Paste

Kinds
Red bean paste is graded according to its consistency. In Chinese cuisine, the most widespread kinds 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 added texture. This is the most typical and common type of red bean paste eaten in Chinese confections. Can also be eaten on its personal or in sweet soups.
Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained via a sieve to take away the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be straight sweetened and employed, Oil, either vegetable oil or lard, is generally used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly located as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:
Tsubuan (), complete red beans boiled with sugar but otherwise untreated
Tsubushian (), where the beans are mashed right after boiling
Koshian (), which has been passed via a sieve to get rid of bean skins the most frequent kind
Sarashian (), which has been dried and reconstituted with water
Etymology
In Japanese, a quantity of names are employed to refer to red bean paste these contain an (?), anko (?), and ogura (?). Strictly speaking, the term an can refer to practically any sweet, edible, mashed paste, although without having qualifiers red beans are assumed. Common options contain shiroan (), made from white kidney beans, and kurian (), made from chestnuts.
Similarly, the Chinese term dou sha (), applies to red bean paste when utilized with out qualifiers, although hongdou sha () explicitly indicates “red bean paste.”
Uses
Chinese Mooncake
Daifuku filled with red bean paste
Japanese Anpan
Japanese Taiyaki
Chinese
Red bean paste is employed in a lot of Chinese foods, such as:
Red bean soup (/ pinyin: hng du tng / hng du sh): Red bean paste with much more water added to type a tong sui, or thick, sweet soup. Typically cooked and eaten with tangyuan and lotus seeds. This is nearly constantly a dessert.
Tangyuan (, pinyin: tng yan): Glutinous rice balls filled with sweet fillings such as red bean paste and boiled in plain or sweetened water.
Zongzi ( pinyin: zng z): Glutinous rice and red bean paste wrapped with bamboo leaves and steamed or boiled. The glutinous rice employed to make zongzi is generally specially prepared and seems yellow.
Mooncakes ( ye bng: A baked pastry consisting of thin dough surrounding a filling. The filling is traditionally made from different ingredients, including mashed lotus seeds, red bean paste, or other fillings. The texture of this filling is very related to straight red bean paste.
Baozi ( pinyin: du sh bo): Steamed leavened bread filled with a assortment of savoury or sweet fillings.
Red bean cake (Chinese:  pinyin: hng du go)
Red bean pancake
Japanese
Red bean paste is utilised in several Japanese sweets.
Anmitsu, a dessert consisting of red bean paste, small cubes of agar jelly, and pieces of fruit served with syrup.
Anpan, a sweet bun filled with red bean paste.
Daifuku, a confection consisting of a modest round rice cake stuffed with red bean paste.
Dango, a dumpling produced from rice flour topped with red bean paste.
Dorayaki, a confection consisting of two small pancake-like patties made from castella wrapped about a filling of red bean paste.
Manj, a steamed cake filled with red bean paste.
Oshiruko or Zenzai, azuki bean soup, frequently served with rice cake.
Taiyaki, a fish-shaped cake stuffed with red bean paste.
Ykan, a thick jellied dessert produced of red bean paste, agar, and sugar.
Korean
Creating Gyeongju bread with red bean paste
Red bean paste is utilised in various Korean snack foods and desserts such as:
Baram tteok
Bungeoppang
Chalboribbang, a type of little and sweet pancakes produced from glutinous barley flour. It consists of two layers of pancake filled with red bean paste. It is translated as “glutinous barley bread” or “sticky barley bread” into English.
Hobbang
Gyeongju bread
Patbingsu
Patdanja ()
Patjuk, red bean soup, typically eaten throughout the Winter Solstice festival
Pattteok ()
Patt sirutteok
Songpyeon, a assortment of tteok (Korean rice cake) eaten in Hangawi (a harvest festival). Some variants of songpyeon are filled with patso.
Cultural use
The Naruto character Anko Mitarashi is derived from Anko, which means sweetened red bean paste and mitarashi dango.
The cartoon hero Anpanman is an anthropomorphic anpan bun filled with azuki bean paste.
In Natsume Sseki classic novel I Am a Cat, Prof. Sneeze is addicted to red bean jam, on which his wife blames each his dyspepsia and the family’s unaffordable meals bills.
References
^ (2007-01-26) ” ” (Gyeongju standard marketslocal specialties) (in Korean) Daegu Ilbo
^ Gyeongju Korea Tourism Organization
^ “( ) ” (in Korean). Seoul Sinmun. 2008-09-05. http://www.seoul.co.kr/news/newsView.php?id=20080905024007&ampspage=15. Retrieved 2009-09-19. 
^ “( ) ” (in Korean). Kookmin Ilbo. 2001-09-28. http://news.kukinews.com/write-up/view.asp?page=1&ampgCode=all&amparcid=0918308453&ampcode=14151100. Retrieved 2009-09-19. 
See also
Wikibooks Cookbook has a recipe/module on
Red Bean Paste
Wikibooks Cookbook has a recipe/module on
Anko
Sweet bean paste
Azuki bean
Black bean paste
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