And I could only agree … That said, it should be perfectly possible to make Azuki bean pasteyourself, and I really encourage those who think they are up for it to do so. My own first attempt to make red bean paste a few years ago ended in total and utter failure – the whole family quickly agreed that the resulting ice cream was the most disgusting ice cream that I’d ever made.
The bean’s flavour is mild and slightly nutty, and the combination with sweetness is clearly a match made in food-heaven! … and my own quest for bean paste This also goes for the red Azuki bean, which however has received most attention because of its tastiness when transformed into a paste mixed with sugar (where, admittedly, the mixed-in sugar clouds the oh-so-healthy overall picture). We all know that beans in general are healthy food and good for us – typically, they come loaded with fibre, plant protein, minerals and vitamine B. The Azuki bean (also known as Adzuki, Aduki or red mung bean) is popular throughout East Asia, and apparently also on Hawaii and in the Philippines. Azuki bean paste on her mind? If she has a sweet tooth, that would be totally understandable 🙂 (Painting by Shimura Tatsumi)
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