PROJECT Adzuki: Sweet & Savory

Nov 11, 2022 | Cooking Club

PROJECT Adzuki: Sweet & Savory

The adzuki bean 小豆 plays a prominent role in Japanese cookery, especially in the making of sweets… though savory dishes also abound. This Kitchen Culture Cooking Club PROJECT is about  exploring the many possibilities.

I provide one sweet recipe for TSUBU AN (chunky red bean jam) and one savory recipe for SEKIHAN (festive red rice and beans) to get you started. Further suggestions below in the captions to the images.

Try making one or more dishes with ADZUKI beans. Please track your kitchen activity with photos and a brief description. Then post your ADZUKI ADVENTURES to the Kitchen Culture Cooking Club.

Looking forward to seeing what you make in YOUR kitchen!

The SWEET SIDE of ADZUKI

Pictured above from top left, clockwise: DORA YAKI pancakes with tsubu an filling. GRIDDLE CAKES topped with tsubu an and ice cream (kuro mitsu black sugar syrup in the small pitcher), tsubu an topping for SOFT SERVE ice cream, OGURA TOAST, a specialty of Nagoya where thick white bread is toasted and slathered with tsubu an and topped with a pat of butter.

The SAVORY SIDE of ADZUKI

Pictured above from top left, clockwise: SEKIHAN festive red rice with adzuki beans. ITOKO NI kabocha simmered with adzuki beans (recipe pg. 206 WASHOKU), KOROKKE kabocha croquettes with adzuki beans (recipe pg. 118 KANSHA), ADZUKI SALAD with tomatoes and scallions.

Head to the Kitchen Culture page for more about adzuki beans.

My November 2022 NEWSLETTER is about Shichi Go San
celebration of children (girls aged 3 and 7; boys aged 5).

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