Here's a guide to how to make bean paste that you should master before New Year!

Introduction

It's a fun Christmas season, but after a while, New Year's Day will arrive. Speaking of New Year's, "Anko" is an essential item, which goes great with Japanese sweets and rice cakes. If you make it at home, you can enjoy a gentle sweetness and a firm flavor of beans, which are different from those available at the commercially available. Many people especially enjoy dishes made with bean paste, such as "ohagi" and "zenzai" that use bean paste.

In this article, we will introduce the basic methods of making bean paste that you should master before New Year's. Why not start preparing for New Year's Day a little earlier and surprise your family and friends with its homemade flavor this year?

About red bean paste

Azuki bean paste is an ingredient that has played an important role in East Asia's traditional food culture. Its rich sweetness and unique texture are used in a variety of dishes and desserts, including Japanese sweets and Chinese sweets. This time, we will introduce in detail the types of azuki bean paste, how it was made, its birthplace, history, and its development in Japan.

What is azuki bean paste?

Azuki bean paste is a paste-like food made by boiling red beans and crushing them, and is seasoned with sugar and salt. The color is generally deep reddish brown, which is derived from the skin of adzuki beans, but there are also white adzuki bean paste. While it is widely used in cooking and baking, there are manufacturing and usages that are distinctive depending on the culture and region.

Types of red bean paste

Azuki bean paste can be divided into several types depending on its production method and texture.

Tububan paste

After boiling the red beans, they are left in shape. It has a chewy texture and is used for zenzai and rice crackers.

Mashed bean paste

It is made from boiled azuki beans crushed. It has a good balance between smoothness and graininess, and is used in dumplings and buns.

Strained bean paste

The boiled azuki beans are strained to remove the skin. It has a smooth texture and is used for yokan and dorayaki.

Sarashian paste

This bean paste is made by bringing back dried azuki beans, and has excellent storage properties.

Let's take a look at the history and origin of bean paste

The origin of red bean paste is said to date back to China. It is known in China as the name "Mumusha" and has been used for dim sum and Chinese sweets since ancient times. After that, it was introduced to Japan through the Korean Peninsula, and Japan's unique bean paste culture developed.

In Japan, there is a record that azuki beans were already cultivated during the Heian period, but azuki bean paste was widely used since the Edo period. At that time, with the spread of sugar, sweet bean paste began to be produced, and the culture of Japanese sweets began to flourish.

How to make bean paste

Below we will introduce the basic method of making red bean paste.

Ingredients (easy to make)

• Red beans: 300g
• Sugar: 270-300g
• Salt: 1/2 tsp

How to make it

1. Wash the azuki beans
   Place the azuki beans in a colander and quickly wash them with running water.
2. that will be slicing
   , and simmer over medium heat for 10 to 15 minutes, then discard the boiling liquid.
3. the azuki beans to be soft
   and fresh water in a pot, bring to a boil over medium heat, then simmer over low heat for about 30 minutes.
4. Add sugar
   Add sugar to the softened azuki beans in two portions and mix well.
5. some
   salt to taste and simmer until the broth is low.

summary

The handmade bean paste is a special dish that fully utilizes the flavor of the ingredients. The difference is that commercially available bean paste is that you can adjust the sweetness and texture to your liking, so family and friends will surely love it. For New Year's this year, why not enjoy a warm, slightly different time than usual with Japanese sweets and zenzai made with handmade bean paste?