Comments by "Cotton Candy Kawaii" (@cottoncandykawaii2673) on "Business Insider" channel.

yes it's like Japanese marzipan
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@ExecutiveChefLance it's a sweet bean, not really a strong flavor to it. If you've ever had anko (more popular in Japan) it's also a sweet bean but red and a stronger bean taste then white bean. I don't find either as strong as Marzipan which has a really concentrated almond taste; that being said I'm not a big fan of the bean wagashi and prefer mochi and dango which is beanless but this is just my opinion of course
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@ExecutiveChefLance same I prefer mochi and dango to bean wagashi
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it's white beans, sugar or agar, water and rice flour
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I can't imagine why he has a hard time finding workers, this looks like such a fun job like making Playdoh sculpture but they are food that people buy (I would so work there)
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I think he meant they throw out the dye water if it's too dark before it even touches the dough, dye is not expensive anymore
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@sa34w this the birth rates are the same as Western countries our governments just deal with this by importing millions of immigrants, at least Japan is still 98% Japanese and will survive post capitalism
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that's rookie numbers, Kongo Gummi construction family goes back to 578. They have a family scroll from the 1700's that dated their family line back 40 generations
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