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Sweet bean paste, the Glossary

Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries.^[1]

25 relations: Adzuki bean, Bean, Bean dip, Beijing cuisine, Douchi, Fermented bean paste, Flower, Lard, List of Asian cuisines, Mouthfeel, Mung bean, Nagoya, Navy bean, Osmanthus fragrans, Phaseolus vulgaris, Potato, Red bean paste, Sandwich, Sesame, Slurry, Songpyeon, Soybean, Tong sui, Vegetable oil, Wagashi.
East Asian cuisine

Adzuki bean

Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. Sweet bean paste and adzuki bean are Japanese cuisine and Korean cuisine.

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Bean

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food.

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Bean dip

Bean dip is a type of dipping sauce made using beans or refried beans as a primary ingredient.

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Beijing cuisine

Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China.

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Douchi

Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

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Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia.

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Flower

A flower, also known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae).

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Lard

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

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List of Asian cuisines

This is a list of Asian cuisines, by region.

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Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste.

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Mung bean

The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.

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Nagoya

is the largest city in the Chūbu region, the fourth-most populous city proper with a population of 2.3million in 2020, and the principal city of the Chūkyō metropolitan area, which is the third-most populous metropolitan area in Japan with a population of 10.11million.

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Navy bean

The navy bean, haricot bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.

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Osmanthus fragrans

Osmanthus fragrans, variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, is a flowering plant species native to Asia from the Himalayas through the provinces of Guizhou, Sichuan and Yunnan in China, Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand.

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Phaseolus vulgaris

Phaseolus vulgaris, the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods.

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Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

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Red bean paste

Red bean paste or red bean jam, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.

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Sandwich

A sandwich is a dish typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type.

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Sesame

Sesame (Sesamum indicum) is a plant in the genus Sesamum, also called simsim, benne or gingelly.

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Slurry

A slurry is a mixture of denser solids suspended in liquid, usually water.

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Songpyeon

Songpyeon is a traditional Korean food made of rice powder.

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Soybean

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Sweet bean paste and soybean are Chinese cuisine, Japanese cuisine and Korean cuisine.

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Tong sui

Tong sui, also known as tim tong, is a collective term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine.

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Vegetable oil

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants.

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Wagashi

is a traditional Japanese confection that is often served with green tea, especially the type made of mochi, anko (azuki bean paste), and fruit. Sweet bean paste and Wagashi are Japanese cuisine.

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References

[1] https://en.wikipedia.org/wiki/Sweet_bean_paste

Also known as Ogura-an.