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🧁 | [This is Japanese sweets! ] Yamazaki's botamochi and kinako tsubuan are delicious


[This is Japanese sweets! ] Yamazaki's botamochi and kinako tsubuan are delicious

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In this sweet, the glutinous rice is covered with soybean flour, and the inside is filled with a generous amount of red bean paste!

Lawson's "Botamochi Kinako Tsubuan" that you want to read together is highly recommended!What kind of product is it?This product is a… → Continue reading


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Bean paste

Bean paste(An) has the following meanings.present dayJapanAnd the meaning inChugokuThere is an ambiguous territory even in modern times between the broader meaning of the historic bean paste that originated in.especiallyBean pasteWhen we say (anko), we often refer to 1 below.

  1. StarchQualityDietary fiberBoiled down abundant ingredients, heavy with low water contentPasteFinished stuffing.at firstsaltIt was seasoned by and called "Shio-anbin".sugarAfter the spread of sweet bean paste, sweet bean paste became the mainstream.beans,sweet potato,Chestnut,Pumpkin,Lotus seeds,blackゴ マ・ White sesame seedspeanut butter,Walnut,Wax gourd,Jujube,bananaEtc. have been used as examples.In recent years, attempts to make bean paste with new ingredients have been continued.
  2. minced meat,VegetablesA low-moisture stuffing made by mixing salt with salt. Manju,Mochi, Chinese点心 OfBun(Gyoza,Fried rice,Bean paste rice cakeSuch),Spring rollIt is often wrapped in such things.In Chinese, it is called "bean paste (xiàn) sien" or "bean paste (xiàr) shar".Even when baozi was introduced to Japan, bean paste made from meat was the mainstream in China.JapaneseMonkDoes not use meat or strong-smelling plantsVegetarian foodIn addition to eating the bean paste, even ordinary people other than monks were prohibited from eating meat, so the bean paste in 1. became widespread.Red bean paste in JapanBecame the mainstream of.
  3. Wed or Dashi soupToArrowroot,potato starchSuch asStarchAdd flour, heat and thicken.Or, add vegetables and minced meat to this.Bean pasteIs often used.Others, especially in recent yearsjam,Fresh cream,custard creamな どcreamKind,Ganache,Chocolate spreadな どチ ョ コ レ ー トViscous fillings such as peanut butter and peanut butter are sometimes called bean paste.
  4. Other things to pack in something.


"An" originally meant stuffing.[1],Prince ShotokuIt is said that it was introduced from China in the era of[1], It is believed that the bean paste used in Chinese confectionery is the prototype.[1].AzukiThe azuki bean paste usingKamakura PeriodTo be[1].

Initially it was salted bean paste,Azuchi-Momoyama PeriodAnd sweet bean paste came to be used[1]BothsugarCame to be usedEdo PeriodLimited to noble status from the middle term[2]It is also said.

Bean paste is made by immersing beans in water to absorb water, boiling them, peeling them, and crushing them.Meiji Era,Okitsu(CurrentShizuoka CityShimizu Ward) Yusaku Kitagawa invented a cooking pot, a bean peeling machine, and a bean peel separator.Together with his fellow countryman, Ikutaro Naito, he established the origin of the bean paste industry using bean paste machines to this day.Located in Shogenji-cho in the northern part of the Okitsu districtHachiman ShrineThere is a stone monument that states that it is the birthplace of bean paste.[3].

"Red bean paste"KanjiThen "Kan",Song soundThen it is "Ann". "Japanese and Chinese three-year-old drawing society』(1713) Indicates the pronunciation of "Kan" and is commonly referred to as "Ann".

Sweet bean paste

Sweet bean pasteVegetablesThesugarBoil with.Mainly confectionery, especiallyJapanese sweetsIt is often used in.Although bean paste means stuffing, in Japan later, the above-mentioned boiled bean paste is also called bean paste, and the usage deviates from the treatment as stuffing (for example).ohagiIt's not a bean paste in its original sense, because it's not a padding on the outside of.)

If made from beans, red beans,Broad bean,Green beans,peaな どStarchとDietary fiberTypes with high content of[4]Is used, and in particular, red bean paste made by boiling red beans is typical, and it is also called tousaan.In potato bean pastesweet potato(EspeciallyNaruto KintokiPotatoesPurple sweet potato, Anno potato) etc. are used[4].. others,ChestnutRed bean paste,pumpkinRed bean paste,Lotus seedsRed bean paste, black。Red bean paste, white sesame paste,Peanut bean paste,walnutRed bean paste,Winter melonRed bean paste,jujubeRed bean paste,bananaThere are no particular rules or restrictions on the ingredients used as bean paste, such as bean paste.

Classification of bean paste

Classification by raw material

Classification by degree of processing

  • Sweet bean paste
    • Raw bean paste-moisture 60-65%[5].
    • Bleached bean paste (bleached bean paste) --A bean paste made by drying raw bean paste to a moisture content of 4-5%.[4][5]..When using, add water and put it back.
    • Kneaded bean paste-A bean paste made by adding sugar to raw and dried bean paste[1][4][5]..A small amount of salt may be added[4].

Classification by manufacturing method

  • Sweet bean paste
    • Tsubuan (grain bean paste)-Azuki bean paste that retains the shape of the beans without lining so as not to break the skin as much as possible.[1][4]..Boil it softly to remove the astringency, add sweetness to the bean paste, and knead it.
    • Crushed bean paste-Crushed red beans but do not remove the seed coat of beans[4][5].
    • Koshian (strained bean paste, bean paste) --Azuki beans are crushed and strained with a cloth to remove the seed coat of the beans.[1][4][5].
    • An Ogura-Boiled and pickled in mashed bean paste and red bean paste with honeyBig wordProcessed by adding[4][8]..The original Ogura bean paste is a mixture of Dainagon azuki bean paste, which is hard to boil, and small-grained ordinary azuki bean paste, but in recent years, the bean paste is sometimes referred to as Ogura bean paste.The origin of the name of Ogura809By the timeKukaiThe red bean seeds that he brought back from ChinaKyoto CityUkyo WardSagaKokurayamaIt is said that it originated from the fact that it was cultivated in the vicinity and a confectioner named Wasaburo added sugar and boiled it to make bean paste and presented it to the Imperial Palace.[9](As a different theory, azuki beansdeerSpeaking of deer because it resembles the mottled pattern ofMapleSpeaking of maples, they are famous for their autumn colorsKokuraThere is also an association with the mountain (Kyoto)).After that, the azuki bean cultivation area moved to the Tamba region and the breeding progressed, and the ancient azuki bean "Ogura Dainagon"KameokaIn recent years, it has been cultivated in the fields of Saga-Ogurayama.[10].Nison-in TempleThere is a monument of "Ogura's birthplace" in the precincts.
    • Boiled sardines[5]
    • Murasame-Rice flour is added to the soboro to make it into a rag.
    • Peeled bean paste (Kawamukian)

Classification by sugar usage

  • Sweet bean paste
    • Normal bean paste-For 100 raw bean paste, white bean paste and white sugar 60-75,Syrup0-5 things[5][11].
    • Middle-sized bean paste-100 raw bean paste, 80-90 refined white sugar, 5-10 starch syrup[5][11].
    • Upper split bean paste --100 raw bean paste, 90-100 white bean paste, 10-20 starch syrup[5][11].

An Kaai

The ingredients that do not form a bean paste are mixed with sweet bean paste and flavored.An KaaiTo say[7]..Generally, to make it easier to understand the mixed ingredientsWhite bean pasteIs often used,White bean pasteBecause of the peculiar odor of beans, there are various examples such as when azuki beans are used.

  • Yolk bean paste-boiled and strained in bean pasteegg yolkWhat is made by adding[7][8].
  • Sesame paste-Kneaded in bean paste。What is made by adding[7].
  • Miso bean paste-for bean pastemisoWhat is made by adding[7]..Mainly add white miso.Used for Kashiwa mochi.
  • Matcha bean paste-for bean pasteMatchaMade by adding[7].
  • Yuzu bean paste-for bean pastegrapefruitWhat is made by adding the skin of[7].
  • Sakura bean paste-Made by adding salted cherry leaves or cherry petals chopped into bean paste.In recent years, imitating this, there are many cases where only artificial fragrances of cherry leaves are sold without any cherry blossom ingredients.

Examples of foods that use bean paste

Dim sum bean paste

There are many dishes that use red bean paste for dim sum in China, but the basis is raw red bean paste, which is not sweet.[12].

な ど


[How to use footnotes]


  1. ^ a b c d e f g h i "Encyclopedia of Food" Maruzen p.272 2001
  2. ^ Akio Kobayashi and Tadahiko Murata, "Encyclopedia of Confectionery," Asakura Shoten p.198 2000
  3. ^ "Nihon Keizai Shimbun" evening edition August 2018, 8 (living navigation side) "[Food travelogue] Shizuoka-shi Okitsu sweets rooted / sweetness modest sweetness" commentary article "Bean knowledge ◇ Birthplace of bean machine(Viewed on August 2018, 8).
  4. ^ a b c d e f g h i "Maruzen Food General Dictionary" Maruzen p.62 1998
  5. ^ a b c d e f g h i j k l Koichi Sugita, "Encyclopedia of Japanese Foods", Ishiyaku Publications, p.74 2008
  6. ^ Gozazoku http://www.gozasoro.co.jp/products/aka.html
  7. ^ a b c d e f g h i "Maruzen Food General Dictionary" Maruzen p.63 1998
  8. ^ a b Akio Kobayashi and Tadahiko Murata, "Encyclopedia of Confectionery," Asakura Shoten p.205 2000
  9. ^ Birthplace of Ogura
  10. ^ Original Ogura bean to full-scale revival Ancient azuki beans, harvested this fall: July 2011, 07 Published in Kyoto Shimbun[Broken link]
  11. ^ a b c "Maruzen Food General Dictionary" Maruzen p.62-63 1998
  12. ^ a b c d e f g Katsumi Yoshioka "New Chinese Doshin" Shibata Shoten, 2015, p. 238. 
  13. ^ a b c d e Katsumi Yoshioka "New Chinese Doshin" Shibata Shoten, 2015, p. 239. 

Related item

外部 リンク

Glutinous rice

Glutinous rice(Mochigome, Mochikome, Mochiyone, Mochimai, Sticky rice,Glutinous rice) IsGraceWithriceVariety group.What is grace?AmyloseRefers to crop types that contain no or little[1][2].

The word "glutinous rice" may mean glutinous rice.[3]..As a homonym, "MochiHowever, originally, "mochi" refers to food made by steaming mochi-like grains and then mashing them.[4], "Glutinous rice" refers to crops that contain no or little amylose.[1][5]..However, in recent yearsSticky riceIt may be written as.

Rice that contains amylose and is less sticky than glutinous riceJaponica rice(Uruchimai, Urugome),Japonica(Uruchi, Uru).

Production volume by prefecture in Japan is in descending orderSaga,Hokkaido,Niigata,Kumamoto,Iwate(21 survey)[6].


mainlyJapan,Korean Peninsula,Chugoku,Taiwan,The Philippines,Kingdom of Thailand,Laos,Indonesia,India,Vietnam,MyanmarIt is cultivated in such places.Thai'sEthanIt is a staple food in rural areas and Laos, and accounts for 85% of rice production in Laos.Teruha Forest CultureOften in areas belonging toHalleIt has a role as an ingredient of.

The ratio of rice production in Japan is about 3% -5% of the total.

Uruchi rice is the main partendospermIs pale and translucent, but the endosperm of glutinous rice is white and opaque.Southeast AsiaThen.Indica speciesA lot of (long grain) glutinous rice is cultivated, and the skin is black.Black riceThere is also glutinous rice.

Mochi varietiesStarchIs strong when cookingviscosityHas the property of producing[7]..Most of glutinous rice is composed of starch.AmylopectinSince this amylopectin is a sticky component of rice cake, glutinous rice becomes strongly sticky when steamed.However, nutritionally, there is almost no difference from "Uruchi rice".

Even with glutinous rice, if you soak the cooked rice in hot water to remove the amylose and steam it again, it will be called "".MochiCan be.

Sticky riceRed rice,Owa,Steamed rice, Chinese styleChimakiNot only can it be used for rice cakes or kneaded rice cakes, but it can also be crushed.Shiratama powder,Domyoji powderAfter processing it intoHailstone,dumplingUsed for confectionery ingredients such as.

In addition, liqueur,vinegar OfbrewingIt is also used as a raw material.

In addition to rice, other plants with glutinous rice varieties includecorn, Barley,Millet,Millet,Sorghum,Amaranthand so on[1].

Main varieties

Main varieties of glutinous rice (in chronological order)
TypeRegistration number / nameLocal code (former systematic name)Mating varietiesTraining institutionRegistration yearRemarks
Paddy rice
Aichi glutinous rice No. 1 /Kyoto AsahiAichi Prefectural Agricultural Experiment Station
Kogane MochiNakashin glutinous rice No. 40Shinano Glutinous Rice No. 3 / Agriculture and Forestry No. 17Niigata Agricultural Experiment Station1956
Miyako Gane Mochi
Paddy rice agriculture and forestry glutinous rice No. 144 (mangetsumochi)Kanto glutinous rice No. 64F3 249 / Norin Glutinous Rice No. 45Saitama Prefectural Agricultural Experiment Station1963
Paddy rice agriculture and forestry glutinous rice No. 145 ()Kanto glutinous rice No. 66F3 249 / Heiroku Glutinous RiceSaitama Prefectural Agricultural Experiment Station1963
42 – 635-8 / KofuAichi Prefectural Agricultural Experiment Station Crop Research Institute1970
Paddy rice agriculture and forestry glutinous rice No. 216 ()Saikai Glutinous Rice No. 118Hoyoku / Glutinous riceAgricultural Research Institute(Former Kyushu Agricultural Experiment Station)1971
Paddy rice agriculture and forestry glutinous rice No. 221 (Himenomochi)Okuha glutinous rice No. 277Large system 227 / KoganemochiAgricultural Research Organization (former Tohoku Agricultural Experiment Station)1972
Paddy rice agriculture and forestry glutinous rice No. 233 ()Saikai Glutinous Rice No. 129Hoyoku / Glutinous rice /Koshihikari RiceAgricultural Research Organization (former Kyushu Agricultural Experiment Station)1974
Paddy rice agriculture and forestry glutinous rice No. 254 ()Okuha glutinous rice No. 296Large system glutinous rice 1076 / Fu system No. 72Agricultural Research Organization (former Tohoku Agricultural Experiment Station)1979
Shinko Glutinous Rice No. 135Misuzu Mochi / TodorokiwaseNagano Prefectural Agricultural Experiment Station1985
North glutinous rice No. 80Kamiikuho No. 381 / OnnemochiHokkaido Kitami Agricultural Experiment Station1989
Paddy rice agriculture and forestry glutinous rice No. 317 ()Hokuriku glutinous rice No. 141Ou 302 / HimenomochiAgricultural Research Organization (former Hokuriku Agricultural Experiment Station)1992
Upland riceUpland Rice Agriculture and Forestry Glutinous Rice No. 55 ()Upland rice Kanto glutinous rice No. 137Stone No. 201 / Warabe HatamochiIbaraki Prefectural Agricultural Experiment Station1985
Upland Rice Agriculture and Forestry Glutinous Rice No. 60 ()Upland rice Kanto glutinous rice No. 168Upland Rice Agriculture and Forestry No. 4 / Upland Rice Agriculture and Forestry Rice No. 4 / Upland Rice Agriculture and Forestry Rice No. 4Ibaraki Prefectural Agricultural Research Center1996



  1. ^ a b c "Latest Agricultural Technology Dictionary" edited by Agricultural and Biological Specified Industrial Technology Research Organization (Rural Culture Association, 2006) p.1525
  2. ^ Tadayo Watabe and Sayuri Fukasawa, "Cultural History of Things and Humans Mochi (Mine, Mochi)" (Hosei University Press, 1998) p.2
  3. ^ "Taishukan New Dictionary of Chinese Language" (Taishukan Shoten, 2001) p.917
  4. ^ Tadayo Watabe and Sayuri Fukasawa, "Cultural History of Things and Humans Mochi (Mine, Mochi)" (Hosei University Press, 1998) p.3
  5. ^ Tadayo Watabe and Sayuri Fukasawa, "Cultural History of Things and Humans Mochi (Mine, Mochi)" (Hosei University Press, 1998) p.3
  6. ^ Special feature 1 Mochi (3)Ministry of Agriculture
  7. ^ "Latest Agricultural Technology Dictionary" edited by Agricultural and Biological Specified Industrial Technology Research Organization (Rural Culture Association, 2006) p.1126

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