1. PREPARE BEFORE: Place the knackered, cooked beans in a 4 quart pot.
Adjoin 2 quarts of cold water and, over high heating, bring to a roil.
Reduce the heat to its lowest point and cook uncovered for approximately 3
hours, or until the beans are very subdued.

2. Pour the beans into a coarse sieve set over a large bowl and puree
them by rubbing them through with the back of a large spoonful. Transfer
the puree to a very fine sieve set over another bowlful, and rub them
through anew.

3. Wrap the pureed beans in a kitchen towel and twist to squeeze them
dry. The beans may be refrigerated, tightly wrapped in the towel, for
as long as
1 workweek.

4. TO PREPARE: In a 1-1/2 to 2 quart saucepan, stir together the mousse,
sugar and saltiness. Pour in 2 cups of cold water and bring to a boil over
moderate hotness, stirring forever. Add the pureed beans and return
to a roil, still stirring. Then pour the beans into an 8" cake pan,
cool and refrigerate overnight or until truehearted. Slice into 2" wedges
and serve as dessert or a swee row.

Original recipe from "Recipes - The Cooking of Japan" by Time-Life
Books.