The red beans used in Amo are rare Tamba Dainagon red beans, which account for only 1% of the national harvest.
It has a thin skin, a pleasant texture, and is of high quality.
Koshian, which uses only the inside of the azuki bean (kure), is rarely made from Tamba Dainagon azuki beans, which have beautiful grains that stand out.
Because Kano Shojuan is so particular about their bean paste, they use plenty of azuki beans.
Strained bean paste is actually very time-consuming.
There are not many Japanese confectionery shops that even make the bean paste in their own factory.
At Kano Shojuan, the craftsmen make the strained bean paste themselves.
“Koshian” has a smooth surface, so it is especially important to finish it with a nice color.
The copper pot gives the strained bean paste a glossy color.
Odagaki Shoten, a long-established store in Tamba Sasayama from which we purchase adzuki beans, is working to protect adzuki bean farmers from the perspective of SDGs.
In support of this initiative, we have developed ``Amo (Koshian),'' which can use more adzuki beans, including non-standard ones, which have been sorted out and omitted as adzuki bean consumption is sluggish due to the coronavirus pandemic.
We have a strong desire to protect Tamba Dainagon Azuki beans.
The outer skins of adzuki beans, which are produced when making strained bean paste, are mixed with sawdust made from thinned wood from the head office Juchosei no Sato, where chestnuts and red pine trees grow, and used to make compost and support the environment.
The blessings born from Satoyama become part of Satoyama once again, and the activities continue to flourish.