- I haven't finish them and I want to finish them cos I don't want to throw food away unnecessarily.
- I love this particular food, I don't mind eating them almost everyday
Contents: Yakisoba with carrots, celery & shredded chix (I added some chilli cos I prefer some spiciness to the usual sweet kind of Japanese soba sauce), curry korokke, iceberg salad, cherry tomatoes, peppered sausisson (can't be seen, at the bottom of the pig), pig made of salmon roe furikake, seaweed, ham & cheese, hokkaido premium red bean paste with bunny bread.
Hokkaido Premium Red Bean Paste
I happened to see this and got it just to try, it's costly though. But, it's good stuff cos it's not industrially sickening sweet but only sweet enough to tease your taste buds. =) Very happy with this.
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:
* Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
* Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:
* Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated
* Tsubushian (潰し餡), where the beans are mashed after boiling
* Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type
* Sarashian (晒し餡), which has been dried and reconstituted with water
Popular in the Far East, especially Japan, adzuki beans are a hard dark red bean variety. Like most beans, adzuki beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc copper, manganese and vitamin B3. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Adzuki beans also contain protease inhibitors which frustrate the development of cancerous cells.
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:
* Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
* Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:
* Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated
* Tsubushian (潰し餡), where the beans are mashed after boiling
* Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type
* Sarashian (晒し餡), which has been dried and reconstituted with water
Popular in the Far East, especially Japan, adzuki beans are a hard dark red bean variety. Like most beans, adzuki beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc copper, manganese and vitamin B3. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Adzuki beans also contain protease inhibitors which frustrate the development of cancerous cells.
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