Red bean paste
From Free net encyclopedia
- This is an article about a food product. For the 5th century emperor of Japan, see Emperor Anko.
Red bean paste or azuki bean paste,
Chinese: 红豆沙 pinyin: hóngdòushā, Hokkien: taosa.
Japanese: Template:Nihongo, Template:Nihongo.
is an ingredient in Chinese cuisine and Japanese confectionery prepared by boiling and mashing azuki beans with sugar.
Chinese cuisine
Red bean paste is used in many Chinese foods, such as:
- Red bean soup
- tangyuan
- zongzi
- mooncakes
- baozi (doushabao)
- Red bean cake
- Red bean pancake
Japanese cuisine
Red bean paste is used in many Japanese sweets, such as:
- Anmitsu (an and jelly)
- Anpan (an and bread)
- Daifuku
- Dorayaki (azuki bean pancake)
- Manju
- Oshiruko or Ozenzai (azuki bean soup)
- Taiyaki
- Uirō (a traditional Japanese steamed cake)
- Yokan (red bean jelly)
Types
Japanese red bean paste is graded according to its consistency. The most common types are:
- tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated
- tsubushian (潰し餡), where the beans are mashed after boiling
- koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type
- sarashian (晒し餡), which has been dried and reconstituted with water
Strictly speaking, the Japanese term an can refer to almost any edible mashed paste, although without qualifiers red beans are assumed. Common alternatives include shiroan (白餡), made from white kidney beans, and kurian (栗餡), made from chestnuts.
Trivia
The cartoon hero Anpanman is an anthropomorphic anpan bun filled with azuki bean paste.Template:Ingredient-stub Template:Wikibookspar