"Anko" is red bean paste. Japanese mothers have traditionally made it at home for seasonal events. It is used for various kinds of Japanese sweets. There are many ways to make it, and the simplest way is introduced here.
「あんこ」は、小豆のペーストです。伝統的に、お母さんたちは、季節の行事のたびにあんこを作っていました。あんこは、いろいろな和菓子に用いられています。様々な作り方がありますが、ここでは、一番簡単な方法をご紹介します。
Ingredients:
300g red beans240g sugar
1/2tsp salt
小豆 300g
砂糖 240g
塩 小さじ1/2
Procedure:
1. Rinse red beans in a bowl and drain water.
2. Put the beans into a pan and bring it to boil. When it starts to boil, pour 1 cup of water.
When the hot water starts to boil again, turn off the gas.
Drain water in a strainer and rinse the beans with water.
3. Put it back to the pan. Bring it to boil, and turn the gas to the lower heat when it boils.
Place the lid. Simmer for about 1 hour.
Sometimes check to see if there is enough water so that the beans are always soaked in water.
4. When the beans are soft enough, drain water and put sugar and salt.
5. Keep mixing the paste over middle heat until the water is vaporized and it becomes paste (takes about 20 min). If the paste splatter from the pan, just lower the heat.
When traveling around Japan, come to Kyushu. You can have great local experiences here.
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