Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste)
Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mature taste ~ salty mizu-yokan (jellied red bean paste). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste) is something that I have loved my whole life.

Great recipe for Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste). A Japanese dessert with salt to beat the summer heat. Adjust the amount of sugar used based on the sweetness of the anko. If using adzuki beans or bean paste instead of canned beans, add a bit more water for a smoother.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mature taste ~ salty mizu-yokan (jellied red bean paste) using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste):
  1. Prepare 200 grams Your choice of adzuki beans or anko: tsubu-an or koshi-an (I used the canned variety)
  2. Prepare 2 grams Kanten powder
  3. Take 200 ml Water
  4. Get 30 grams Sugar
  5. Take 1 tsp Salt (natural salt or shio-koji)

Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste.

Instructions to make Mature Taste ~ Salty Mizu-Yokan (Jellied Red Bean Paste):
  1. Combine water and powdered kanten to a pot and heat on low while mixing. Bring to a boil, then allow to boil for 2 minutes while mixing. Stop the heat.
  2. Add your preferred anko, sugar, and salt to the pot in step 1 and mix. Bring to a boil while stirring on low heat.
  3. Once it's cooled, transfer the mixture from step 2 into a container that moistened with water (whatever shape is fine). Chill in the refrigerator to harden.
  4. Once it's hardened, it's complete Remove from the pan and cut into whatever size you like.
  5. Putting it in this kind of container is trendy.
  6. This is the natural salt I used. Using natural salt gives a smooth flavor.
  7. Addition #1: Adjust the amount of salt to your liking.
  8. Addition #2: For the powdered kanten, 2 g gives a smooth mouth feel while 4 g is much firm. Use whichever you prefer.

The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). The texture of the mizu-yokan depends on the type of kantan or agar so adjust the amount to taste. And stir the mixture with a balloon whisk. Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days.. Mizu yokan with delightful chestnut inside red bean jelly, this.

Learn How to Improve Your Mood with Food

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As you can see, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these suggestions instead.