this video is fantastic!! thank you for being so thorough and not only explaining how things are done but also actually explaining WHY they're done that way!! i just finished making my tsubu-an and it turned out soooo yummy (or should i say oishii hehe) thanks to this video!! thank you!! 🥰
Exquisite offerings. Your explaining is clear and trustworthy. I enjoy learning from you and your life experiences with the glorious adzuki. My children adore anything with "sweet beans" . You have given me insights and courage I never expected such a glorious tutorial about Adzuki or experienced before about Adzuki . Thank you for your efforts and the lovely sharing you created.
Can you explain the reason behind the baking soda? I found it not only added a chemical alkaline taste to the paste and it seems also hand turned the paste to a very dark color.. Almost like black bean ...
The baking soda makes the skin of the beans soft, but you should not add too much. Like I explained in the video, do not add more that 0.7% of the dry beans which is like a pinch or two. ( or it makes an unpleasant taste) Omitting it will not affect the outcome greatly.
@@SimplyOishiiChannel thank you, thank you ❤️ I am a little hesitant to use paper towel and emerge it in boiling water, so I might try the rice cooker. Thanks for the recipe ❤️
The cold water brings the temperature down, which enables to cook the beans evenly as the temperature of the center of the beans and the skin will become similar.
Hi, this looks great! Does the baking soda at all affect the taste of the anko? Is it better to do it without it or should u wait a certain amount of time before eating it if you have used baking soda?
Yes, if you put too much baking soda, it will not taste good. You can make it without baking soda. It just helps to make the skin soft faster. You do not need to wait before eating, there is no difference.
Wondering what style of pot is this? It is quite different to the types of pots available in stores in Australia. Does it have a round bottom like a wok?
This is a bozu-nabe a round bottom pot available only in Japan. You can use any pot, but stainless steel may burn easily. A glass coated iron pot like Le Crusset, or not stick pot is recommended if you don't have this aluminum pot.
Two reasons 1. maybe you are not using azuki beans, If so, please soak in water before boiling. 2. maybe your azuki beans are very old? Just keep in mind, the azuki will not become soft just by soaking. You will need to cook it to get it soft.
Hi! I really enjoyed your tutorial. I was wondering why we have to add shock water to make is lower than 60° instead of just keeping it at 60° and not letting it go higher? Is there a reason we need to boil it instead of letting it cook under 60°? Sorry if my question is unclear.
Thank you for watching. Adding shock water will reduce the water temperture in the pot at once which enables the center of the beans to absorb the water better and prevent from cooking unevenly. It will also cook faster. This also helps if you are using old on not so good beans. Never cooked below 60C so I can't say what happens, maybe it will take longer to cook.
I'm so thankful for this video! I tried making bean paste with a different recipe and it ended up as beans in molten sugar, I ended up throwing it away, but now I know it's probably because of the temperature of the water which I boiled them at
Yes, sadly if you do shibukiri too many times the minerals may rinse off toghter with the Thanin. You can shock only once and keep boiling for about 15 to 20 minutes if you want to keep the nutrition, make sure the beans are fully swollen before you start the second boiling.
It depends on how old your beans are. If you want to omit the hassle of shocking the beans so many times, you can do only once and boil for 15 - 20 minutes until the beans are fully swollen, the go on to boiling them until soft. Or you can use a pressure cooker if you want to save time. Just make sure the beans are soft before you add sugar or else, the will not get any softer no matter how long you boil them.
@@SimplyOishiiChannel Thank you for your answer... To be honest i really appreciate your method and explanation, really professional and lots of knowledge
@@SimplyOishiiChannel You're welcome. Your videos are very detailed and good. Thanks for sharing 😍 Ok, then i try red kidney with your shiroan recepie. Just have another question. I made shiroan with white beans, the taste was good but very mellow. Is there a way to make the flavor stronger?
this video is fantastic!! thank you for being so thorough and not only explaining how things are done but also actually explaining WHY they're done that way!! i just finished making my tsubu-an and it turned out soooo yummy (or should i say oishii hehe) thanks to this video!! thank you!! 🥰
Your welcome, Thank you for making this!
it’s such a great recipe with a lot of very interesting details that I haven’t seen anywhere else. thank you so much!
Exquisite offerings. Your explaining is clear and trustworthy. I enjoy learning from you and your life experiences with the glorious adzuki. My children adore anything with "sweet beans" . You have given me insights and courage I never expected such a glorious tutorial about Adzuki or experienced before about Adzuki . Thank you for your efforts and the lovely sharing you created.
my father use to make this for us on new years day also he added dumplings.....im glad i found this....thank you❤
excellent video on Anko / Azuki beans, not only on how but also why, thanks so much for sharing, Judith
Your welcome. Thank you for your comment!
I just made this recipe and it turned out great! Thank you so much for this video :D It was so informative and easy to follow!
Glad to hear that. Thank you for taking the time to comment!
Wow, such a wonderful video! Thank you for being so thorough :)
Can you explain the reason behind the baking soda? I found it not only added a chemical alkaline taste to the paste and it seems also hand turned the paste to a very dark color.. Almost like black bean ...
The baking soda makes the skin of the beans soft, but you should not add too much. Like I explained in the video, do not add more that 0.7% of the dry beans which is like a pinch or two. ( or it makes an unpleasant taste) Omitting it will not affect the outcome greatly.
Can you do a tutorial using Koji?
Paper towel toxic
I love how detailed all of your recipes and tutorials are! I will definitely try them :)
Glad you like them!
I truly enjoyed your cooking demo for tsubu-an. You are fantastic! Looking forward for other demos👍😘
Thank you! Gland you enjoyed it.
You are amazing! Thank you so much ❤️
Glad it helped!
Wow, i across this channel, very understable.. Thanks for sharing..
Is the 60 degrees temperature Celsius or Fahrenheit? Thanks! :)
its celsius. Thank for watching!
@@SimplyOishiiChannel Thnxs!
No salt?
Well explained,clear and love the calmness of your voice☺️Thank you so much!
Great scientific explanation! Thank you?
This is perfect, thank you! I just ordered azuki beans online, and I hope it's not fake - it'll be hard to make them soft 😂
Hope you succeed. You can also try the easy way in the rice cooker if you like.
@@SimplyOishiiChannel thank you, thank you ❤️ I am a little hesitant to use paper towel and emerge it in boiling water, so I might try the rice cooker. Thanks for the recipe ❤️
Very precise and detailed instructions. Thank you.
Thank you very much. I will try this.
why do we need to shock water the bean
The cold water brings the temperature down, which enables to cook the beans evenly as the temperature of the center of the beans and the skin will become similar.
Perfect, thanks from germany
Thank you for your wonderful teaching. You explain everything so well.
Thanks for watching!
Hi, this looks great! Does the baking soda at all affect the taste of the anko? Is it better to do it without it or should u wait a certain amount of time before eating it if you have used baking soda?
Yes, if you put too much baking soda, it will not taste good. You can make it without baking soda. It just helps to make the skin soft faster. You do not need to wait before eating, there is no difference.
Wondering what style of pot is this? It is quite different to the types of pots available in stores in Australia. Does it have a round bottom like a wok?
This is a bozu-nabe a round bottom pot available only in Japan. You can use any pot, but stainless steel may burn easily. A glass coated iron pot like Le Crusset, or not stick pot is recommended if you don't have this aluminum pot.
I have a question if the bean is somewhat hard to cook, no matter how much the water is changing, what could it do?.
Two reasons 1. maybe you are not using azuki beans, If so, please soak in water before boiling. 2. maybe your azuki beans are very old?
Just keep in mind, the azuki will not become soft just by soaking. You will need to cook it to get it soft.
Hi! I really enjoyed your tutorial.
I was wondering why we have to add shock water to make is lower than 60° instead of just keeping it at 60° and not letting it go higher? Is there a reason we need to boil it instead of letting it cook under 60°?
Sorry if my question is unclear.
Thank you for watching.
Adding shock water will reduce the water temperture in the pot at once which enables the center of the beans to absorb the water better and prevent from cooking unevenly. It will also cook faster. This also helps if you are using old on not so good beans.
Never cooked below 60C so I can't say what happens, maybe it will take longer to cook.
@@SimplyOishiiChannel I see, thank you so much for your reply! 😊
I'm so thankful for this video! I tried making bean paste with a different recipe and it ended up as beans in molten sugar, I ended up throwing it away, but now I know it's probably because of the temperature of the water which I boiled them at
If you cook too long ithe sugar will become carmelized and burn. Be Careful!
@@SimplyOishiiChannel ah don't worry I ended up making perfect bean paste with your recipe!
Don’t all vitamins are gone after few times of shocking.
Yes, sadly if you do shibukiri too many times the minerals may rinse off toghter with the Thanin. You can shock only once and keep boiling for about 15 to 20 minutes if you want to keep the nutrition, make sure the beans are fully swollen before you start the second boiling.
so long to boil a cup of beans?... if the beans doesn't make harakiri, then I do
It depends on how old your beans are. If you want to omit the hassle of shocking the beans so many times, you can do only once and boil for 15 - 20 minutes until the beans are fully swollen, the go on to boiling them until soft. Or you can use a pressure cooker if you want to save time. Just make sure the beans are soft before you add sugar or else, the will not get any softer no matter how long you boil them.
@@SimplyOishiiChannel Thank you for your answer... To be honest i really appreciate your method and explanation, really professional and lots of knowledge
Amazing tutorial^^ Domo arigato🙏🏻🍀❤️
Thank you, glad you liked it!
I don't have access to Adzuki beans. Can i make it with red kidney beans? ☹️ Does it taste much different than adzuki beans paste?
Thanks for watching. The taste is different, You may want to follow the tutorial to make Shiroan if you are using red kidnes beans.
@@SimplyOishiiChannel You're welcome. Your videos are very detailed and good. Thanks for sharing 😍
Ok, then i try red kidney with your shiroan recepie. Just have another question. I made shiroan with white beans, the taste was good but very mellow. Is there a way to make the flavor stronger?
You can add flavor to such as jam or matcha or other food powder. But the original taste is supposed to be mellow.
@@SimplyOishiiChannel Thank you for clarifying 🌹🙏☺️
Any reason not to mash the beans?
If you mashed the beans, it will be koshi-an (smooth bean paste) It's two different kinds of bean paste.
This is like takings a lot of time.
You can try my easy version of cooking in the rice cooker.
But it also takes long time too.
Very informative. TY ✌🏽
Glad it was helpful!
What sort of wood is used for the drop-lid? I wonder if I could make one...
Its usually made with cedar or sawara cypress.
@@SimplyOishiiChannel Thank you! I will have to see if Australia has similar wood suitable for making one some time.
It's more like a science lesson oh you make this thing so difficult.
Then you can try the easy method of using the rice cooker!