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Tag Archives: Azuki

Azuki Chicken

I grew up eating Azuki (or adzuki) beans and love them in both sweet and savory dishes. They cook fast and very versatile. Here is my Azuki Chicken – extremely simple stew of these two main ingredients. This humble dish is so tasty and always warms my heart. When it’s cooked in donabe, the ingredients come out so tender and flavors become so deep. While any donabe with enough capacity can cook this dish wonderfully, I especially love using my Roast Donabe. This cute compact donabe has an extra thick body with a sturdy flat lid (with no vent) that helps create optimum insulation and moisture retention. And, as the name suggests, this donabe is great for roasting as this can be heated with no liquid inside.


Cherry Blossom Mochi with Sweet Azuki Bean Filling

Sakura Mochi

Sakura Mochi is a flavored traditional seasonal wagashi (Japanese sweet) enjoyed throughout Japan during the spring season. It’s flavored with salt-preserved sakura (cherry blossom) flowers and wrapped in a cherry blossom leaf. There are actually two most popular kinds, the Kanto style (Eastern style…represented by Tokyo), for which the anko (sweet azukibean paste) is wrapped in a thin mochi flour pancake, and Kansai style (Western style…represented by Kyoto), for which the anko is wrapped in soft steamed mochi, called domyoji. Even though I grew up in Tokyo, I have always preferred Kansai style more because I love the texture of the domyoji mochi so much. So, this is the recipe of my sakura mochi I make every year during the sakura season. I get the pink colored domyoji mochi flour, but you can also make with the regular (white) domyoji mochi flour. You can also make it without any preserved sakura (cherry blossom), and it will be a simple delicious treat of domyoji mochi and anko.


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