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Macrobiotic: Anko (Sweet Adzuki Bean Paste)
Macrobiotic: Anko (Sweet Adzuki Bean Paste)

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We hope you got insight from reading it, now let’s go back to macrobiotic: anko (sweet adzuki bean paste) recipe. To cook macrobiotic: anko (sweet adzuki bean paste) you only need 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Macrobiotic: Anko (Sweet Adzuki Bean Paste):
  1. Prepare 100 ml Dried adzuki beans
  2. Use 1 5 x 10 cm strip Kombu
  3. Get 800 ml Water
  4. Prepare 1/2 tsp Salt
  5. Take 60 grams Raisins
  6. Take 1 Dried persimmons (optional)
Instructions to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
  1. Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
  2. After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
  3. Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
  4. Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
  5. You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!

Anko bean paste, which is akin to a sweet bean jam, is the Japanese traditional taste you can add to so many of your favorite desserts. The recipe for making your own anko sweet bean paste is as follows. Red bean paste, called anko (餡子) in Japanese, is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. Did you like this Sweet Red Bean Paste (Anko) Recipe ? Are there changes you made that you would like to share?

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