I apologize profusely if this has already been discussed, but I am not sure how the searching works!
I have always wanted to learn to cook azuki, especially to make daifuku (I could order just this at sushi restaurants!)
I went looking for some uncooked beans at Wegman's(<3) but all I could find were canned beans. I've now found a source for the dry kind, but I don't want to waste the can I bought.
Can anyone explain how to use canned azuki beans and prepare them to be cooked and made into paste? I would assume that the only difference is that I don't need to soak them overnight, but I would rather ask you experts before I get my spoons dirty!
Thank you all so much for your advice in advance!
|Sesame salad dressing||Supertaster||9||1 year 4 weeks ago|
|Authentic paella?||maki||10||1 year 5 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 7 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 9 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 10 weeks ago|