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Red Soy Bean

Red Soy Bean
Click to enlarge
Price: 1.65€
Availability: In Stock
Model: Madame Wong
Weight: 0.40kg
Average Rating: Not Rated

Small red soy bean, or in Japanese is know as Azuki bean. In East Asian cuisine the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste, a very common ingredient in all of these cuisines; it is also common to add flavoring to the bean paste, such as chestnut.

Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It is also used as a filling for Japanese sweets such as anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits. In Japan, rice with azuki beans is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanattō, and as a popular flavour of ice cream.


In Indonesia, it is used in some dishes, such as Lontong Balap (http://www.tasty-indonesian-food.com/lontong-balap.html) or as additional ingredients in Gudeg.

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Red Soy Bean
Click to enlarge