tag:blogger.com,1999:blog-1094628865833667729.post7606415233214145281..comments2024-01-31T03:01:46.048-08:00Comments on Recipes for Tom: Tsubuan / sweetened crumbly azuki bean paste necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1094628865833667729.post-27139174734392055702016-12-29T02:37:43.445-08:002016-12-29T02:37:43.445-08:00Thanks for the info! It's not possible to get ...Thanks for the info! It's not possible to get really fresh/just harvested azuki here so I guess with pre-soaking I'm on the safe side.<br /><br />It does take some time so it's worthwhile to make a large(r) batch as it freezes well. I wrap it in individual 100g parcels, it makes de-frosting easier. I like wagashi with tea and the stuff is used in zenzai, in dorayaki and various more traditional sweets. So I guess I do have some kind of a sweet tooth...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1094628865833667729.post-42744985731627509512016-12-28T12:30:52.005-08:002016-12-28T12:30:52.005-08:00Pre-soaking does shorten overall cooking time. But...Pre-soaking does shorten overall cooking time. But I usually don't when I know beans are not old. When I try azuki from a different shop and am not certain if the shop sells lots of azuki (beans may be a bit older), I pre-soak them. <br />1.5 kg! That sound a lot to eat ...necohttps://www.blogger.com/profile/07889139160253798929noreply@blogger.comtag:blogger.com,1999:blog-1094628865833667729.post-41348729219394855252016-12-28T09:52:11.451-08:002016-12-28T09:52:11.451-08:00Don't you pre-soak the beans before cooking? I...Don't you pre-soak the beans before cooking? I find that rather suprising, I soak them over night. I like the idea of adding a bit of honey, I might give that a try next time - I recently made a batch of 1.5kg, that should last a while.Anonymousnoreply@blogger.com