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Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and Taiwan are all unrecognised by at least one other East Asian state due to severe ongoing political tensions in the region, specifically the division of Korea and the political status of Taiwan. Hong Kong and Macau, two small coastal quasi-dependent territories located in the south of China, are officially highly autonomous but are under Chinese sovereignty. Japan, Taiwan, South Korea, Mainland China, Hong Kong, and Macau are among the world's largest and most prosperous economies. East Asia borders Siberia and the Russian Far East to the north, Southeast Asia to the south, South Asia to the southwest, and Central Asia to the west. To the east is the Pacific Ocean and to the southeast is Micronesia (a Pacific Ocean island group, clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geopipat
A variety of adzuki beans (''Vigna angularis'') that are black. In Korean, they are called ''geomeunpat'' (; "black adzuki beans"), ''geomjeongpat'' (; "black adzuki beans"), ''heukdu'' (; "black beans"), or ''heuksodu'' (; "black small beans"). '' Gugeupbang eonhae'', a 1466 medical book, mentions it using the name ''geomeunpɑt'' (). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name ''geopipat'' (; "dehulled adzuki beans"). White adzuki bean powder (''geopipat-gomul'') and white adzuki bean paste (''geopipat-so'') made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan ''kuroazuki'' (; "black adzuki beans") are not adzuki beans, but black cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus ''Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangyuan (food)
Tangyuan () is a traditional Chinese dessert made of glutinous rice shaped into a ball that is served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan is traditionally eaten during the Lantern Festival, but because its name is a homophone for union () and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival. History Tangyuan is traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the International calendar. People eat Tangyuan for good luck and hopes of filling their life with sweetness and joy. The traditional filling for Tangyuan is made from sesame, peanuts, sugar and animal fat. The Silk Road and the Maritime Silk Road enab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Seed
A lotus seed or lotus nut is the seed of plants in the genus '' Nelumbo'', particularly the species ''Nelumbo nucifera''. The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich contents of protein, B vitamins, and dietary minerals. Types Two types of dried lotus seeds can be found commercially; ''brown peel'' and ''white''. The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green but with almost fully developed seeds. White lotus seeds are de-shelled and de-membraned. At harvest, the bitter-tasting germ of most seeds is removed using a hollow needle. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. The germ of these hard seeds is removed by cracking the seeds in half. Dried lotus seeds past their prime oxidize to a yellow brown color. However, some sellers of dried lotus seeds bleach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tong Sui
''Tong sui'' (; ), also known as ''tim tong'', is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ''Tong sui'' are a Cantonese specialty and many varieties are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ''tong sui'' is not used. In Hong Kong, Macao and Malaysia, a large variety of tong sui is served in tong sui specialty stores. Tong sui stores have also gained prominence in overseas Chinese communities, and are found in various parts of Canada, Australia and the United States. History Tong sui shops in Hong Kong mainly originated from the postwar period. Chinese migrants brought their hometown sweet soups to Hong Kong, such as red bean soup from Guangzhou and tang yuan from Shanghai. Newcomers sold tong sui in newly opened street side food stalls and Chinese tea house. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese form, to learners already familiar with the Latin alphabet. The system includes four diacritics denoting tones, but pinyin without tone marks is used to spell Chinese names and words in languages written in the Latin script, and is also used in certain computer input methods to enter Chinese characters. The word ' () literally means " Han language" (i.e. Chinese language), while ' () means "spelled sounds". The pinyin system was developed in the 1950s by a group of Chinese linguists including Zhou Youguang and was based on earlier forms of romanizations of Chinese. It was published by the Chinese Government in 1958 and revised several times. The International Organization for Standardization (ISO) adopted pinyin as an international st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Soup
Hong dou tang () is a popular Chinese dish served in Mainland China, and Taiwan. It is categorized as a ''tang shui'' 糖水 (pinyin: táng shuǐ) (literally translated as sugar water) or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert. A similar dessert 紅豆沙 in Hong Kong is commonly mistaken by people outside Hong Kong as the same dessert, of which the latter one has a very different texture. In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米, pinyin: xī mi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (). Similar dishes Unsweetened red bean porridge mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangwa
''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingredients such as honey and '' yeot'', and spices such as cinnamon and ginger. Names ''Hangwa'' () translates to "Korean confectionery" referring to traditional confections contrasting with ''yanggwa'' (), which identifies "Western confectionery". In the past ''hangwa'' was called ''jogwa'' () which means "artificial fruit" or ''gwajeongnyu'' () as meaning "fruit food category". History The history of ''hangwa'' goes back to the era of the three kingdoms (57 BCE ‒ 668 CE), when various types of confections were consumed by royals during festivities, national holidays or in court, according to the '' Memorabilia of the Three Kingdoms''. Passing the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' ( azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the word for sweets, , originally referred to fruits and nuts. With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea and ''dim sum'', the creation of wagashi took off during the Edo period in Japan. Types * '' Akumaki'': one of the confections of Kagoshima Prefecture * '' Anmitsu'': chilled agar jelly cubes ('' kanten'') served with sweet red bean paste and fruit * '' Amanattō'': simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. * '' Botamochi'': a sweet rice ball wrapped with ''anko'' (or ''an'', thick azuki bean paste) * '' Daifuku'': ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
