| After washing the rice, drain and add water and let stand 30 minutes. Cook rice. While still hot, mash rice grains partially with wooden masher dipped in water occasionally to prevent sticking. Make rice balls about 1 1/2 inches in diameter, moistening hands with salt water. Using wet cloth (size of a napkin), place An (bean paste) on one end and flatten with other part of cloth. Center rice ball on An and shape into ball, covering rice with An. For variation in color: White - - Cover with white An Yellow - - Roll in kinako (mixed with sugar and little salt) Black - - roll in pan-roasted black goma(seseme seed), ground well in suribachi(grinding-bowl), mixed with sugar and a little salt | 
