The Japanese 大手亡豆 (Ōtebōmame) refer to a specific variety of white kidney beans known for its fine texture and mild flavour. It is the choice for making white bean paste in the creation of traditional Japanese sweets known as wagashi, the traditional confectionery art that is integral in Japanese cuisine.
In wagashi, the white bean paste can be used as filling or as an ingredient for Nerikiri, Konashi, Yokan, and other applications.
To prepare Otebo beans, they are soaked overnight and then cooked until tender. In Japanese cuisine, Ōtebōmame are often used in various dishes, including stews, soups, salads, and simmered dishes. They can be cooked and added to dishes like Nimono, Oden, or incorporated into salads with vegetables and dressings. They can also be adapted in international dishes where white kidney beans are called for.
It's worth noting that wagashi making is a highly skilled craft, and specific recipes and techniques vary depending on the region or individual artisans. If you're interested in learning more about wagashi-making or recipes using Otebo beans, Gusta Cooking Studio is one of the few places in North America where wagashi courses are offered year-round.
Product of Hokkaido, Japan
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