'Red cow peas' is the English version of the Indian name and you can usually get these beans in Indian stores (at least in the UK). Thanks for all the doable, delicious recipes, Taiji.
I’m actually currently letting my Koshi-an sink to the bottom of the bowl right now. It has taken me a very long time because my sieve was tiny and starting to break😅 but here I am finally. I’m going to be trying to make some daifuku mochi tomorrow with my sister and little nephews. I’ll let you know how it goes!
Thank you for sharing this red beans recipe. I can put ice and condensed milk, and it's yummy as dessert. It can be used as a filling for Red Mungo Bean Moshi. Yum 😋 yummy. 😋
Wow, you washed that so much im amazed there was anything left! Thank you for sharing, I didn't know there was a difference but now i want to try to make both.
I saw a video yesterday in which an elderly Japanese woman made kosumochi. But I didn’t know what the red paste she was making was called. I was fascinated watching her make it. I am so glad I found your video. I’m going to have to use a translator to figure out what the sugar package says, though. 😄
Hey thanx so much for your comment! it makes me so happy to hear that you enjoy my videos!! hahaha, exactly such videos are coming up next!! (work in progress)
No I'm with u....I had sweet bean paste 1 time and became completely obsessed....years later I found adzuki beans and bought 5 pounds 😂 I'm making some now cuz my 12 year old loves it SOOO much that we will literally BATTLE over the last sweet bean bun
Next time do the following. 1. But Cardamom and grind just the seeds and add it with the sugar while boiling. You will feel the taste developed. 2. The one your father likes it is good for you. It has more fiber and your guts absorb the nutrients faster. 3. Try adding little bit of lime juice to balance sweetness and acidity. Trust me on this. 4. For the smoother version, I recommend you add dried orange peel . Play around with spices like nutmeg, mace, cinnamon. Enjoy the different version. I hope you enjoy the different taste!
I discovered your channel just a couple of days ago and am really enjoying your content. :) Thank you for this in-depth tutorial on how to make anko. I tried the coarser tsubu-an and really enjoyed it.
I absolutely hate beans but since I don't eat meat my doctor told me i must eat beans 💀 so here's my attempt to turn them into something I actually enjoy. since I'm a big dessert enthusiast hopefully this will be the answer to my problem lol. thank you for the very useful video!
I've been trying to eat healthier and I love Asian food and I ran across red bean paste recipes before however you got into so much more detail and I humbly respect that thank you so much for sharing I have Asian shop at my Walmart local shopping plaza and every now and then I shop in there I'm definitely going to try this recipe I like the smoother one like you do I am so anxious to give this a try I will try both recipes like you stated however the smoother red bean paste for me that would probably be my go-to and I will be making larger batches because like I said I'm trying to eat healthier and to me Asian food Japanese food is the healthiest way to go I love my vegetable so this would work out well for me and less sugary sweetz like America has I find this to be a most healthier choice now what I need to learn is how to make the pastry that you used to make the bean paste desserts I find that I would rather have I guess it's the more cakey like when not the do we want to wear it stretches a whole lot I seen a young lady she has her she's a RU-vidr Rina and she says that this is one of her favourites I've already bought the fish mold from Amazon so I can do it more so authentically and I also want to try it and around 4 because it's pretty I seen some with sesame seed and they were deep-frying it a little so I'm anxious to try I know you just read my big book but LOL thank you so much for sharing and you made it sound so easy and I love your sense of humor again thank you and Continue To Stay Safe Healthy Strong and Happy Many Blessings and Much Love-n-Peace 💜☮️💯😇🙏🏾💙❣️
Can you add different flavors like chocolate or coconut or vanilla to it and what is the difference between the more smoother one and the more thicker one and again can you add different flavors would you add different flavors is this like a bean pudding
hi! anko is usually eaten with other foods or used as a filling in pastries such as steamed buns, mochi etc. the texture is really only for preference, so it doesn’t matter if you make it chunky or smooth. :)
That idea of the charming smile after you tie kimono comes from yourself or a suggestion from someone else? It sets me in the best mood watching your video^_^
It was interesting following the instructions but many thanks! It was perfect for my sesame balls and mochi as none of my stores had red bean paste while amazon couldn’t ship it to me 😂 now i got tons of homemade finally thanks to you!!! Also i used normal red beans 😅
I only have "flor de mayo" mexican beans.... but I'll try it anyways. Let's see how it turns out. Ok, here's my experience: taste and texture were good (made the koshi-an variation), color is plain brown instead or reddish, cooking time probably 4 times more so next time I'll definitely use pressure pan.
I have a question about tanginess, in the 2nd part of your video, where you rinse the smooth paste a few times to remove tanginess, but now I do wonder, with the more rough been paste, we skip that step 😃 Does the first batch taste tangy? Can we rinse the rough paste? 😂
Hello Taiji, just brought some adzuki beans online. I am going to try and follow your recipe because i am going to make this for Father's Day, i have one question though, can i soak the beans first to cut the cooking time? Or is it going to affect the Tsubu-an and Koshi-an i am going to make
no it is better not to soak in water bc; 1. the skin of the beans is very bitter and therefore need to throw away the first boiling water 2. but the inside will be too soft and will lose its flavor when boiled (this will be thrown away, if you boil with the soaked beans) good question, should have answered it in the video.
Hah. Hi power blender? Stick blender? Food processor? I can't pronounce the Japanes names, anyway. In Indian food they just peel the beans before they cook them and call it dahl. Seems easier than sieving and rinsing to Koshi-an. I once made some sweets with adzuki beans and sugar and agar agar many years ago from a recipe I found. I barely remember, but it tasted pretty good and it all got eaten.
i make something very similar to ur recipe but whit regular red beans but in a slightly different process
20 дней назад
Can you tell me if I soak the beans so they cook faster, will it affect the appearance of the dessert? Congratulations on the video, I really liked it!
I love those. Just be cautious, the first boil might cause joint pains/ inflammation when you drink it. That is why it is recommended to throw away the first boil.
Could you preasure cook the beans after the first 10 minutes? I feel like it would be faster and you wouldn't have to watch it for an hour to keep it in water.
I know I am a perfect cooker but he way too perfect than me. He way too much detail and these bean look really good. I bet it take him the whole day to finish cooking
@@taijiskitchen It was perfect. It's better to give more detail and take the time it takes then rush it and leave people confused. You are doing great :D Now will you teach us more sweet recipe to use it in? :P
Thanks for your video. Very informative and very direct straight to the point. Now I know how to make azuki beans in two different ways. Thank you I will try to make ampan. In our language which is Palauan Language is called Abrabang.
Wholly crap, that’s a lengthy process. We here at the western took it for granted with accessibility to food processor. Thank you for showing the labor of love
Just out of curiosity, why can't you use a mixer to break the skin and use a cloth to do the sifting for koshi-an? That could save a lot of work! I think it's cheaper to just buy the anko than going through this much work~
Hi Taiji. I’m wondering if a syphon might give you a better result for draining the water from the settled bean paste. In case you are unfamiliar with the idea, any flexible hose can be used. The water flows by gravity. The bowl of bean paste with the separated water level must be physically higher than the draining end of the tube. So the draining end can simply go into the sink. To begin, coil the hose and immerse in the water so no air bubbles are in the hose. You can even do this in a separate pan of water next to the paste bowl. Place your thumbs over each end of the tube and move one end of the tube into the water level of the bean paste bowl. Remove your thumbs from the two ends of the tube and the water will flow directly into the sink. Keep the suction end of the tube above the level of the paste. This will give you much more control over the separation process without disturbing the paste. It’s a kind of meditation. Maybe practice once or twice with just water so you get a feel for the process.
Tried the long koshi-an but I think I added too much water when I started boiling it because I had to boil and stir for a loooong time. Also, it didn't change color and didn't become smoother like the one in the video.
Back after a little experimenting. If you see that the paste doesn't change color and texture, and when it dries turns back into powder form, it needs more sugar.
Is this paste could be a basic for other dishes? I mean smth else than sweets. I Got only black beans at the moment :(. Thank you for the japanses tradition culture content as well
i have never seen Anko paste used in other dishes other than sweets, but the Azuki beans are sometimes used in some other salty dishes, Sekihan (cooked with rice) or cooked with pumpkin. you are welcome and thanx for your comment!!
They are very different. Kidney beans are twice maybe 3x bigger than Azuki beans. Even though you can make ANKO from most any beans and are in many WAGASHI (Japanese sweets) hence you see different color ANKO inside some Wagashi.
oh cool! well not really, either make more Anko from Azuki and add to it, or wash half or quarter so of the Anko with water and then mix to the unwashed, although with this it will lose some flavor (unless it is Koshian).
I'd buy ready made TUSBUAN in package and heat it with added water to the density of soup. Boila you have perfect ZENNZAI. Of course you need some plain TOASTED MOCHI in ZENZAI.
the Tsubu-An I made with your receipe was great and for the Koshi-An Howww man :o , the texture is soo elegant as you said it fells like walking on snow :D ! amazinggg thank you bro
OOOOO NOOOOO Man! You are wasting nutritious part of the food. Why are you doing all that just to get the fine part of the beans? what a huge disaster. Honestly!!
I know what you mean and I usually don't like to throw away good food. but in order to make quality Koshi-an you need to do this, I put the skin in the compost. but of course you don't want to throw away the skin, then Tsubu-an is the right option for you! thats why I showed both variations! thanx for your concern!!
As someone who speaks American English, we would say the water "evaporates" while cooking rather than the water "vaporizes." It's the same thing, but "evaporate" feels more accurate.
oh, thanx so much for your correction! I actually learned American English, since I live in the US for total of 8 years, but since I have been away for so long, I have forgotten many things, so it is super helpful to get such insights!!
Actually Kasy, vaporize and evaporate are synonyms. They are completely interchangeable in “American English”. But in terms of nuanced meaning, vaporizing has a sense of being the consequence of some action taken, like boiling. Evaporation has more of a sense a passive change of state, like transitioning from solid to liquid to gas (water vapor) when ice melts.
