Red bean soup
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| Red bean soup | |||||||||||
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| A bowl of red bean soup | |||||||||||
| Chinese name | |||||||||||
| Traditional Chinese: | 1. 紅豆粥 2. 紅豆湯 3. 紅豆沙 |
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| Simplified Chinese: | 1. 红豆粥 2. 红豆汤 3. 红豆沙 |
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| Literal meaning: | 1. red bean congee 2. red bean soup 3. red bean sand |
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| Japanese name | |||||||||||
| Kanji: | 汁粉 | ||||||||||
| Hiragana: | しるこ | ||||||||||
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| Korean name | |||||||||||
| Hangul: | 팥죽 | ||||||||||
| Hanja: | 팥粥 | ||||||||||
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Red bean soup refers to a number of traditional Asian soups, all made with azuki beans.
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[edit] China
In China, red bean soup is a popular dish. 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. 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.
It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago (西米, pinyin: xī fàn). The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).
[edit] Japan
Shiruko (汁粉?), or oshiruko (お汁粉?) with the honorific "o" (お), is a traditional Japanese dessert.[1] It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi.[1][2] There are different styles of shiruko, such as shiruko with chestnuts, or with glutinous rice flour dumplings instead of mochi.
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?), 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. 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.
In some regions including Kagawa Prefecture, shiruko is also used for zōni, the special soup for New Year celebration.
[edit] Korea
In Korean cuisine, red bean soup is called patjuk (팥죽), and is commonly eaten during the winter season. 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.
[edit] Vietnam
Vietnamese cuisine also has a similar dish, called chè đậu đỏ.photo Particularly in southern Vietnam, it contains added coconut milk.
[edit] 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.
[edit] See also
