Zenzai with Mineral-Filled Raw Cane Sugar

Zenzai with Mineral-Filled Raw Cane Sugar

I simmered some adzuki with raw cane sugar.


Adzuki beans
500 g
Raw cane sugar
400 g
about 1/2 teaspoon
Mochi (rice cakes)
to taste


1. Rinse the adzuki beans and put them into a pot with enough hot water to cover them. Heat over high heat. When it comes to a boil, add water and let it return to a boil.
2. Drain Step 1, rinse off the scum, and then return to the pot with fresh water (about 5 times the amount of the beans) and heat over high heat.
3. Once it comes to a boil, reduce the heat to low, then simmer while adding water until the beans become soft enough to squish between your fingers.
4. Add the raw cane sugar, then adjust the taste with salt. Cook the mochi, then serve together with the adzuki beans.

Story Behind this Recipe

On my daughter's final day of winter vacation, I made these adzuki beans a day earlier than the official "kagami biraki" (day to break open the ornamental New Year's omochi decoration).