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Hiroshi66 Profile
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What exactly is sweet bean paste (or azuchi bean paste?)

4/23/2005, 8:04 am Link to this post Send Email to Hiroshi66   Send PM to Hiroshi66 AIM
 
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Re: …


classblockquoteHiroshi66 wrote:

What exactly is sweet bean paste (or azuchi bean paste?)
I don't know about the azuchi part of the question, but sweet bean paste is basically what it sounds like: bean paste with sugar to make it sweet.


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Hiroshi66 Profile
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Okay, thanks Charles. I thought that sweet bean paste and azuchi red bean paste are one and the same. Isn't there a mochi with azuchi bean paste? I'm not sure.. but I've also heard red bean paste used as well.
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Re: Dotch Cooking Show


Image

Azuki Beans
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Thanks, Nancy! I guess that's why they are used in mochi - because they are sweetened.
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Re: Dotch Cooking Show


classblockquoteHiroshi66 wrote:

Thanks, Nancy! I guess that's why they [azuki beans] are used in mochi - because they are sweetened.
The linked site also explained that originally the Japanese didn't use dairy products (butter, milk, even eggs), plus there was no refrigeration or ovens as we know them, so their "sweets" weren't at all like what we're used to in the West. Also, they really didn't eat dessert at the end of a meal. Their "sweets" were used as mini-meals (energy boosters) or snacks, in between their regular meals. Thus, they had foods like mochi filled with sweet bean paste that could be carried around rather easily and needed neither refrigeration nor cooking once they were prepared.

Last edited by nchristi, 4/25/2005, 7:26 pm
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Nancy - I just made a conclusion! I guess the original mochi ice cream was basically Sweet Bean Paste ice cream, which is currently the least popular among non-Japanese.. The only store that carries it is the Korean Galleria market and also the stores in Little Tokyo.
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Re: Dotch Cooking Show


Last night's show was tiramisu v mango pudding.

Favorite part of the show was the visit to the source of fresh mascarpone cheese for the tiramisu, made by hand from the cream of thirteen perfect cows on a ranch in Hokkaido. When the film crew first came near the ranch, the owner came galloping up on a great horse, reining up at the fence: Why are you here on my land!. Watching him work, then later joke around with his family and the film crew, playing the guitar and singing... it was all great stuff. All ranchers seem the same world over. Really tough, protective men, serious about their work, fun-loving and family oriented. Very different view of a Japanese male. Loved it!

Highlight at end: Rancher is saying farewells to film crew when the cow beside him begins "talking" to him. He answers, affectionately rubs the cow on the head, and the cow lows back! (Note to self: Hokkaido, add to travel list.... emoticon)

Though the mascarpone looked great, the mango pudding, surrounded by fresh fruits, ice cream, and sauces was much more appealing—and won.

The mangoes used were called Red Apple (not quite sure on that). The ones selected for the Dotch competition are grown in a hot house, ripened on the tree until they fall off on their own—at the peak of perfection. To save them from bruising from the fall, a mesh sack is slipped over each mango and attached to the branch. When the mango falls, it is spared any bruising.

The grower had never seen one actually drop into its net in all the years he'd grown them, so the film crew set up a camera to watch. We then were privy to seeing one of these bright red, fully ripened mangoes drop. Yum.

Back to the competition, as usual, the young thin guy (a regular on the show) chose the loser and didn't get to eat yet again. (I wonder why he doesn't wise up and simply chose the food he thinks will lose? His odds of eating would be a whole lot higher if he'd adopt a contrary strategy, I'd think.)

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I love mangoes - but only the really ripe, sweet, and crunchy ones.
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Re: Dotch Cooking Show


Tonight's Dotch was Fried Fish Sandwich v Hot Dog! Yeow. My first reaction was Are you kidding.... fried fish sandwich up against sausages? And, sure enough, in the first guest sort, all seven went to the hot dog side! 7 to 0. I've never seen that before.

Unbelievably, this turned out to be the best Dotch show I've watched to date. It was so fun (don't ask me why) and when the second sort occurred, three abandoned hot dog and went to the fried fish side. I, too, was beginning to stress out over which side would I choose, and which side would the panelists choose.

The guests were also interesting. The actor who played "Robbie" on Sakura (Sakura's fiancé ) was a guest (he's very funny and animated), along with the sumo wrestler who is from Hawaii (very soft-spoken, his words are always polite).

In the final vote, Fish Sandwich won! And guess who was left on the starving side.... yet once again. Yup. That thin guy who always loses.

In the final analysis, the presentation of the "hot dogs" was quite boring. Two different sausages (hand made by the chef) served in gourmet buns, one with some sauerkraut, mustard, ketchup; the other I don't even remember! The ketchup was notable, though. Handmade and processed without machinery, each batch was only 45 jars (looked like 8 oz jars). A corn soup was also served. (Starch, starch, and more starch....)

The fish was mahi-mahi, thinly sliced with a layer mousse made of scallop and white fish sandwiched between, breaded and slowly deep fried (to cook the mousse in the center without overcooking the outside). Cheese is melted onto the cooked fish and is placed on a soft bun. Add to that some great hand made tartar sauce. (Mayo made with hand whisked oil, egg yokes; chopped hard boiled eggs;, chopped pickle; deep fried chopped parsley (to remove the water); and a couple other items I'm not recalling.) Fresh sliced tomato; beautiful, sliced avocado. (I believe the announcer said this sandwich consisted of nine layers, so I'm forgetting something here.) Also served with the sandwich was minestrone soup and some potato wedges.

The fish sandwich was so tall I couldn't imagine how anyone could eat it without disassembling it. But when the camera showed it in the hands of the sumo, it looked about the size of a child's hamburger at McDonald's! He ate it in a most mannerly fashion, then declared that it was a good appetizer! At the very end of the show, the chef brought out a customized version for the wrestler. It looked to be about a foot in diameter. Sumo sized!

All in all, I found it to be a happy, fun program and rather mind boggling in trying to make a choice between the two. The highlights in the field were the fancy hot dog dishes created by several of Japan's great hotel chefs; a 73-year old fisherman catching mahi-mahi by line in hand (shades of My Blue Sky); and some older women who make that exquisite hand-made tomato ketchup.
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