Boil Azuki with Nabe-boushi —skip the Shibunuki,suga...
Mika WadaNabe-boushi is literally the hat (boushi) of nabe(pot). This is one of the utensil s Japanese cook use. You put them over the heated pot so that the pot cooks t...
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 anko(red beans paste) even though they l...
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 beans in the pot and spend time boiling...
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 Hokkaido which contains less tannin and ther...
Traditonal wagashi “Ohagi”
Naoko OkadaOhagi is very popular beans dessert and familiar to all Japanese people. There are various names of it, depending on the season or regions. Just like that every...
