Prepare the matcha shaved ice.

Combine the sifted matcha with the sugar.

Add the hot water to dissolve.

In a separate bowl, add the rest of the sugar to the water, and heat until it comes to a boil, then remove from heat, and chill to make simple syrup.

Gradually add the matcha mixture into the simple syrup and dilute, stirring well.

Pour the diluted matcha syrup into a tray, and freeze.

Once half-frozen, stir with a fork to flake the mixture, and return to the freezer.

Repeat the flaking process several times for the shaved ice texture.

Make the raccoon mochi balls.

Combine the shiratamako with water, and knead well to form a smooth mochi dough.

Divide the mochi dough into three portions.

Color one portion with black cocoa powder and leave another portion plain.

Add hojicha powder to the remaining dough and divide into 18 portions.

Shape each hojicha portion: take a small amount for the ears and roll the rest into flattened circles for the head.

Roll tiny balls from the hojicha dough and attach them to the top of the head to form ears.

Use the cocoa and plain dough to form the eyes and nose.

Attach the eyes and nose to the mochi head.

Drop the formed mochi balls into a pot of boiling water.

Once the mochi balls rise to the surface, cook for another 2 minutes.

Transfer the cooked mochi balls to a bowl of cold water to stop the cooking process.

In plastic cups, add a layer of corn flakes to the bottom.

Add a layer of boiled adzuki beans on top of the cornflakes.

Spoon the matcha shaved ice over the adzuki beans.

Arrange the raccoon mochi balls on top of the shaved ice.

Serve immediately before the shaved ice melts.