Use the filters below to find links to some of my most used ingredients and tools.
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Kirimochi
Ube Halaya
Ube Extract
Matcha for Baking
Red Bean Paste
Koshi-an for smooth; Tsubu-an for chunky texture
Black Sesame Paste
Evaporated Milk
Pyrex Baking Dishes
Great for baking chi chi dango
9″ Square Baking Tin
9×13″ Metal Baking Tin
Pizza Cutter
Great for cutting sticky chi chi dango
Pastry Scraper
Cookie Scoop
Perfect for cookies and mochi filling!
Digital Kitchen Scale
Shiratamako
Glutinous rice flour for dango and daifuku
Kinako
Roasted soybean powder
Joshinko
Rice flour for kashiwamochi and dango
Katakuriko
Potato starch
