Every culture has a unique culinary tradition, and Japan is no exception. Today I want to talk about two distinct flavors that are strongly associated with Japanese cuisine: matcha and sweet red beans. While these are two very different flavors, they are both commonly used in snacks and dishes eaten in the summer.
We’ll start with matcha, that bitter green powder that has become increasingly popular around the world in recent years. These days, it is not uncommon to find matcha tea powder on the shelves of American stores, and matcha-flavored drinks and snacks are also on the rise. But what exactly is matcha?
Matcha is a type of powdered tee, grown from the same type of plant used in conventional green tea. The difference comes in the growth and preparation of the plant. While normal green tea is typically bagged and steeped like a normal tea leaf, matcha leaves are grown in the shade, have the stems and veins removed, and are then ground into a fine powder. Matcha tea is made by mixing the powder directly into the water.
Matcha originated in ancient China, first being used in Buddhist tea rituals. Eventually this practice spread to Japan, where it was initially reserved for the upper class. Eventually, modernization led to matcha becoming more accessible to the general public.
In the modern age, matcha is used for much more than just tea. It is most commonly used as a flavor for desserts such as ice cream or mochi, though it can also be used on other dishes such as soba noodles. It has even been combined with more recent snacks such as Pocky and Kit-Kats, a far cry from its origins as a sacred and exclusive luxury.
While the bitter taste of matcha may be off-putting at first, the sweet red bean paste is more immediately appealing. The idea of using beans in dessert may seem strange to some western cultures, but in Japan, it is a common ingredient in many popular treats.
The paste itself is simple enough to make, although there are some variations. Most involve boiling and mashing azuki beans, then adding sugar. The red husk of the bean lends the dish its signature color, although these husks may or may not be removed from the final product to modify the texture. Some recipes will even omit these husks entirely, resulting in a smoother, white paste.
Sweet red bean paste, like matcha, has an origin linked to China. The first recorded instance of beans being prepared in this way was in the Heian period (between 794 and 1185), when Chinese traders imported steamed buns to Japan. While these buns were traditionally stuffed with meat and vegetables, Buddhist monks invented the bean paste as a meat substitute.
Since then, red bean paste has become an essential component in all kinds of deserts. Its role and popularity in Japanese cooking is similar to that of chocolate in America. The paste is often used as a filling for cakes and buns, such as in Dorayaki or Anpan. Mochi filled with red bean paste is called Daifuku. It can also be incorporated into other confections such as ice cream, donuts or jelly. Hundreds of uses for this versatile food exist, and more are being made all the time.
Luckily, both of these delicious flavors can be easily obtained in Japanese specialty stores throughout America, so if you haven’t already, give them a try. While they may be different from what you are used to, their popularity in Japan is well-deserved, and there are countless ways they can be enjoyed.
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