Red bean soup refers to a number of traditional Asian soups, all made with azuki beans. are the Chinese characters that are used in the modern Japanese logographic writing system along with Hiragana (ひらがな 平仮名 Katakana is a Japanese Syllabary, one component of the Japanese writing system, along with Katakana and Kanji; the Latin alphabet Hanja is the Korean name for Chinese characters. More specifically it refers to those Chinese characters borrowed from Chinese and incorporated The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small

China

In China, red bean soup is a popular dish. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National The soup is commonly thinner than the Japanese oshiruko version. It is categorized as a tong sui, (literally translated as sugar water), or sweet soup. Tong sui, also known as tian tang, is a collective term for any sweet warm Soup or Custard served as a dessert at the end of a meal in Cantonese cuisine It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops. An ice pop is a frozen water-based dessert on a stick It is made by freezing colored flavored liquid (such as fruit juice around a stick

It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago (西米, pinyin: xī fàn). Sago is a Starch extracted from the Pith inside stems of the sago palm Metroxylon sagu The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖). Rock candy (also called rock sugar) is a type of Confectionery composed of relatively large Sugar Crystals Homemade rock candy is commonly formed

Japan

Shiruko with genmai mochi

Shiruko (汁粉, Shiruko^?), or oshiruko (お汁粉, oshiruko^?) with the honorific "o" (お), is a traditional Japanese dessert. Brown rice (or "hulled rice" is unmilled or partly milled Rice, a kind of Whole grain. The Japanese language has many Honorifics parts of speech which show Respect, and their use is mandatory in many social situations Japanese Cuisine has developed over the centuries as a result of many political and social changes Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The ^[1] It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small Mochi ( Japanese: ja [[wiktiary餅 餅]] Chinese: zh-TW [[wiktionary麻 麻]][[wiktionary糬 糬]] is a Japanese and Chinese Rice cake ^[1][2] There are different styles of shiruko, such as shiruko with chestnuts, or with glutinous rice flour dumplings instead of mochi. Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked

There are two types of shiruko based on difference of cooking way of azuki beans. Azuki beans could be turned into paste, crushed without keeping its original shape, or paste and roughly crushed beans are mixed. ^[2] There is a similar dish, zenzai (善哉、ぜんざい, zenzai^?), which is made from condensed paste with heat and is less watery than shiruko, like making jam or marmalade. Zenzai also refers to a type of shiruko made from mixture of paste and crushed beans in some dialects, mostly in Western Japan. ^[2]

It is loved by many Japanese, especially during the winter. ^[2] The half-melted sticky mochi and the sweet, warm azuki bean porridge is thought by many to be an absolute delight. Shiruko is frequently served with a side dish of something sour or salty, such as umeboshi or shiokombu. Umeboshi ( Japanese: 梅[[wiktionary 干|干]] literally "dried Ume " are pickled ume fruits This is because shiruko is so sweet that the taste gets tiring after a while, so the customer can refresh their palate with something sour or salty, such as shiokombu or umeboshi, or both. Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses

In some regions including Kagawa Prefecture, shiruko is also used for zōni, the special soup for New Year celebration. often given the honorific o-zōni, is a Japanese Soup containing mochi rice cakes

Korea

In Korean cuisine, red bean soup is called patjuk (팥죽), and is commonly eaten during the winter season. Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change On donji nal, a Korean traditional holiday which falls on December 22, Korean people eat donji patjuk, which contains saealsim (새알심), a ball made from glutinous rice flour.

Vietnam

Vietnamese cuisine also has a similar dish, called chè đậu đỏ. Chè is a Vietnamese term that refers to any traditional Vietnamese thick sweet dessert soup or Pudding. ^photo Particularly in southern Vietnam, it contains added coconut milk. Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut.

Australia

In Sydney, Australia as well as many other major cities in Australia, it is served as complimentary dessert along with fruit, pudding and sometimes cake and biscuits for no extra charge at most Cantonese restaurants.

See also

• Red bean ice
• Red bean paste

References