Glutinous Rice Ball Coated with Adzuki Red-beans Jam 　　(Ohagi)
	2 cup adzuki red-beans
	400g sugar (satou)
	a little salt (shio)
1.5 cup glutionous rice (mochi-gome)
0.5 cup rice　(kome)				adzuki	kinako
	4 tbsp bean flour (kinako)
	3 tbsp sugar (satou)
	a litlle salt (shio)
	3 tbsp black sesami seeds (kuro-goma)
	2 tbsp sugar (satou)
	salt (shio)
I. Adzuki Red-beans Jam
1. Soak well rinced adzuki red beans in ample water for 4 or 5 hours. 2. Bring the adzuki red-beans and water to a boil, and drain in a strainer. Repeat 3 or 4 times skimming forms off. 3. Transfer adzuki red-beans to pot, add 3 or 4 times as much water as adzuki red-beans, and boil again until tender. Add water so liquid is always covering beans while cooking. 4. Simmer until liquid just covers adzuki red-beans. Add sugar and simmer down skimming foam off.
II. Glutinous Rice 1. Wash rice and drain in a strainer for 30 minutes. Wash glutinous rice and drain. 2. Mix rice and glutinous rice, and cook in rice cooker. Do not open rice cooker for at least 20 minutes once rice is cooked. 3. Put cooked rice in a mortar and grind until half ground. 4. Dvide ground rice into 15 balls with wet hands. III. Glutinous Rice Ball Coated with Adzuki Red-beans Jam 1. Fold a damp dish towel in four leaves. Unfold adzuki red-beans jam and put rice ball on. 2. Wrap rice ball with jam using damp dish towel, and make form of bale. 3. Repeat this work so that to make five bales. IV. Glutinous Rice Ball Coated with Soy Bean Flour 1. Put soy bean flour in thick pan and roast not to scorchi until to be savory. 2. Let soy bean flour cool on a paper and transfer in a bowl. MIx sugar and salt. 3. Unfold rice ball and put adzuki red-beans jam on. Wrap jam with ground rice and make form of bale. 4. Coat rice bale with soy bean flour. 5. Repeat this work so that to make five bales. V. Glutinous Rice Ball Coated with Black Sesami Seeds 1. Roast black sesami seeds until sputter and grind in a mortar to be half ground. Add sugar and salt. 2. Unfold rice ball and put adzuki red-beans jam on. Wrap jam with ground rice and make form of bale. 3. Coat rice bale with black sesami seeds. 4. Repeat this work so that to make five bales. Serves 5