Why is Eitaro’s Kintsuba round?Mika Wada2016年12月30日Kintsuba is one of the Wagashi(Japanese traditional sweets). They are made from anko(red bean pastes) which was dipped i...
Organisation d’un Atelier sur l’azuki à ...Azuki Editorial Team2016年12月31日Enchanté! Je suis Tetsuya MORITA, cultivateur d’azukis dans la région du Tokachi sur l’île de Hokkaido, au Japon. L’azuk...
Boil Azuki with Nabe-boushi —skip ...Mika Wada2016年12月31日Nabe-boushi is literally the hat (boushi) of nabe(pot). This is one of the utensil s Japanese cook use. You put them ove...
Why is Anpan (bread with red beans past...Mika Wada2016年12月30日Have you ever wondered why Anpan is so sweet? These are conversation between a child and his mother I met the other day....
InformationTaste perception and astringent taste~ Sent, how to preserve, how to produce can change the flavor~ Contains a lot of starch? Azuki is deeply ingrained in Japanese society and it has been used as m...
Naoko Okada
