/ck/ - Food & Cooking

[Anonymous No.4133786]

Anybody like this stuff?

I'm so intrigued by it. It's frickin' beans for dessert.

What's going on with it?

[Anonymous No.4133790]

>>4133786
>weaboo trash
No thanks. I don't disrespect my culture.

[Anonymous No.4133789]

>>4133786
I've never had it plain, but I've had it baked into the center of small bread rolls, and I have to admit it's pretty tasty. Not at all what you would expect sweetened beans to taste like. Give it a go, OP.

[Anonymous No.4133793]

its OK in steamed buns. Not spectacular but i'm white. 2/10 would not bang

[Anonymous No.4133800]

I love it in daifuku. Not so much all on its own.

[Anonymous No.4133801]

>>4133790
I am not a weaboo in the least, which should explain my not having jumped feet-first into buying 25 lbs of it.

I'm just frickin' into stuff. Bugger off if it's not your thing.

[Anonymous No.4133805]

This thread just reminded me that I have a tub of miso in the fridge that is over 2 years expired. Still looks and smells fine.
Is it ok to eat?

[Anonymous No.4133809]

>>4133801
>confirmed for weaboo trash
I bet you're the kind of American who hates his country and wants to give niggers and spics a chance at running it.

>all dat wealth
>all dat freedom
>let's give non-Americans a chance to enjoy it
>I loooooove other cultures
>why don't more cities have ramen???
>this place is gay
>we're a bunch of war mongers
>LGBT rights!
>reddit!
>atheists!

Please die.

[Anonymous No.4133814]

>>4133809
Cool your jets, friend.

Do you have anything to say about red bean paste?

[Anonymous No.4133841]

I think the best way to first try it is in bungeoppang with icecream.
It's basically waffles shaped like a carp filled with red bean paste and icecream.
Yes, its essentially Taiyaki but I've never seen Taiyaki with icecream.

>>4133805
I honestly wouldn't use it, miso has a rather strong scent and could probably mask almost anything.

[Anonymous No.4133857]

>>4133800
What is up with that glutinous rice? Am I missing something? I feel like I just have a mouthful of thick foam.

[Anonymous No.4133859]

ah popsicle, icecream with red bean. Red bean stuffed steamed/fried/baked pastries.

The there is red bean congee. Not too sweet, and not to heavy for an after-meal desert.

[Anonymous No.4133865]

[Anonymous No.4133867]

>>4133814
No he's honestly just another American nationalist

[Anonymous No.4133868]

How high do you even have to be to think this is appetizing?

[Anonymous No.4133873]

>>4133868
But it is.

Just try it anon. Plus this isn't even red bean. I thought we are talking about red bean here.

[Anonymous No.4133880]

I think I've had some kind of pastry stuffed with anko before, at a Chinese restaurant in the USA.

Tasted rather good.

[Anonymous No.4133881]

Anybody venture to describe the taste?

Also maybe give me something to make at home using it?

[Anonymous No.4133890]

>>4133881
It's like a thick marmalade in consistency, and mostly just tastes like sugar, though there's definitely a bit of something savory almost? Like, have you ever had a kidney bean without any kind of seasoning to it? It tastes like that, but sweet.

[Anonymous No.4133895]

>>4133881
It is mushed red bean with sugar.

Stuff it in a pastry. I honestly cannot think of any other way to eat it.

[Anonymous No.4133893]

>>4133790

Where the fuck do you think you are?

[Anonymous No.4133914]

Didn't know the names of the two but koshian is actually really good. Tsubuan sucks. The skins of the beans ruin everything

[Anonymous No.4133915]

>>4133914
anon are you me?

[Anonymous No.4133919]

My mom makes sticky rice rolls with these.

[Anonymous No.4133936]

>>4133895
Sugar is added? Kinda ruins it. I always thought it was a bean that happened to be naturally sweet.

[Anonymous No.4133972]

>>4133895
You can also make soup and icecream with it.

[Anonymous No.4133976]

>>4133868
that doesn't look bad at all. Looks kind of like peanut butter as the outer layer and some thick pumpkin pie inside with some dried fruit

[Anonymous No.4133978]

>>4133936
Nope. I have yet to taste a bean that is naturally sugary sweet. We'd be making sugar from it otherwise.

But I do recommend using red bean + white rice or green bean + white rice to make congee. With only a dash of sugar, or no sugar at all, both are delicious.

[Anonymous No.4133985]

>>4133976
Lotus seed paste is fucking delicious, the texture is amazing. But it's rather expensive so you usually only see them in Moon Cakes.

[Anonymous No.4133994]

>>4133976
>dried fruit
It is actually a salted duck egg yolk. Yes.

The whole thing is sweet and salty and full of sugar and oil.

[Anonymous No.4134005]

>>4133994
I never liked the salted duck egg yolk. I tastes kinda dry and crumbly, and doesnt go well with the rest.

It's probably for looks only I guess.

[Anonymous No.4134010]

>>4133857
I guess it's a texture you either love or you hate. I personally love chewy things, so I love mochi/daifuku.

[Anonymous No.4134013]

dude, youve never had mochi? wtf?

[Anonymous No.4134790]

>>4133809
>>>/pol/ pls go

[Anonymous No.4135970]

>>4133790
Enjoy your bacon log Joe.

It's usually used for taiyaki filling and other classically cultural japanese products. It's really old, before modern processed food industry and refined sugars. Anko is a form of "sweet" without need to use additional sugars.

[Anonymous No.4135991]

>>4133786
it's asian red beans hot mashed and mixed with sugar. the logic behind it is almost exactly the same as candied yams, and it's comparably delicious if not more so. The first time I had it was a Korean vanilla ice cream-anko sandwich that my soccer teammate let me try, and I was amazed at how good it turned out to be. Vietnamese pastries and Japanese taiyaki (fish-shaped waffles) both commonly use the filling. It's one of the sweetest things you can find in Asia, where sweet things are not common.

Basically, give it a try if you can find an Asian food store near you. You have to taste it to believe it. Cooking With Dog has an episode on it if you want to try to make your own with white beans.

[Anonymous No.4136011]

I sort of like it. I feel like to really enjoy it, you would need to have grown up on eating it. The flavor is nice, but it's really difficult (for me anyways) to get past the bean texture and occasional aftertaste. I'd love to try red bean ice cream or something, because while I find bean paste filled pastries delicious, I always feel like I need to squeeze half the actual paste out, or else it overpowers everything. A little goes a long way.

Like I have no idea how someone could really enjoy pic related. I have to scoop some of it out.

[Anonymous No.4136033]

The texture is magnificent. It's not terribly sweet, but I love the stuff.

[Anonymous No.4136031]

>>4136011
You'd probably like the ice cream, then. It doesn't have the texture at all, just the flavor in a smooth creamy base.

OP, the ice cream is a good way to try it for the first time. It'll let you decide if you like the flavor without the texture getting in the way. The texture definitely takes getting used to.

[Anonymous No.4136229]

>>4133786
Went to thailand, there was a convience store right new to the hotel (shit the store had everything, small pharamacy, liquer, e.t.c)
anyways, it's freaking hot in Thailand so we went and got some ice creams,
They had a paddlepop there, but not just any paddlepop,
This was "Soya and Red bean flavoured"
With the soya milk on the top and red bean on the bottom.
It may have been the best ice cream I have ever eatten on a stick, and I cannot buy them anywhere now that im in Australia :(

TL:DR
Want red bean icecream,
No can find red bean icecream.

[Anonymous No.4136241]

>>4136229
Amazon.com sir. Getchu some Bangeopang.

[Anonymous No.4136247]

I tried it once by accident because I thought it was chocolate in a puffy pastry..

I hated it. It was grainy and tasted like..beans, obviously but had a funny after taste and it was very dry.

Never again. No.

[Anonymous No.4136296]

I like Anko a lot, and have some tips for you guys who want to make it at home. Here's an incomplete recipe with some tricks I've discovered over time to make it tastier and easier.
I don't have the ingredient ammouts because I just add them to taste.

>Ingredients:
Azuki beans
Sugar
Salt
Optional: Flavorings like Vanilla or some cocoa powder

>Method:
Let the beans soak in water overnight. This will make them easier to cook and also remove some of the bitterness.
Discard the soaking water, add the beans to a pot, add water and bring to a boil. Boil for approximately 30 minutes and remove from the heat.
Discard the cooking water.
Now comes the "shibukiri". Submerge the beans in cold water and let them sit for anywhere between 5 and 20 minutes. This is a method I came across when reading on "shiroan", which is a sweet paste like anko, but made with white beans instead of azuki beans. What it does is remove a lot of the bitterness and the strong bean flavor. So, if you want a stronger flavor, leave it in the water for less time, and if you want a subtler flavor, leave it for longer. Be careful though, if you leave it for a very long time it can become quite bland.
Discard the shibukiri water. Add fresh water and bring the beans back to a boil until they become completely tender. I just use a pressure pot for this, it's way quicker.

cont.

[Anonymous No.4136298]

8/10 would eat again.

[Anonymous No.4136340]

>>4136296

Now you have to turn the beans into paste. Like in OP's image, you can choose to make it into Koshian (smooth) or into Tsubuan (chunky). To make Tsubuan, just mash the beans with a potato masher. To make Koshian, I just use a food processor, although the "traditional" way is to force it through a sieve, so that the peals don't go through, but that requires time, patience and strenght, it's not an easy task, especially if you are making it in a large quantity. (Before I knew about the Shibukiri method, if I were to use a food processor the paste would have a really strong flavor, so I always had to pass it through a sieve. With it though, it's not a problem anymore)
Add the resulting paste to a pot, add the desired quantity of sugar and a pinch of salt, and cook it until it has thickened considerably, stirring constantly so that the bottom doesn't butn. Be careful now, the bubbles from it cooking can make some of it go flying and burn you. Also, as the paste cools down it will get much thicker, so stop cooking it before it gets to the desired consistency.
Optional: Add your desired flavoring now.
Now you just have to let it cool, and it's done.


Some stuff you can do with anko:
Manjuu (a ball of anko encased by a wheat flour dough, steamed)
Daifuku (anko inside mochi, which is made from glutinous rice)
Strawberry daifuku (a strawberry encased by anko encased by mochi)
Anko ice cream (you can either make your own ice cream base and add in the anko, or just get some vanilla ice cream and mix some in)

And that's it, I definitely recommend the strawberry daifuku, very tasty combination of flavors.

[Anonymous No.4136425]

I loved it in any form. This is one of my favorite ways to eat them.

[Anonymous No.4136433]

>>4136425
That looks goddamn delicious. Recipe?

[MOMO !!A8BrPmZzO+j No.4136444]

>>4136425
Ah man, I love this shit. The (green bean?)/soy bean ones are nice too.

Generally, chinese foods related to red beans are nice. Japanese? Not so nice.

One thing to try with red beans, Vietnamese coconut and red bean drink. That shit is gooooooood.

[Noble Potato !LQfUUJyiBk No.4138332]

i like the icecream/popsicle you'll probably find it in an asian centric grocery store

[Anonymous No.4138369]

>>4133868
Mooncake is gooood! Too bad it has 1000 calories for 1 piece.

[Anonymous No.4138374]

>>4136425
the ones in sasame balls taste like chocolate

[Anonymous No.4138389]

>>4136433

I LOVE those. They are so damn delicious and perfect.

[Anonymous No.4139420]

[Anonymous No.4139428]

>>4133786
I've had a bean past in a doughnut in Hawaii in the asian shops area it wad really good, somewhat bland but had a slight sweet taste. In the end it was pretty damn good.

[Anonymous No.4139430]

>chinesefags will know this
>fucking GOAT

[Anonymous No.4139434]

>>4133859
>congee
>if you translate from chinese, then its sweet soup

[Anonymous No.4139474]

>>4139420

http://www.youtube.com/watch?v=11rMEA0_L8c

[Anonymous No.4139490]

>>4133857
I think it is more something that you have to get used to. When I was a child I loved to eat pure anko when my mother and aunts where making mochi or manju

>>4133859
the red bean congee is great in cold days and you can put chopped mochi that is starting to get old (hard, not moldy)

[Anonymous No.4139495]

>>4138369
Fuck calories! I found out that by eating grilled mochi in breakfast it takes me 2 or even 3 times longer to feel hungry again!

[Anonymous No.4139518]

>>4133893
weeaboos have their specific boards

4cha n has been non weeaboo for the past 5-6 years

[Anonymous No.4139523]

>>4139518
Open a board, ANY BOARD AT ALL.

Most likely the first picture will be related to Japan.

[Anonymous No.4139537]

>>4139523
Get this.

Not all boards relate to Japan.

/ck/ is populated 80% by people who migrated here because they are into cooking and /b/tards, /fit/izens and the like who live alone want cooking advice. You guys are the minority here. Just like on every other board that's not specifically about Japan.

80% of people here hate you. It's sad. You're pathetic.

[Anonymous No.4139541]

>>4139523
>weeaboo thinks 4chan appreciates his faggotry

[Anonymous No.4139545]

>>4139537
>80% of people here hate you. It's sad. You're pathetic.
[citation needed]

The thread I made sometime ago with cooking recipes in manga says otherwise


We hate kids like you that bitch on every thread that isn't about fastfood.

[Anonymous No.4139552]

>>4139545
Oh, I very much hate fast food threads as well. The only time /ck/ is good is when I can have a real discussion about cooking techniques, food or wine with people who know their shit.

You guys have metastasized into our board. Fuck you. Nobody likes you. /ck/ is one of those boards where people migrate from other boards, so naturally there will be people from weeaboo boards, but there aren't nearly as many as you think. Not more than 5 to 10% of the board. Most people here are from /b/, /mu/, /fit/ and my guess is fast food threads are /sp/ faggotry. Your kind doesn't migrate much and keep to themselves.

[Anonymous No.4139557]

>>4139552
1. I was here before than you.
2. This is a food thread.
3. Even on /co/ they bitch less than you when someone mention something related to Japan.

>Most people here are from /b/, /mu/, /fit/
I don't think you understand how we see /b/, /mu/ and /fit/. Which of these boards you go?

[Anonymous No.4139566]

Gross in most applications. So sweet it makes my stomach churn.

[Anonymous No.4139572]

>>4139566
Maybe you got some version adapted to your region? Japanese traditional sweets usually don't use much sugar (sugar was something really expensive back them) but in countries where people gorge themselves on sugar they might adapt it to the country's tastes

[Anonymous No.4139573]

>>4133868
I would try it. Looks interesting.

[Anonymous No.4139576]

>>4139552
>The only time /ck/ is good is when I
>I

4chan isn't made specifically for you. If you don't like the topic, fuck off.

[Anonymous No.4139580]

>>4139572
Nope. Traditional crap. It's awful, dry, thick, creamy yet grainy, and this was one made with honey. (Protip: Most Japanese didn't have access to sugar as in cane sugar and wouldn't have used it by the by). Anyway. The bread part of it was nice, but I was ready to vomit by the second bite.
I just really, really dislike it in most every application. I can see just a tiny, tiny smear on a bun being nice for adding a little flavour, and used in some things in tiny amounts it's okay. But generally if I know something has red bean paste in it I politely decline.

[Anonymous No.4139583]

>>4139552
Stop pulling stats out of your ass. Also 4chan is not a hivemind regardless of whichever board you are in, so stop projecting on others.
Also,
>implying weeaboos can't know their shit
You ought to realise that people have a bunch of different hobbies.

On topic, I really love the chinese version of these in steamed buns. Japanese wise I find them more appropriate with matcha icecream or tayakis.

[Anonymous No.4139590]

>>4139580
Okay, I guess it is some sort of acquired taste.

I can understand that people that weren't raised eating Japanese Sweets might not like them. One girl I know spitted mochi when she tried it for the first time "the taste is not bad but I can't swallow that texture" My grandmother on the other hand can't eat some cheeses

[Anonymous No.4140897]

>>4139518
Fuck you average Joe.

I'm glad you local culture is ruined because everybody loves Japan and pretend being japanese. Because nobody wants eat your bacon log and pretend being dirty and manly united states citizen.

[Anonymous No.4142106]

HEY THAT PASTE IS DELICIOUS

I PUT SOME ON WHITE RICE WITH

SRIRACHA SAUCE

IT'S VERY GOOD