. I hope you’re enjoying your weekend!
Red bean paste is SO GOOD! Thanks so much for showing us how to make it! It looks easier to do than I thought so it’s on my TO DO list! Your soup looks delicious!
I am so happy to find you on Maureen’s site, The Orgasmic Chef. You blog is gorgeous, and I really look forward to following you! I love learning and growing with photography, and your photography is very inspirational! Take care, Terra
My favorite red beans! I’d always add extra red beans to my ice-kachang (shaved ice)!
I just bought a packet of koshian from Daiso last week. I’m so happy & excited when I saw it in the store! LOL
I’m gonna search for the mochi and start making this yummy dessert soon! 😉
Azuki beans are at the top of my favorites list. This does look comforting indeed! I need to try out your paste and try for a sweet 🙂
Hi Nami….a soup recipe…yay! Remember you told me there are very few Japanese soup recipes? Well, I guess you thought of one eventually! And this looks delicious! I love your photography and the little Japanese slippers as decoration. They are so cute! Hope you’re doing well!
Hello! I just wanted to say I ran into your site today and I’m very much in love with it. I’ll be trying to make this today, as well as some other things I found here <3
I really like the picture! Where did you find the little sandals?
Hi Jessica!
I think I got them at Daiso, a Japanese $1 store in SF (it’s a chain). They were in Japanese decoration section. Glad to hear you like this picture! 🙂
Tried this tonight with Shirakiku brand koshi an–now in a easy to squeeze out package– and homemade mochi. My family enjoyed the quick treat on a rainy night in Honolulu. I look forward to trying your other recipes!
Lori Bruner Okamura
Hi Lori! I have been thinking about making this for several days now. I’m a huge anko fan and I can eat it everyday… 🙂 So happy you enjoyed this. Thank you for letting me know!
Hi, Nami.. Your blog is great! You have to be a chef! 🙂
I’m a first time visitor here.. I fall in love with Japanese dessert.. Thank you for share this recipe.. But maybe you can give me some advice.. Do you know how to make kiri mochi? It’s a little bit hard to find the recipe in internet.. It’s said that making kiri mochi need more effort, you need mortar and pestle.. Is that true? But I would love to try someday..
Arigato.. 🙂
Hi Melia! Welcome to my blog and I’m happy that you stopped by!
I don’t have a recipe for it, but here is the traditional step by step (using big wooden mortar and pestle (sort of)).
http://www.pref.kanagawa.jp/cnt/f450009/p580945.html
I also found youtube that might be helpful. This person has videos on how to make mochi flat and cut into squares.
http://www.youtube.com/user/yoshimomohiro?feature=watch
For mochi recipe,
http://www.seriouseats.com/recipes/2010/02/how-to-make-mochi-red-bean-asian-lunar-new-year-recipe.html
or
http://justhungry.com/homemade-mochi-pounded-rice-modern-way
Hope that helps! 🙂
Whoaa.. that’s a lot of sources.. Why can I not find these? 😀
Naruhodo.. I’ve ever seen making mochi with family or children, like traditional way in Kanagawa.. Seems so fun..
Thank you so much, Nami.. You’re so helpful! I really appreciate..
Hontou ni arigatou gozaimashita.. 🙂
Doitashimashite! 🙂 Do you know that Japanese bread maker also has a function to make mochi from scratch? I’m thinking about getting that bread maker one day… 🙂
Nami, the recipe for Red Bean Soup looks like something I would want to try. I would also like to know where you purchased your “props” the tiny getta sandals? My daughter would love to have those on her table the next time she prepares a Children’s Day feast.
Thank you,
Sharon
Hi Sharon! I hope you enjoy this recipe! I think I got this geta from Daiso (Japanese $1 store). They have small (and cheap) Japanese decorations stuff there. They have online store, but they only sell selected things… Sorry I cannot help much. 🙁
Here’s the link for Daiso: http://www.daisojapan.com/
I love zenyai, thank you for this recipe and for your wonderful site!
I have already made your mochi, and it was perfect.
Domo!
Hi Tanya! So happy to know you like zenzai too! This is a wonderful snack in winter months. I enjoy eating mochi too, so I always look forward to zenzai with mochi on cold days. 🙂 Glad to hear you enjoy my mochi (strawberry mochi?) recipe. Arigato!
Hi Nami,
I tried making your zenzai soup ytd, overall it was quite good, and I already want to try the recipe a second time. Just a quick question, I used anko that I had chilled in the freezer and boiled it with water, however the two don’t seem to be able to blend? The red beans and water remained separate even after I had boiled them together, is it supposed to be like that?
I toasted the mochi in my oven and they turned out perfect! helped myself to two big chucks!
Hi Marilyn! It depends on how you cooked anko (if homemade). If you can still see the bean, then the outcome of zenzai is liquid + beans. Only if you use “koshi an” (paste texture of red bean), the liquid will be thicker and blend in. If you feel it’s watery, cook a little longer to reduce a bit. If you prefer the liquid to be thicker, then you may want to use koshi an (I don’t have a recipe yet, but Japanese grocery store sells koshi an (you wont’ see any bean shape). Hope this helps…. 🙂
Thanks Nami!
I’m using canned sweetened red bean paste.
I’ll try to reduce it more next time.
お返事ありがとうございます!
どういたしまして！:)
Can you show us how tomake mochi from scratch?not the trational one though,i hear its labor intensive. But i heard that there are other ways to make it…i miight not find mochi rice though…some sort of flour? The stovetop version please,im uncomfortable using the microwave…
Hi Mikah! Yeah the traditional mochi is a bit labor intensive. You can make shiratama dango which takes about half hour or less to make.
I have one tutorial here that requires cooking over stove.
https://www.justonecookbook.com/recipes/mitarashi-dango/
You can use mochiko (some people think it’s easier to find this one), but you need to adjust the amount of water (use less water).
Hope this helps, and enjoy! 🙂
Just want to tell u that ur photographs keeps getting better n better. Love that touch of mini getta next to the zenzai
Hi Susan! Aww you’re so kind. Thank you very much! I’m glad you noticed the geta. I used to put more small props in the picture… 😀
When you bake the dumpling are they already boiled or is it the raw dough? And do you have suggestions for the baking temperature and time?
Hi Graig! I updated the recipe with step-by-step picture from another post. You would toast in a toaster oven or oven (or even frying pan).
I have a video of toasting mochi in the toaster oven here (@0:50).
https://www.justonecookbook.com/how-to-enjoy-japanese-mochi/
Hope this helps!
Hi Nami,
My family loves your red bean soup so I make it on a weekly basis. Just wondering if you have a recipe for sweet black sesame soup. Thanks.
Hi Darlene! I’m so happy to hear that. I haven’t had it for a while and I definitely want it with mochi!
I had never heard of the sweet black sesame soup, so I googled. I learned that it’s a Chinese dessert. I haven’t tasted this before. I have to give it a try when I see it.
My blogger friend has the recipe: http://www.chinasichuanfood.com/black-sesame-pastesoup/
Hope that helps!
Can I make this recipe with koshian?
Hi Haru! Yes, you can make it with Koshian. 🙂
Sweet!
Thank you. I’m gonna try and make this on the weekend. Looks good.
Aaah finally I found this recipe! First time I try this was when I hiked Mount Tsukuba last year, and now I’ve been craving it again because of the sweetness from anko and chewiness from the mochi, love it! Thank you for sharing it Nami-san!:)
Hi Fisti! I’m excited that you can re-create this recipe at home! Hope you enjoy! I LOOOOOOOVE zenzai. It’s my favorite sweet treat all year around. 🙂