{"id":4893,"date":"2021-01-06T09:30:40","date_gmt":"2021-01-06T09:30:40","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4893"},"modified":"2021-01-11T00:47:44","modified_gmt":"2021-01-11T00:47:44","slug":"the-magic-of-the-little-red-beans","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/01\/06\/the-magic-of-the-little-red-beans\/","title":{"rendered":"The magic of the little red beans"},"content":{"rendered":"\n

One thing I have very rarely talked about here is adzuki – \u5c0f\u8c46 literally small bean<\/em>. They are present in many Japanese recipes and in most of the Japanese sweets. In fact beans are an important staple in Japanese cuisine: to name only a few the soya beans or daizu \u5927\u8c46 literally big beans<\/em>, the traditional jumbo black beans or kuromame \u9ed2\u8c46 for new year and of course the tiny adzuki!<\/p>\n\n\n\n

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raw adzuki beans<\/figcaption><\/figure>\n\n\n\n

These little beans are usually cooked with sugar and salt to make tsubuan \u7c92\u3042\u3093 when the beans are kept almost whole, or anko \u3042\u3093\u3053 when the beans are pur\u00e9ed into an homogenous paste. The paste of tsubuan and anko is then used in many preparations: yokan, dorayaki, daifuku, ohagi, kintsuba, oshiruko… <\/p>\n\n\n\n

Today let me introduce the basic recipe for anko and tsubuan and of oshiruko \u304a\u6c41\u7c89, one of the traditional new year \u201csoup\u201d. Even though adzuki are dried beans they cook in 1h only so they are surprisingly easy to use.<\/p>\n\n\n\n

Anko and tsubuan<\/strong> (makes 500g which is a lot!)<\/p>\n\n\n\n