I remembered sitting around the kitchen table peeling lima beans with my mom and sister to make filling for a flour crusted confection called shiroan manju. If you wanted the manju, you had to help peel beans. I would give these to my Caucasian friends and ask them to identify the filling. No one would know that they were eating a lima bean paste! They were so good I could eat a bunch at a sitting.
I don't know why I never knew about white bean paste but makes sense that it's made from butter beans! Butter beans are so creamy but light and absorb flavour like a sponge. Definitely want to try making it :D
Thank you for this recipe! I will definitely try it! I watched your recipe for green tea mochi before this one and it made me happy first but then sad when I realized I couldn't find shiroan from anywhere in my town. But I can find lima beans! YAY! I can make some green tea mochi after all!
Your channel is such a great addition to life! Please know that its not just the incredible recipes that we come back for! Its you! Thanks for allowing your care and love to inform and infuse your channel.
Thanks for the recipe! I can’t forget the delicious white bean paste filling of Kameju dorayaki I had in Tokyo🤤 will try this for my homemade dorayaki😊
I love shiroan fillings. I live in Hawaii and blessed to have such a major Japanese influence. I can not wait for your green tea mochi recipe. Thank you for sharing!
Merhaba, acaba normal fasulye ile denediniz mi. Fasulye isimlerini pek bilmediğimden emin olamadım bizim normal kullandığımız ile burada kullanılan aynı mı diye. Hayırlı Ramazanlar
@@leahtachibana1977 merhaba marketten aldığımız normal beyaz kuru fasulye ile yaptık ve beğendik. Japonya'da kullanılan fasulye daha iri ancak tad olarak fark olduğunu düşünmüyorum, biz yaptığımızı beğendik. Ramazan dileğiniz için teşekkür ederim 💐 size de hayırlı bereketli ramazanlar🙏🏻
Hello, Nami! I love shiroan! I love anko, too, and I am not sure which one I love the most. :-) This video is so good, and the instructions are so clear. Thank you for teaching us. I hope your trip in Japan is going well. I am enjoying your updates on Instagram! Best wishes to you and your family. :-)
I wish I can go to Japan try the amazing food and souvenirs. It's shameful that COVID-19 ruined the fun and tourism around the world. When this pandemic ends I will save enough money to visit Japan.
Jerry Pierreponte Ive watched many MANY videos like this one. From my learning alll version of beans can be used for sweet filling. I want to try chickpeas for a sweet filling. They remind me if peanuts anyway and are delish in many sweets too so. Im gonna try it one day 😉
I am currently experimenting with this recipe and making it with what I can get where I am living right now (Bulgaria, although I am not from here) and so far I have had more or less okay succes with whatever white beans I can get here. My end goal will be to make shiroan, which I mix with some different stuff so I can ultimately make different flavoured yokan. Today's flavour experiment is sweet potato, which I can inform is turning out quite well if I do say so myself ^_^
How would it be to just keep the skin on the beans and blend it up smooth after cooking? Like the adzuki red beans for red bean paste. Seems like such a long process to remove skins from each lima bean.
Funny, I love red bean paste because it doesn't taste beany at all to me. I have made shiro an before using various types of white beans, including butter beans, and they have always tasted too beany. Currently, I'm trying to make it using 花豆 (known as ayocote beans in my country), let's see how it turns out!
Hi! May I know if I can use this right away? Or should I refrigerate for a few days before I can use it for Wagashi? Hope to hear from you soon! Thank you for this video :))
I really don't like anko, but shiroan is much more delicate. I tasted it in torimon when I was in Fukuoka, and brought with me when I came back to home..
Yeah a lot of people told me they can't eat anko but shiroan is okay. :) Hope this video will be helpful for those who love to make manju and daifuku with shiroan. :)
Nice video😍I was wondering, theoretically, can any bean be used to make sweet bean paste? I have peeled yellow mung beans that i want to use to make bean paste.
So I just tried you recipe to make nerikiri and apparently my shiroan was too watery ? So when I added the rice flour and knead it, it just stayed sticky and can't do anything with it... Is there a way to save it ?
I made this and it was good, but I much prefer regular anko. I've heard that anko is "beanier" than shiroan, but when made out of good azuki from Japan, it's not beany at all to me, only earthy, nutty and fragrant. I have made shiroan with white beans available in my country before, and I have never liked the final product; too beany, too pungent. This time I made sure I bought lima beans, and, while there was a big improvement in the flavor of the shiroan, it still was a little beany to me. Kind of like when I made anko out of lower quality azuki before. Not satisfied.
I used canned cannelini beans to make this, I didn’t have time to soak lima beans. It tastes fine but the by the time the water evaporated, it had developed a brown tinge. It’s still delicious…just not white.
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I remembered sitting around the kitchen table peeling lima beans with my mom and sister to make filling for a flour crusted confection called shiroan manju. If you wanted the manju, you had to help peel beans. I would give these to my Caucasian friends and ask them to identify the filling. No one would know that they were eating a lima bean paste! They were so good I could eat a bunch at a sitting.
You have such a sweet memory! Thank you for sharing! :)
I remember now! She called them Kurimanju. They looked like chestnuts!
reminds me when I used to eat anpan after Japanese school shaped anpan man. The best memory’s
I made vegan mayo with white beans so I was looking for a sweet recipe with the white beans. Can you make chocolate white bean paste?
@@emilywong4601 you would probably just add a bit of cocoa powder!
I'm shook I never new sweet white bean paste was lima beans. That's what I get for using the canned versions. Thank you!!
Didn't know there was white bean paste, great idea for people I know who aren't as adventurous but still want to try Japanese sweets
Thank you! Yeah, the taste is much more subtle and less beany taste, so it's easier to eat than red bean paste. :)
I love this sweet paste in my desserts. Now I can make it all I want to..USA..VERY GOOD COOK.
I visited Japan recently, what a beautiful country and amazing people. Thank you for the recipe I am making this tomorrow.
I don't know why I never knew about white bean paste but makes sense that it's made from butter beans! Butter beans are so creamy but light and absorb flavour like a sponge. Definitely want to try making it :D
I just posted the mochi video with white bean paste. Hope you enjoy!
I was completely surprised when I saw the bag of Lima beans, here we usually have them just served with butter s&p or used as baked beans.
Yes, we use for sweets! :)
Thank you for this recipe! I will definitely try it! I watched your recipe for green tea mochi before this one and it made me happy first but then sad when I realized I couldn't find shiroan from anywhere in my town. But I can find lima beans! YAY! I can make some green tea mochi after all!
I just finished making some with canned beans and it turned out brown instead of white lol. It is delicious though!
Awesome recipe! I really wanna try this. What we call this in korea is potso. We usually use black bean tho.
Thank you for a good video!
Thank you for your kind words!
Your channel is such a great addition to life!
Please know that its not just the incredible recipes that we come back for!
Its you!
Thanks for allowing your care and love to inform and infuse your channel.
Благодарю Вас за урок!
Я приготовила эту пасту, очень вкусно.
Особенно с зеленым чаем и арахисом.
Лайк🌷 и подписка!
Thanks for the recipe! I can’t forget the delicious white bean paste filling of Kameju dorayaki I had in Tokyo🤤 will try this for my homemade dorayaki😊
This recipe looks great. My favorite way to enjoy Shiroan is in Kuri Manju! I'll have to try making it myself.
Thank you, Christopher! I love Kuri Manju too! :)
Thank you for sharing, my first view of this! Very interesting.
I love shiroan fillings. I live in Hawaii and blessed to have such a major Japanese influence. I can not wait for your green tea mochi recipe. Thank you for sharing!
Lol... I found the green tea mochi video.
Thank you! I love these desserts! Can't wait to try making this.
Hope you enjoy!
I will try this and serve it with matcha tea. I will also ask Naomi for her opinion
Very easy to make. Thank you!
I am going to use it to make snow skin mooncake.
So easy and helpful, thank you
Love the shiroan! Mahalo for the recipe
delicious , thank you I love it . Best regards
Gracias por la receta, thanks you, merci beaucoup. Arigato
I made this and its really good but one thing i would say id probably add less salt
Hey, great video, i wonder, couldn't I just blend the beans instead of pushing them through a fine mesh?
I like to try this recipe but in Singapore I never seen this bean before
Fun and easy.shall definitely try these ;) thankyou
I’m so looking forward to the shiro-an Mochi video!
Just posted! Hope you enjoy! xo
Just One Cookbook Yay! Thank you! 🥰
NICE RECIEPE👍👍👍👍
Definitely gonna try this!
Hope you enjoy! :)
Thank you very much for the information... Greetings from Turkey 🇹🇷
Merhaba, acaba normal fasulye ile denediniz mi. Fasulye isimlerini pek bilmediğimden emin olamadım bizim normal kullandığımız ile burada kullanılan aynı mı diye. Hayırlı Ramazanlar
@@leahtachibana1977 merhaba marketten aldığımız normal beyaz kuru fasulye ile yaptık ve beğendik. Japonya'da kullanılan fasulye daha iri ancak tad olarak fark olduğunu düşünmüyorum, biz yaptığımızı beğendik. Ramazan dileğiniz için teşekkür ederim 💐 size de hayırlı bereketli ramazanlar🙏🏻
@@hulyavelioglu5716 Cevapladığınız için çok teşekkürler, en yakın zamanda deneyeceğim. Iyi geceler dilerim
Thanks ! 💜
thanks for the walk-through!
Hello, Nami! I love shiroan! I love anko, too, and I am not sure which one I love the most. :-) This video is so good, and the instructions are so clear. Thank you for teaching us. I hope your trip in Japan is going well. I am enjoying your updates on Instagram! Best wishes to you and your family. :-)
Thank you so much for your kind wishes to my family. You're always very thoughtful. Hope you enjoy this recipe!
I wish I can go to Japan try the amazing food and souvenirs. It's shameful that COVID-19 ruined the fun and tourism around the world. When this pandemic ends I will save enough money to visit Japan.
More mochi recipes please ❤
Thanks for the recipe Nami, now I am ready to make more fillings for my mochi ^^
Thank you Maria!
Wonderful! I've only ever tried the red bean paste, but I'm sure I'll love this one as well. Thanks, Nami!
Jerry Pierreponte
Ive watched many MANY videos like this one. From my learning alll version of beans can be used for sweet filling. I want to try chickpeas for a sweet filling. They remind me if peanuts anyway and are delish in many sweets too so. Im gonna try it one day 😉
Hope you enjoy! :)
perfect recipe. please do more with this stuff.
original and very nice. It` s delicious :)
Thank you Jim!
Amazing video, as always.
Thank you for your kind words!
Thank you
Its delicious I will work on it pretty soon so thax
Thank you! Hope you enjoy!
@@justonecookbook yes I really enjoy please make another video
I'm very curious how it would turn out if canned lima beans were used instead of having to soak, shell, and cook the dry version first.
Very helpfull thank you for sharing
✌️😊👍
Thank you for watching!
I am currently experimenting with this recipe and making it with what I can get where I am living right now (Bulgaria, although I am not from here) and so far I have had more or less okay succes with whatever white beans I can get here.
My end goal will be to make shiroan, which I mix with some different stuff so I can ultimately make different flavoured yokan.
Today's flavour experiment is sweet potato, which I can inform is turning out quite well if I do say so myself ^_^
Thank you!
Hi dear thank you for the recipe. If am going to use this for piping flowers, what should I mix with it to make it smooth?? Please guide me thnq
How would it be to just keep the skin on the beans and blend it up smooth after cooking? Like the adzuki red beans for red bean paste. Seems like such a long process to remove skins from each lima bean.
I hope you make nerikiri with the shiro-an!
One day!
Nami-san, it's an amazing recipe. 😄
Thank you so much!
Funny, I love red bean paste because it doesn't taste beany at all to me. I have made shiro an before using various types of white beans, including butter beans, and they have always tasted too beany. Currently, I'm trying to make it using 花豆 (known as ayocote beans in my country), let's see how it turns out!
Hi! May I know if I can use this right away? Or should I refrigerate for a few days before I can use it for Wagashi? Hope to hear from you soon! Thank you for this video :))
Does it have to be Loma or can I use a can of baby white beans like those used in pasta fajul? Well washed of course
Many thanks from Indonesia :))
It's still hard to find shiroan here even in specialities store
Yeah me too, I can't find in the US. It's even hard to find in Japan, too.
Lima beans belinya dimana ya? Trus harganya kira2 berapa?
Can I use white cannelloni beans please as I can't find those anywhere where I live
Is it possible to make nerikiri dough with the shiroan from this recipe?
I really don't like anko, but shiroan is much more delicate.
I tasted it in torimon when I was in Fukuoka, and brought with me when I came back to home..
Yeah a lot of people told me they can't eat anko but shiroan is okay. :) Hope this video will be helpful for those who love to make manju and daifuku with shiroan. :)
we have butter beans here in the uk ..i wonder if we could make a uk vesion using our beans? hmmm :P
Just a question. Beans and peanuts are both legumes. Could you do the same thing with peanuts? Would it be tasty in your opinion?
thank so considerably for your internet video it helps a lot.
Thank you for watching!
If I want to use it to make flower Imean piping flower what can I add to the bean paste
We have frozen green lima beans in the freezer area of the store. Is that the same kind of lima bean?
Can this be used for making wagashi? (The white bean paste wagashi flowers)
Red bean: red
Red bean: gets mashed
Red bean paste: brown
White bean: is white
White bean: gets mashed
White bean paste: still white
My brain: 🙃
Can I use black eyed beans instead? I do not have excess to these beans in my area :(
Does it taste good with steamed buns? I only habe white beans no red.
Is this for the nerikiri dough or filling?
Can i use canned white cannellini bean?
Yum dango!!
Nice video😍I was wondering, theoretically, can any bean be used to make sweet bean paste? I have peeled yellow mung beans that i want to use to make bean paste.
Not every kind of bean tastes good sweetened, but mung beans certainly do.
@@IlseBelievesInPink thank you for letting me know!
Can the beans be pressure cooked?
Can i sift the beans through a sieve ?
What about white kidney beans? Can we use white kidney beans?
Aren't those the same as cannellini beans? In Korea, sweet white bean paste is mainly made out of those beans, so I guess you can use them.
So I just tried you recipe to make nerikiri and apparently my shiroan was too watery ? So when I added the rice flour and knead it, it just stayed sticky and can't do anything with it... Is there a way to save it ?
How long can you keep these after you made them?
Can we use another type of bean?
Can I use a blender Instead of a sieve?the
Hey! Great video. Does it have to be Japanese Lima beans?
Nope. I got them when I was visiting Japan, so used them, but just available lima beans would work.
дякую
I couldn’t find lima beans... only “white beans” I’ll have to see if it turns into a desaster or something edible...
How long can we freeze the paste?
Up to 2-3 months. 🤗
Can i use this one in obanyaki.
Yes you can!
Thank you! Im planning to have a small bussiness selling Obanyaki in Philippines😍😍😍😍
I made this and it was good, but I much prefer regular anko.
I've heard that anko is "beanier" than shiroan, but when made out of good azuki from Japan, it's not beany at all to me, only earthy, nutty and fragrant.
I have made shiroan with white beans available in my country before, and I have never liked the final product; too beany, too pungent.
This time I made sure I bought lima beans, and, while there was a big improvement in the flavor of the shiroan, it still was a little beany to me. Kind of like when I made anko out of lower quality azuki before. Not satisfied.
Can I use canned white beans ?
I used canned cannelini beans to make this, I didn’t have time to soak lima beans. It tastes fine but the by the time the water evaporated, it had developed a brown tinge. It’s still delicious…just not white.
😘🤗🇷🇴🇷🇴🇷🇴🇷🇴Romania
I made it too sweet and too salty, because I thought I should measuer peels for the proportions :/
Are you sure that isn’t mashed potatoes
We call this cowpea
Thank you
Is it possible to use canned beans?
Thank you