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Your shiro an confuses me.
Your shiro an confuses me. The process of making shiro koshian is way more time consuming than just blending it. Part of the whole traditional way of making koshian is to seperate the skins from the meat of the beans. And the problem with the shiroan being to water-y with the more maple syrup you put in can be fix simlpy by cooking it longer, making sure to constintly stir the an so it doesn’t burn. Cooking it longer cooks the water out of the an.