"This recipe is so easy, even I can do it. I first had it at a meeting of the Japanese American Historical Society of Southern California made by Nisei member, Hazel Taniguchi. Along with my 7-Layer Rainbow Jello, its one of the few dishes Im able to bring to potlucks."
2 cups flour
1/2 cup sugar
1/2 cup chopped nuts
1 cup softened butter/margarine
Combine flour, sugar and nuts. Cut in butter. Press evenly into 9 X 13" pan, lightly greased. Bake at 350 degrees for 20 minutes.
1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, slightly beaten
18 oz. can tsubushian (red azuki bean) paste
Sift flour, sugar, baking powder and salt. Mix in eggs and tsubushian. Pour over baked crust and bake at 350 degrees for 40-45 minutes. Cut into bars while still warm.