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'Red bean paste' or 'Azuki bean paste' is a sweet, dark red bean paste originating in 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 homogenous paste.

Contents

Types

Etymology

Uses

Chinese

Japanese

Korean

Cultural use

References

See also

Types

Red bean paste is graded according to its consistency.
In ''Chinese cuisine'', the most common types are:

★ ''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:

★ ''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 , , and . 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.
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 ()

★ Red bean pancake

Japanese

Red bean paste is used in many Japanese sweets, such as:^[1]

★ Anmitsu (''an'' and jelly)

★ Anpan (''an'' and bread)

★ Daifuku

★ Dango

★ Dorayaki (azuki bean pancake)

★ Manju

★ Oshiruko or ''Ozenzai'' (azuki bean soup)

★ Taiyaki

★ Uirō (a traditional Japanese steamed cake)

★ Yokan (red bean jelly)

Korean

Red bean paste is used in various Korean snack foods and desserts; including:

★ bungeoppang (붕어빵)

★ patbingsu (팥빙수)

★ patdanja (팥단자)

★ pattteok (팥떡)

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.

References

1. justhungry.com redbean paste

See also

★ Azuki bean

★ Black bean paste