azuki
Sweet paste bean
Azuki is a small reddish-brown bean widely used in East Asian cuisines, especially Japanese.
The beans are typically sweetened and made into a paste for desserts like red bean ice cream, mochi, and dorayaki.
Also spelled adzuki or aduki.
The azuki beans need to soak overnight before cooking.
Heated until bubbling
- simmeredCooked at low heat
- pasteThick sticky substance
- soakedThoroughly wet throughout
- driedStripped of moisture
canned · sweetened · savory · porridge · soup · rice · congee · ice-cream
Plant-based digestive aid
- proteinFolded amino chain
- ironElement twenty-six
- folateVitamin for DNA synthesis
- potassiumNineteenth element, symbol K
magnesium · antioxidants · legume · low-fat · heart-healthy · minerals · wholefood · energy
Pounded Japanese rice paste
- matchaPowdered Japanese green tea
- sakuraJapanese flowering tree
- confectionerySugary foods or their shop
- fillingMaterial placed within
boiled
Heated until bubbling
dried · canned · sweetened · savory · porridge · soup · rice · congee · ice-cream · bread
fiber
Plant-based digestive aid
potassium · magnesium · antioxidants · legume · low-fat · heart-healthy · minerals · wholefood · energy · cholesterol-free
mochi
Pounded Japanese rice paste
- matchaPowdered Japanese green tea
- sakuraJapanese flowering tree
- confectionerySugary foods or their shop
- Japanese sweetsmochi, red bean paste, sweet rice cake
- boba teaboba, tapioca pearls, pearls, milk tea, brown sugar
azukikidney bean
Curved edible legume seed
black bean · pinto bean · navy bean · lima bean · cannellini bean
- azuki beansSmall reddish Asian legumes