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Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving prior to sweetening, which leads to a smoother and more homogeneous paste. Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ...
Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huÅng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou...
Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ...
Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ...
This article is about all of the Cantonese (Yue) dialects. ...
Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ...
Japanese writing Kanji Kana Hiragana Katakana Hentaigana ManyÅgana Uses Furigana Okurigana RÅmaji ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮å), katakana (片仮å), and the Arabic numerals. ...
Jamo redirects here. ...
Hanja is the Korean name for Chinese characters. ...
The Revised Romanization of Korean is the official Korean language romanization system in South Korea. ...
Red bean can mean: Azuki bean (Vigna angularis), most common in East Asia Rice bean (Vigna umbellata) Any of various red varieties of the common bean (Phaseolus vulgaris), including the kidney bean, Honduran red bean, and Salvadoran red bean This is a disambiguation page: a list of articles associated with...
Chinese cuisine (Chinese: ä¸åœ‹èœ) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. ...
A selection of wagashi to be served during a Japanese tea ceremony. ...
Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ...
Binomial name Vigna angularis (Willd. ...
Types
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are: Chinese cuisine (Chinese: ä¸åœ‹èœ) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. ...
- Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for addition texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
- Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are: Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. ...
This article is about the fat. ...
There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ...
- 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
Etymology In Japanese, a number of names are used to refer to red bean paste; these include an (餡, an?), anko (餡子, anko?), and ogura (小倉, ogura?). Strictly speaking, the 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. Dry kidney beans The kidney bean is a medium-sized variety of the common bean (Phaseolus vulgaris) with dark red skin. ...
Species Castanea alnifolia - Bush Chinkapin* Castanea crenata - Japanese Chestnut Castanea dentata - American Chestnut Castanea henryi - Henrys Chestnut Castanea mollissima - Chinese Chestnut Castanea ozarkensis - Ozark Chinkapin Castanea pumila - Allegheny Chinkapin Castanea sativa - Sweet Chestnut Castanea seguinii - Seguins Chestnut * treated as a synonym of by many authors Chestnut is a...
Similarly, the Chinese term dou sha (豆沙), which literally means "bean sand" due to its fine texture, applies to red bean paste when used without qualifiers, although hongdou sha (紅豆沙) explicitly means red bean paste (hong meaning "red").
Uses
Chinese Red bean paste is used in many Chinese foods, such as: - Red bean soup (紅豆湯/紅豆沙; pinyin: hóng dòu tāng / hóng dòu shā): Red bean paste with more water added to form a tong sui, or thick, sweet soup. Often cooked and eaten with tangyuan and lotus seeds. This is almost always a dessert.
- Tangyuan (湯圓, pinyin: tāng yúan): Glutinous rice balls filled with sweet fillings such as red bean paste and boiled in plain or sweetened water.
- Zongzi (粽子; pinyin: zòng zĭ): Glutinous rice and red bean paste wrapped with bamboo leaves and steamed or boiled. The glutinous rice used to make zongzi is usually specially prepared and appears yellow.
- Mooncakes (月餅; yùe bíng）: A baked pastry consisting of thin dough surrounding a filling. The filling is traditionally made from various ingredients, including mashed lotus seeds, red bean paste, or other fillings. The texture of this filling is quite similar to straight red bean paste.
- Baozi (豆沙包; pinyin: dòu shā bāo): Steamed leavened bread filled with a variety of savory or sweet fillings.
- Red bean cake (Chinese: 红豆糕; pinyin: hóng dòu gāo)
- Red bean pancake
Oshiruko(お汁粉), or shiruko (汁粉) is a traditional Japanese dessert. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Cantonese cuisine (Chinese: ç²µèœ; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ...
This page meets Wikipedias criteria for speedy deletion. ...
Tangyuan (Simplified: 汤圆; Traditional: 湯圓; Hanyu Pinyin: ), is a Chinese food made from glutinous rice flour. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Zong, zongzi, or Chinese rice dumplings are a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
For other uses, see Bamboo (disambiguation). ...
Traditional baked mooncake The mooncake (Simplified Chinese: 月饼; Traditional Chinese: 月餅; pinyin: ) is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. ...
Bao redirects here. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Red bean cake (pinyin: hong2 dou4 gao1) is a type of Chinese cake with a bean curd filling. ...
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Japanese Red bean paste is used in many Japanese sweets, such as:[1] Image File history File links Metadata Size of this preview: 800 × 500 pixelsFull resolution (1352 × 845 pixel, file size: 115 KB, MIME type: image/jpeg) Beschreibung: Daifuku, japanische Küchlein aus Reismehl, gefüllt mit Anko, einer gesüßten Paste aus roten Adzukibohnen Description: Daifuku, small japanese rice cake, filled...
Image File history File links Metadata Size of this preview: 800 × 500 pixelsFull resolution (1352 × 845 pixel, file size: 115 KB, MIME type: image/jpeg) Beschreibung: Daifuku, japanische Küchlein aus Reismehl, gefüllt mit Anko, einer gesüßten Paste aus roten Adzukibohnen Description: Daifuku, small japanese rice cake, filled...
Daifuku (大福) is a soft rice cake stuffed with sweet filling, for example an - a sweetened bean jam. ...
Anmitsu (あんみつ) is a traditional Japanese dessert popular for many centuries. ...
Anpan is a Japanese sweet bun filled with sweet bean. ...
Daifuku (大福) is a soft rice cake stuffed with sweet filling, for example an - a sweetened bean jam. ...
For other uses of Dango, see Dango (disambiguation). ...
Dorayaki (Japanese: ã©ã‚‰ç„¼ã, ã©ã‚‰ã‚„ã, 銅鑼焼ã, ドラ焼ã) is a type of Japanese sweet which consists of two small pancake-like patties made from kasutera wrapped around a filling of sweet red bean paste. ...
Manju (Japanese: 饅é , manjÅ«) is a famous, popular, and traditional Japanese confection. ...
Oshiruko(お汁粉), or shiruko (汁粉) is a traditional Japanese dessert. ...
Taiyaki Taiyaki ), literally baked sea bream, is a Japanese fish-shaped waffle. ...
Uirō (外郎) is a traditional Japanese steamed cake made of rice flour and sugar. ...
YÅkan ) is a thick jellied dessert made of red bean paste, agar, and sugar. ...
Korean Red bean paste is used in various Korean snack foods and desserts; including: It has been suggested that this article or section be merged with Taiyaki. ...
It has been suggested that Pat bing soo be merged into this article or section. ...
Cultural use - The cartoon hero Anpanman is an anthropomorphic anpan bun filled with azuki bean paste.
- Anko is also the first name of a character from the popular manga/anime Naruto. Anko and Mitarashi, her surname, are also ingredients in her favorite food, Dango.
Anpanman (アンパンマン), written by Takashi Yanase, a Japanese writer of childrens stories, is one of the most popular anime cartoon series in Japan. ...
Anpan is a Japanese sweet bun filled with sweet bean. ...
Serialized in Weekly Shonen Jump Shonen Jump BANZAI! Shonen Jump Weekly Comic Original run November 1999 – Ongoing No. ...
References - ^ justhungry.com redbean paste
See also Wikibooks' Cookbook has more about this subject: Anko |
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