Red bean paste
Red bean paste
 |
| Alternative names |
red bean jam, adzuki bean paste |
| Type |
Sweet paste |
| Region or state |
East Asia |
| Main ingredients |
Red beans, sugar or honey
|
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Red bean paste (Chinese: 豆沙; Japanese: 小豆餡; Korean: 팥소) or red bean jam, also called adzuki bean paste, is a paste made of red beans (also called "adzuki beans"), used in Chinese, Japanese, and Korean cuisines, as well as Japanese and Korean confectioneries. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the beans can also be husked prior to cooking, resulting in a white paste. 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 Japanese, a number of names are used to refer to red bean paste; these include an (?), anko (), and ogura (小倉). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, with azukian (小豆餡?) referring specifically to the paste made with red beans, although without qualifiers red beans are assumed. Other common forms of an include shiroan (白餡, "white bean paste"), made from navy or other white beans, and kurian (栗餡), made from chestnuts.
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