Red bean paste
The red bean paste , also Adzukibohnenpaste called, is a sweet, dark purple paste of adzuki beans , which in various Chinese , Japanese or Korean is food, mostly sweets used. The paste is made from first boiled and then mashed adzuki beans and is sweetened with sugar or honey during production . Often the bean pods are sifted out before sweetening, which results in a softer and more homogeneous mass.
The paste comes from the vegetarian Buddhist cuisine in China. There it is called Dousha ( Chinese 豆沙 Pinyin dòushā) or Dourong ( Chinese 豆 茸 , also 豆蓉 Pinyin dòuróng). In Japan it is called An ( Japanese 餡 , kana あ ん ), Anko ( Japanese 餡子 / 餡 こ , kana あ ん こ ) or Ogura ( Japanese 小 倉 , kana お ぐ ら ), in Korea it is also known as Pat ( kor. 팥 ).
Anko has different classes in Japan depending on the fineness of the mass . The preparation of Dousha varies slightly depending on the region in China.
use
In China, the paste is used for Tangyuan , Zongzi , moon cake , various baozi , e.g. B. Doushabao ( 豆沙包 ), and various cakes used. Popular Japanese desserts made with red bean paste include Anmitsu , Anpan , Daifuku , Dango , Dorayaki , Manju , Mochi , Monaka , Oshiruko , Taiyaki , Imagawayaki , Uirō and Yōkan . Also crepes are filled with it. In Korea, for example, it is used in Bungeoppang , Patbingsu , Patdanja , Pattteok and Patjuk .
Movie
- Cherry blossoms and red beans . (Original title:あ ん , An ) feature film, Japan, France, Germany, 2015, 113 min., Script and director: Naomi Kawase , production: arte France Cinéma, MAM, CNC, cinema premiere: May 14, 2015 at the Festival de Cannes , summary from the Festival de Cannes.