I understand it’s a matter of preference and culture, but thus far, in trying to adapt to red bean paste in mochi and ice cream in particular I see no joy! It’s gritty and so earthy in flavor that it clashes with the sweetness of the dessert. Mind you, I like red beans. Red bean paste though I don’t get. Not in dessert anyway. Is it ever used in savory foods? Do you make use of red bean paste in ways most are unfamiliar with?
level 1
In my opinion red been paste is like coffee in the sense that it is an acquired taste. At first I too hated it, however i just continued eating it and now it is my favourite
level 1
I hated red bean paste at first (mostly because I was eating cheap mass produced stuff that tasted like rancid peanuts) but weaned myself onto it with the much milder, smoother and sweeter shiroan. After becoming obsessed with shiroan I started trying regular red bean sweets and really got into them. I still find the cheap stuff terrible though.
level 1
It pairs really well with green tea and matcha.
level 2
YES, every time my friends get bubble tea, I get matcha with red beans. SO GOOD 😊
level 1
I was put off of it at first because I thought of beans in the way they are cooked in the south. And the first time I tried it, it was mostly just sugar. When I moved overseas, I was exposed to better quality treats and grew to love it.
level 1
Those are the things I like about it. Red miso is used in savory dishes.
About Community
*Quality* photography, discussion, videos and recipes related to Japanese cuisine. Recipes and your homemade dishes are especially welcome.