strawberries, tsubu-an and ice cream

By sanmo_babe

Ingredients

• You need some tsubuan, sweet azuki beans that have been roughly mashed. I recommend my not-so-sweet tsubuan, which is easy to make in batches; extras can be frozen. Or use storebought—you can find it
• You also need some ripe strawberries, which are in season now around here, marinating them in balsamic vinegar.

Preparation

Step 1

Put about 2 tablespoons of tsubuan in a bowl, and top with about 4 (or more) spoonfuls of sliced strawberries, with plenty of the syrup that it’s in. Top with a little, or a lot, of vanilla ice cream, made with soy milk or cow’s milk, whichever you prefer. (In this case I prefer a soymilk ice cream, which seems to fit better.) Let the ice cream melt over everything while you eat.