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Red bean paste or adzuki bean paste is a dark red, sweet bean paste. It is used in Japanese confectionery, Chinese cuisine, and Korean cuisine. It is prepared by boiling and mashing adzuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste. ==Types== Red bean paste is graded according to its consistency. In Japanese cuisine, the most common types are: * ''Tsubuan'' (), whole red beans boiled with sugar but otherwise untreated * ''Tsubushian'' (), where the beans are mashed after boiling * ''Koshian'' (), which has been passed through a sieve to remove bean skins; the most common type * ''Sarashian'' (), which has been dried and reconstituted with water In Chinese cuisine, the most common types are: * ''Mashed'': Adzuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups. * ''Smooth'': Adzuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Red bean paste」の詳細全文を読む スポンサード リンク
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