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| ^ 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' | ||
| ^ | ^ | ||
| - | ^ Third | Dump, rinse, fill pot. Simmer at about 110% covered for about 30', checking every 5' until very soft. Keep the cooking liquid afterwards! | + | ^ Third | Dump, rinse, fill pot. Simmer at about 110% covered for about 30', checking every 5' until very soft. Keep the cooking liquid afterwards! |
| ====こし餡==== | ====こし餡==== | ||
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| ➡️ I tried peeling the beans before straining, but passing them through the //Flotte Lotte// and then through the //Tamiz//, I couldn' | ➡️ I tried peeling the beans before straining, but passing them through the //Flotte Lotte// and then through the //Tamiz//, I couldn' | ||
| + | |||
| ====Variations==== | ====Variations==== | ||
| * **Chestnuts**: | * **Chestnuts**: | ||
| * **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: | * **黒ごま**餡: | ||
| - | * **味噌**: For the [[hanabira|花弁餅]], | + | * **味噌**: For the [[hanabira|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]], | * 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]], | ||
| * **Walnuts**: | * **Walnuts**: | ||
| + | |||
| + | ===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' | ||
| + | * 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=== | ||
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| * 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 |
| * [[fenglisu|Pineapple jam]] from the Taiwanese pineapple cakes works well in [[karukan|かるかん]], | * [[fenglisu|Pineapple jam]] from the Taiwanese pineapple cakes works well in [[karukan|かるかん]], | ||
| * The milk filling from midye [[baklava]] is also nice for 練り切り, | * The milk filling from midye [[baklava]] is also nice for 練り切り, | ||
| - | |||
| - | ====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 make a fantastic 白あん | + | * 内藤 |