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.