ホモテナシ

Trace: › zenzai

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision		Previous revision
an [29.07.2026:0013] – aequiviniusan [02.10.2026:1703] (current) – aequivinius
Line 17: Line 17:
 ^    First | Fill pot halfway with water, cook on high until the cooking water takes on 紅茶色 and about about 90% of the beans are wrinkly. This usually takes about 10' after reaching a boil.  | Fill pot halfway with water. Cook until about 20-30% of the beans become translucent. This, too, takes about 10'.                                            | ^    First | Fill pot halfway with water, cook on high until the cooking water takes on 紅茶色 and about about 90% of the beans are wrinkly. This usually takes about 10' after reaching a boil.  | Fill pot halfway with water. Cook until about 20-30% of the beans become translucent. This, too, takes about 10'.                                            |
 ^   Second | Dump, rinse, fill pot completely. Cook on high heat until first beans split at their tummy, about 10-15'.                                                                            | Dump, rinse, fill pot completely. Adding the ビックリ水 twice (or up to 4 times, depending on the variety), cook until the first beans split at their head.  | ^   Second | Dump, rinse, fill pot completely. Cook on high heat until first beans split at their tummy, about 10-15'.                                                                            | Dump, rinse, fill pot completely. Adding the ビックリ水 twice (or up to 4 times, depending on the variety), cook until the first beans split at their head.  |
-^    Third | Dump, rinse, fill pot. Simmer at about 110% covered for about 30', checking every 5' until very soft.                                                                                | Dump, rinse, fill pot. Simmer at about 110% covered for about 30'-45', checking every 5' until very soft.                                                    |+^    Third | Dump, rinse, fill pot. Simmer at about 110% covered for about 30', checking every 5' until very soft. Keep the cooking liquid afterwards!                                            | Dump, rinse, fill pot. Simmer at about 110% covered for about 30'-45', checking every 5' until very soft. Keep the cooking liquid afterwards!                                                       |
  
 ====こし餡==== ====こし餡====
Line 36: Line 36:
  
 ➡️ I tried peeling the beans before straining, but passing them through the //Flotte Lotte// and then through the //Tamiz//, I couldn't taste the difference. ➡️ I tried peeling the beans before straining, but passing them through the //Flotte Lotte// and then through the //Tamiz//, I couldn't taste the difference.
 +
  
 ====Variations==== ====Variations====
    * **Chestnuts**: Half and half vermicelles and 白あん (for autumn)    * **Chestnuts**: Half and half vermicelles and 白あん (for autumn)
    * **Coffee**: 米満老舗 in 京都, an otherwise thoroughly unremarkable shop, make a tasty coffee 大福 where they add some milk foam to the coffee-flavoured 白あん filling.    * **Coffee**: 米満老舗 in 京都, an otherwise thoroughly unremarkable shop, make a tasty coffee 大福 where they add some milk foam to the coffee-flavoured 白あん filling.
-   * **egg**: 黄身餡 adds some cooked, strained egg yolk. You can also make it with fresh yolk and cook that again, but KM gave me a very strong reaction because of the rawer egg taste, so maybe that's not for everyone.+   * **egg**: 黄身餡 adds some cooked, strained egg yolk. You can also make it with fresh yolk and cook that again, but KM gave me a very strong reaction because of the raw egg taste, so maybe that's not for everyone.
    * **黒ごま**餡: Mix in 5% of black sesame paste. It's a beautiful flavour, and I think should be much more widely used, for example in the [[kinton|木枯らし]] or the [[keshi|けし餅]]. Could also work well in the [[warabi|わらび餅]], especially if you use black sugar instead of regular sugar in the making.    * **黒ごま**餡: Mix in 5% of black sesame paste. It's a beautiful flavour, and I think should be much more widely used, for example in the [[kinton|木枯らし]] or the [[keshi|けし餅]]. Could also work well in the [[warabi|わらび餅]], especially if you use black sugar instead of regular sugar in the making.
-   * **味噌**: For the [[hanabira|花弁餅]], you use 味噌餡 (to which I like to add some //beure noisette//). +   * **味噌**: For the [[hanabira|花弁餅]], you use 味噌餡 (to which I like to add some //beure noisette//, so the full recipe for that あん lives [[there|花弁餅]]). 
-   * **peas**: うぐいす餡 uses peas, which is very nice, because they cook in about 20' and don't need soaking. This あん likes it if some 日本酒 is added. I use this in my 雪間の声!+   * **peas**: うぐいす餡 uses peas, which is very nice, because they cook in about 20' and don't need soaking. This あん likes it if some 日本酒 is added. I use this in my [[kinton|雪間の声]]!
    * **桜**あん:     * **桜**あん: 
          * 10% of salted cherry blossoms to 白あん. Rinse them thoroughly, then separate stems. Blot dry, chop and mix. Colour あん slightly pink. I use this, for example, in my [[yoshinomado|吉野窓]].          * 10% of salted cherry blossoms to 白あん. Rinse them thoroughly, then separate stems. Blot dry, chop and mix. Colour あん slightly pink. I use this, for example, in my [[yoshinomado|吉野窓]].
          * Leafy 桜餡: 2 leaves of salted cherry blossom leaves finely chopped with 200 gr of 白あん. Add some colour as well. Aromatically much more interesting than the flowery 桜餡. Works well in [[manjuu|そば饅頭]], for example.          * Leafy 桜餡: 2 leaves of salted cherry blossom leaves finely chopped with 200 gr of 白あん. Add some colour as well. Aromatically much more interesting than the flowery 桜餡. Works well in [[manjuu|そば饅頭]], for example.
    * **Walnuts**: Add candied walnuts and a dash of 味噌 (quite nice with [[manjuu|饅頭]], I think)    * **Walnuts**: Add candied walnuts and a dash of 味噌 (quite nice with [[manjuu|饅頭]], I think)
 +
 +===ずんだ===
 +   * Uses green soy beans (枝豆), which is very convenient as you can buy them frozen. 
 +   * 100 gr 枝豆, boiled until soft (40-50' when raw)
 +   * 60 gr white sugar (the original recipe uses brown, but I think the colour is nicer like this)
 +   * 30 gr toasted walnuts (but I guess almonds or macadamia could work as well, and yield a fresher green colour)
 +
 +➡️ Blend it all together with 3 Tbs of hot water. Usually served on simple [[mochi|もち]] dumplings (100 gr 白玉粉, 90 gr water, boil for 2') in summer.
  
 ===ココアン=== ===ココアン===
Line 56: Line 65:
    * I like to use this in the [[yamamichi|山みち]].    * I like to use this in the [[yamamichi|山みち]].
  
-===Non-bean fillings===+===Non-bean 餡-like fillings===
    * [[fenglisu|Pineapple jam]] from the Taiwanese pineapple cakes works well in [[karukan|かるかん]], for example.    * [[fenglisu|Pineapple jam]] from the Taiwanese pineapple cakes works well in [[karukan|かるかん]], for example.
    * The milk filling from midye [[baklava]] is also nice for 練り切り, for example!    * The milk filling from midye [[baklava]] is also nice for 練り切り, for example!
- 
-====Other recipes==== 
-   * I got a recipe from LK and from KM in my drive. 
-   * Also an LK recipe for 黄身餡 (with egg) 
  
 ====Stores==== ====Stores====
    * You'll be tempted to buy from stores like nishi in CH, but their あん has no taste whatsoëver.    * You'll be tempted to buy from stores like nishi in CH, but their あん has no taste whatsoëver.
 +   * 内藤 in Japan make a fantastic 白あん.
Last modified: 29.07.2026:0013