Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 12(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 15(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 20(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 21(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 27(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 30(Fri) 10:00-12:30

    Ramen & Gyoza

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The Season of Delicious Adzuki Red Beans

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It’s getting so cold in the morning and evening that I can almost feel my white breath coming out. Winter is coming little by little. At this time of year, Adzuki red beans are especially delicious. The other day, I made a pudding with soy milk and leftover sweetened Adzuki red bean paste called Anko. (I used agar-agar, so the texture may be more of a jelly than a pudding.)

It’s very easy to make! Put the 1 cup of soy milk and a half cup of grainy Anko in a small saucepan and heat it up a little, then add the 1g of agar-agar powder (or 10g of Gelatin powder, if you prefer) and let it dissolve. Be careful not to overheat at this point! Turn off the heat, transfer to a container, wait until it comes to room temperature, and then put it in the refrigerator. Spoon as much as you like, place on your favorite dish, top with Kuromitsu (or molasses) and Kinako soybean powder.

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