Red bean paste is a staple in Japanese desserts, offering a subtly sweet and earthy flavor that pairs well with various confections. Traditionally made with adzuki beans and sugar, this version ...

There are two types of red bean paste, one that is very smooth and fully blended, and one that retains some of the chunkier bean texture. Both types can be used interchangeably.

Taro red bean manju is a soft, chewy treat made from steamed taro, sweet red bean paste and crunchy walnuts. Each ball is pan-fried to golden brown for a satisfying texture.

Use as required to flavour sweet soup or jellies. This paste will keep about a week refrigerated. Chinese red bean paste uses a little less sugar and has 1/3 cup of peanut oil or lard incorporated ...

Sentaro (Masatoshi Nagase), a man in his 40s, manages a dorayaki stand (dorayakis are like small pancakes filled with “an,” a sweet red bean paste). Rather dour in demeanor, he serves up ...