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 the nowadays, is food that is transformed by Buddhist monks who were not 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 sold in South Korea has the stereotype of a "snack", which is sold only in rural areas, but in fact, Japanese Red-bean-jelly is the second premium dessert after Marron-Glacé and is one of the best sweets currently sold in duty-free shops and department stores around the world.
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 tastes of powdered milk cause.
"Terrine-category-desserts " like Red-bean-jelly have a sweet and unique flavor, so they are never inferior to desserts served in 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