1. Wash and soak the azuki beans overnight.

2. Place the beans, soaking water to cover and kombu in a heavy pot. Cover with a heavy lid. Bring to a boil on a medium-high flame.

3. Shock several times with cold water. Cook for 30 minutes, uncovered and then 1 hour, covered.

4. When beans are soft, add the rice syrup or raisins to sweeten. Cook off the remaining liquid and puree in a suribachi to obtain a paste.

To cover ohagi with the topping:

• Spread 1-2 tbsp of the topping on a plastic saran wrap, place the ohagi rice ball on top, firmly cover it with the wrap. Unwrap it. The ball should be comletely covered with the topping and the wrap should be almost clear.

• Repeat for the rest of the balls.

• Serve.