Koshian ( 漉し餡): The beans are passed through a sieve to remove bean skins.Tsubushian ( 潰し餡): The beans are mashed after boiling.Tsubuan ( 粒餡): Whole red beans are boiled with sugar but otherwise untreated.In Japanese cuisine and confectionery, the most common types are: Smooth bean paste is mainly used as a filling for Chinese pastries. Although the dry paste can be directly sweetened and used, oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel.
The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Smooth Adzuki beans are boiled without sugar, mashed, and diluted into a slurry. It can also be eaten on its own or in sweet soups. This is the most common and popular type of red bean paste eaten in Chinese confections. Some unmashed beans can also be added back into the bean paste for additional texture. Depending on the intended texture, the beans can be vigorously or lightly mashed. The paste is smooth with bits of broken beans and bean husk. In Chinese cuisine, the most common types are: Mashed Adzuki beans are boiled with sugar and mashed. Red bean paste is graded according to its consistency, sweetness, and color. Geopi ( 거피, "hulled, skinned, peeled, shelled, etc.") attached to pat makes geopipat ( 거피팥), the dehulled red beans and the white paste made of geopipat is called geopipat-so ( 거피팥소). Dan ( 단, "sweet") attached to patso makes danpat-so ( 단팥소), the sweetened red bean paste, which is often called danpat ( 단팥 "sweet pat"). As so ( 소) means "filling", the word patso ( 팥소) means " pat filling", with unsweetened dark-red paste as its prototype. Kong ("beans") without qualifiers usually means soybeans. angularis") contrasts with kong ( 콩, "bean"), rather than being considered a type of it. Similarly, the Chinese term dòushā ( 豆沙), applies to red bean paste when used without qualifiers, although hóngdòushā ( 紅豆沙) explicitly means "red bean paste." Other common forms of an include shiroan ( 白餡, "white bean paste"), made from navy or other white beans, green beans and kurian ( 栗餡), made from chestnuts. Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while azukian ( 小豆餡) refers specifically to the paste made with red beans. In Japanese, a number of names are used to refer to red bean paste these include an ( 餡), anko ( 餡子) and ogura ( 小倉). It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. The color of the paste is usually dark red, which comes from the husk of the beans. At this stage, the paste can be sweetened or left as it is.
The paste is prepared by boiling the beans, then mashing or grinding them. Regionally, people may grow up calling it just by one name, but they are essentially the name.Red bean paste ( traditional Chinese: 豆沙/紅豆沙 simplified Chinese: 豆沙/红豆沙 Japanese: あんこ or 小豆餡 Korean: 팥소) or red bean jam, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. In spring, they are called Botamochi (ぼたもち), named after the spring flower, botan (牡丹 peony). In autumn, they are called Ohagi (おはぎ), named after the autumn flower, hagi (萩 bush clover). That’s because we call these rice balls differently in spring and autumn. You’ve probably noticed that I keep calling these sweet rice balls with two names – Ohagi and Botamochi. Is there a difference between Ohagi or Botamochi?
They are commonly eaten during Ohigan (お彼岸), a Buddhist holiday during both spring and autumn equinoxes. There are also variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean paste on the inside. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside. These sweet rice balls are usually made with glutinous rice, sometimes rice, and red bean paste. Today, I’ll share little cultural tidbits of this traditional sweet along with the recipe! What is Ohagi (Botamochi)? They are sweet rice balls filled or coated with red bean paste. Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. Growing up in Japan, I remember we had a lot of cultural, seasonal, and sometimes religious celebrations that often come with specific foods.
0 kommentar(er)
