![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eredienToday, I woke up and wanted something sweet, but not too sweet, for breakfast. Thankfully, I had a can of sweetened red adzuki beans from Morinaga!
These are quite nice--sort of half-beans, half sweet red-bean paste--and aren't too sweet and don't have that metallic aftertaste that red beans in a can sometimes get. They're nicely sweet, with that lingering bean flavor. Try and find them at your local asian market, if you can; it will probably be cheaper than ordering them online.They are also browner (darker and less red) than shown on the can, so if some reason you are using these beans for fancy food, and want a really red color for contrast, you may want to go with straight-up red bean paste. The word I would use to describe them is "toothsome"--much less straight-up mushy than plain red bean paste, but less "wow, these are really just beans!" than straight-up sweetened unmashed red beans.
There's a lot per can, as well, so if you aren't planning on using a lot of red bean paste right away, you can put it in the fridge and use it in...I dunno, mochi, or over some ice cream or something.
Oh my gosh, I can't stop eating these right off the spoon... *sweatdrop*
I'm making ohagi (rice and adzuki bean balls) from Lesley Downer's "Japanese Vegetarian Cooking" for breakfast. Kind of decadent, maybe, but so tasty.
The servings are a little high in calories, but have practially no far, and have 27% of your dietary fiber, and 60% of your daily vitamin C. Granted, they also have 47 g of sugar...but you probably won't lick it off the spoon the way I am.
These are quite nice--sort of half-beans, half sweet red-bean paste--and aren't too sweet and don't have that metallic aftertaste that red beans in a can sometimes get. They're nicely sweet, with that lingering bean flavor. Try and find them at your local asian market, if you can; it will probably be cheaper than ordering them online.They are also browner (darker and less red) than shown on the can, so if some reason you are using these beans for fancy food, and want a really red color for contrast, you may want to go with straight-up red bean paste. The word I would use to describe them is "toothsome"--much less straight-up mushy than plain red bean paste, but less "wow, these are really just beans!" than straight-up sweetened unmashed red beans.
There's a lot per can, as well, so if you aren't planning on using a lot of red bean paste right away, you can put it in the fridge and use it in...I dunno, mochi, or over some ice cream or something.
Oh my gosh, I can't stop eating these right off the spoon... *sweatdrop*
I'm making ohagi (rice and adzuki bean balls) from Lesley Downer's "Japanese Vegetarian Cooking" for breakfast. Kind of decadent, maybe, but so tasty.
The servings are a little high in calories, but have practially no far, and have 27% of your dietary fiber, and 60% of your daily vitamin C. Granted, they also have 47 g of sugar...but you probably won't lick it off the spoon the way I am.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
1/5/11 14:43 (UTC)Where do you get them, in the Bos-Cam area?
(no subject)
1/5/11 23:15 (UTC)