Mika Wada
Organisation d’un Atelier sur l’azuki à Paris
Azuki Editorial TeamEnchanté! Je suis Tetsuya MORITA, cultivateur d’azukis dans la région du Tokachi sur l’île de Hokkaido, au Japon. L’azuk...
最新記事
Boil Azuki with Nabe-boushi —skip the Shibunuki,suga...
Nabe-boushi is literally the hat (boushi) of nabe(pot). This is one of the utensil s Japanese cook use. You put them ove...
Simple boiled azuki(red beans) —Shibunuki free, suga...
In the bustle life, I assume there are many people out there who have not boiled azuki(red beans) on their own and cook ...
How to choose good azuki(red beans)
Good azuki(red beans) makes anko(red bean pastes) more squishy and delicious. The preparation is very important. What se...
Red beans Falafel
In this article, I will introduce the recipe of traditional Middle Eastern food, Falafel, used red beans as an alternati...
Basic boiled azuki(red beans) —Don’t skip the ...
Dried azuki(red beans) have thin skin, so you don’t have to soak those beans overnight. Only you have to do is put those...
Basic boiled azuki(red beans) recipe —-Shibunuki(rem...
There are tow types of azuki(red beans), Dainagon and ordinary one. If you use ordinary one, especially one made in Hokk...
Why is Anpan (bread with red beans pastes in) so sweet?
Have you ever wondered why Anpan is so sweet? These are conversation between a child and his mother I met the other day....
Japanese brown roll, which my precious friend recommended,...
I love Anpan(Japanese sweet roll filled with red beans paste). It was about 20 years ago when I ate Anpan for the first ...
I love Anpan(Japanese sweet roll filled with red bean past...
I am from London and love Anpan. There are two reasons whyI love it. First, it’s very convenient. You can eat it with yo...
