Red-bean-jelly is a dish born in ancient China, and the “羊” of the Chinese character “羊羹” is derived from sheep-soup made by boiling sheep-milk and sheep-blood.
After the hot sheep-soup is cooled cold, once the gelatin hardens, it becomes a soft terrine, which is the origin of the Red-bean-jelly.
“Vegetarian terrine” made with red beans, chestnuts and sweet potatoes that are usually supplied in the nowadays, is food that is transformed by Buddhist monks who were no eating meat, in the process of been transmitted Meat-terrine from China to Japan, and at that time, was created using agar or grain powder instead of gelatin.
Red-bean-jelly marketed in the Republic of Korea has a stereotype of "Poor-snack" which is sold in just a rural market, but actually, Japanese Red-bean-jelly is a premium dessert comparable to Marron-Glacé, and is the best among the Japanese sweets currently sold at duty-free shops and department stores in the worldwide.
Marron-Glacé which made by boiling a ripe night into sugar syrup, is holds the sweetness of jelly and delicate particles like silk together, so have a fantastic matching when eaten with white chocolate tea that taste of powdered milk cause.
"Terrine-category-desserts " like Red-bean-jelly has a sweet and unique flavor, so they are never inferior to desserts served to French and Italian cuisines.
At night when the sunset is losing, goes well with Port wine, and also Cognac.
Let's enjoy it together!
ONG