Macrobiotic: Anko (Sweet Adzuki Bean Paste)
Macrobiotic: Anko (Sweet Adzuki Bean Paste)

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, macrobiotic: anko (sweet adzuki bean paste). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something that I’ve loved my entire life. They are nice and they look fantastic.

Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat. To cook off the smell, don't cover the pot with a lid. Stir beans and sugar together in a saucepan over medium-high heat. Immediately transfer the paste to a container to cool.

To begin with this recipe, we have to first prepare a few components. You can have macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
  1. Prepare 100 ml Dried adzuki beans
  2. Make ready 1 5 x 10 cm strip Kombu
  3. Make ready 800 ml Water
  4. Take 1/2 tsp Salt
  5. Get 60 grams Raisins
  6. Prepare 1 Dried persimmons (optional)

Sweet azuki bean paste is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans. Many people are often surprised to hear that beans can be enjoyed as dessert in Japan.

Instructions to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
  1. Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
  2. After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
  3. Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
  4. Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
  5. You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!

Tsubu-an contains skins of azuki beans. Many people are often surprised to hear that beans can be enjoyed as dessert in Japan. But "anko", a paste made from red beans called "azuki", is a staple in traditional Japanese confectionery, and has been enjoyed by Japanese people for centuries. Anko (sweet red bean paste) is the crucial ingredient for Japanese traditional confectioneries. It is a paste made with Azuki (red beans) and sugar.

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