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Classic
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page 106
OWA OKASHI
A favorite Japanese candy. It is made of sweet rice, roasted over an open fire,
same as popcorn, mixed with goma seeds, and held together in pressed bars with
barley sugar. It is an improvement over the American popcorn-peanut balls.
YOHAN CANDY
Boil adzuki (purple beans) to a paste, and mix with sugar and seaweed gelatine.
Allow it to harden.
CHESTNUT KINTONS
(Cream Candy)
One quart of chestnuts; one pint of sweet potatoes; one pound of sugar; three
quarters pint of mirin sauce; one tablespoonful of vinegar.
Blanch the chestnuts and place them in lukewarm water. Boil, changing water
several times, until you can pierce the nuts with a needle. Strain off water,
then add one pound of sugar, three quarters of a pint of mirin sauce, and boil
slowly. Have ready sweet
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