For the anko paste, place the kidney beans and sugar in a saucepan with the water and simmer for 5 minutes over medium heat.
Let the mixture cool down completely and pour into blender, purée until mixture is a smooth paste. You can pass the mixture through a mesh strainer for a finer paste. Set aside.
In a saucepan, mix the soy milk and matcha powder well, until all the matcha powder is dissolved.
Add the dates to the saucepan and simmer over a medium heat for 5 minutes or until the dates are soft and the flavour has infused the soy milk.
While the mixture is simmering, soak the gelatin sheets in cold water until soft. Drain the excess water.
Add the softened gelatin sheets to the soy milk and matcha mixture and continue simmering until all the gelatin has dissolved. Set aside to cool.
Pour the matcha mixture into a blender and purée.
Strain and carefully pour the mixture into 6 small ramekins or silicone molds. Chill overnight or until the panna cotta has set.
Place each panna cotta on a swirl of anko paste and garnish with pumpkin-seed oil and the edible flowers.