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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. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is a geocultural region of Asia. It includes China, Japan, Mongolia, North Korea, South Korea, and Taiwan, plus two special administrative regions of China, Hong Kong and Macau. The economies of Economy of China, China, Economy of Japan, Japan, Economy of South Korea, South Korea, and Economy of Taiwan, Taiwan are among the world's largest and most prosperous. East Asia borders North Asia to the north, Southeast Asia to the south, South Asia to the southwest, and Central Asia to the west. To its east is the Pacific Ocean. East Asia, especially History of China, Chinese civilization, is regarded as one of the earliest Cradle of civilization#China, cradles of civilization. Other ancient civilizations in East Asia that still exist as independent countries in the present day include the History of Japan, Japanese, History of Korea, Korean, and History of Mongolia, Mongolian civilizations. Various other civilizations existed as independent polities in East Asia in the past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geopipat
Black adzuki beans are a variety of adzuki beans (''Vigna angularis''). 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zongzi
''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the ''zongzi'' is generally of the species ''Indocalamus tessellatus'', although sometimes common reed, reed or other large flat leaves may be used. ''Zongzi'' are cooked by steaming or boiling. Names As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures, including ''phet htoke'' () in Burmese language, Burmese-speaking areas (such as Myanmar), ''nom chang'' in Cambodia, ''machang'' in Philippines, ''bacang'' in Indonesia, ''khanom chang'' in Laos, and ''ba-chang'' in Thailand. Vietnamese cuisine also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''. In Malaysia, Indonesia, Singapore, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangyuan (food)
Tangyuan are a traditional Chinese cuisine, Chinese dessert made of glutinous rice shaped into balls that are 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 are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion ( zh, t=團圓, s=团圆, p=tuányuán, first=t) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Chinese winter solstice festival, Dōngzhì (winter solstice) festival. Description Tangyuan is a versatile dessert with a delicate taste and soft, chewy texture. While it can be served in its simplest form as a plain white ball of glutinous rice, it can also be stuffed with either black sesame or other fillings such as crushed peanuts. They can also be colored, fried, and boiled. Tangyuan is made by wrapping the glutinous rice around the fil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Seed
Lotus or LOTUS may refer to: Plants * List of plants known as lotus, a list of various botanical taxa commonly known as lotus, particularly: **'' Nelumbonaceae'', a single-genus family of aquatic flowering plants, consisting of just two species; the American lotus and the better known sacred lotus, or the Indian lotus, a symbolically important Asian plant ** ''Lotus'' (genus), a genus of terrestrial plants in the family Fabaceae * Lotus tree, a plant in Greek and Roman mythology Places * Lotus, California, an unincorporated community in El Dorado County, California, United States * Lotus, Indiana, an unincorporated community in Union County, Indiana, United States * Lotus, Florida, a former village in Brevard County, Florida, United States * Lotus, Kentucky, an unincorporated community in Bullitt County, Kentucky, United States Brands Cars and car racing * Lotus Cars, a British motor vehicle manufacturer ** Lotus F1 Team, a British Formula One team that started competing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tong Sui
''Tong sui'' (; ) or ''tim tong'' is a general term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. ''Tong sui'' originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hong Kong, Macau, and some parts of other provinces in China. Therefore, in the narrow sense, the term tong sui is used to refer to soupy desserts from Lingnan, while occasionally it is also used in the broad sense, referring to any soupy dessert in Chinese-speaking regions. A large variety of tong sui can be found in specialty stores dedicated to these desserts, called tong sui stores. Today, they have gained prominence in other parts of China and overseas. People can find tong sui stores in various parts of Canada, Australia, and the United States, showcasing the global appeal of these treats. History The origin of Tong sui is hard to track, and its development in different regions also varied. One main theory is that the climate in Lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Soup
''Hong dou tang'' (紅豆湯), ''hong dou sha'' (紅豆沙), or red bean soup is a sweet Chinese dessert soup made from azuki beans. It is served in mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a '' tong sui'', 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. Ingredients 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 Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ... (西米 ''xīmi''), tapioca, coconut milk, ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangwa
() is a general term for traditional Korean confections. With ''tteok'' (rice cakes), forms the sweet food category in Korean cuisine. Common ingredients of include grain flour, fruits and roots, sweet ingredients such as honey and ''yeot'', and spices such as cinnamon and ginger. Names () translates to "Korean confectionery" referring to traditional confections contrasting with ''yanggwa'' (), which identifies "Western confectionery". In the past was called ''jogwa'' () which means "artificial fruit" or ''gwajeongnyu'' () as meaning "fruit food category". History The history of 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''. Following the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo (936‒1392), the cultivation of crops and consumption of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This 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 () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...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. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868). This was a period of peace, economic and cultural prosperity, and increased domestic self-sufficiency in sugar. During the Edo period, a type of wagashi called were made by kneading white bean paste, gyūhi, sugar, yams, and other ingredients, and formed into various colors and shapes based on seasonal flowers, animals, nature, events, customs, and other themes. Definition In Japan, the word for sweets or confectionery, , originally referred to fruits and nuts. Fruits and nuts may be eaten as snacks between meals and served as "sweets" during a tea ceremony. The word ''Wa'' means "Japanese", and ''kashi'' becomes ''gashi'' in compound words, ''wagashi'' there ... [...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 language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as 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 European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
