DESSERT、WORLD COOKING RECIPE

JAPANESE. ADZUKI BEANS PASTE ("An")

Schedule time
11 hours
Origin
Japanese dish
Recommended time to eat
Cake,dessert
Recommended for
All peploe except for infants.
Accompanied drink
Green tea, Coffee, tea.
Composition(Per 100g or 3.5 oz)
Energy 200Kcal, Water 49.41%, Protein 6.25%, Fat 0.68%,
Carbohydrates 41.36%, Fiber 1.32g, Ash 1.11%,
Calcium 23.10mg, Phosphorus 107.69mg, Iron 1.69mg,
Sodium 36.55mg, Potassium 462.15mg, Retinal 0.00mg,
Carotene 2.15micron,Retinal Potency 0.00IU, Thiamin 0.14 mg,
Riboflavin 0.04 mg, Niacin 0.00mg, Ascorbic acid 0.00mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
Adzuki beans is the raw materials of the typical confectionery. It uses for the wedding and
congratulations. "Anmitsu" "Oshiruko" "Youkan" Ohagi" "Dango" "Daifuku" "Drayaki"
Ingredients
200g or 7 oz. Adzuki beans
160g or 6 oz. sugar
400g or 14 oz. water
0.6g or 1/24 oz. salt
760.6g or 1 3/4 Lbs. total (650g or 1.1/2 Lbs. in yield)
Directions
1. Soaks Adzuki beans in water for 10 hours.
2. Boils for 10 minutes.
3. Throws away hot water.
4. Add water.
5. Boils for 15 minutes.
6. Add the quantity of 1/3 in the sugar.
7. Boils for 10 minutes.
8. Add the quantity of 1/3 in the sugar.
9. Boils for 10 minutes.
10. Add the quantity of 1/3 in the sugar and salt.
11. Confirmation of the weight.
12. It keeps in the refrigerator.

Photo
Top left: Adzuki beans

10 June 2001