{"id":5508,"date":"2016-01-01T05:04:29","date_gmt":"2015-12-31T20:04:29","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=5508"},"modified":"2015-12-31T22:46:13","modified_gmt":"2015-12-31T13:46:13","slug":"%e5%96%84%e5%93%89-zenzai-japanese-red-bean-soup","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2016\/01\/%e5%96%84%e5%93%89-zenzai-japanese-red-bean-soup\/","title":{"rendered":"\u00e5\u2013\u201e\u00e5\u201c\u2030 Zenzai:<\/b> Japanese Red Bean Soup"},"content":{"rendered":"

 <\/p>\n

 <\/p>\n

It\u00e2\u20ac\u2122s the year of the Monkey and in celebration here is something sweet to eat!<\/p>\n

 <\/p>\n

Zenzai is a dessert that can be enjoyed year round and, of course, in winter it is served hot. In some parts of Japan, zenzai or oshiruko \u00e3\u0081\u0160\u00e6\u00b1\u0081\u00e7\u00b2\u2030 (the more watery version of zenzai) is served as the New Year\u00e2\u20ac\u2122s main soup dish known as Oz\u00c5\u008dni \u00e3\u0081\u0160\u00e9\u203a\u2018\u00e7\u2026\u00ae (though most Oz\u00c5\u008dni consists of a variation of meat, vegetables, miso, and mochi). The zenzai is topped with either mochi \u00e9\u00a4\u2026 or shiratama dango \u00e7\u2122\u00bd\u00e7\u017d\u2030\u00e5\u203a\u00a3\u00e5\u00ad\u0090, which marks its main difference with its Chinese cousin, the much more watery h\u00c3\u00b3ng d\u00c3\u00b2u t\u00c4\u0081ng \u00e7\u00b4\u2026\u00e8\u00b1\u2020\u00e6\u00b1\u00a4.<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

 <\/p>\n

\u00c2\u00bd Cup Anko (red bean) canned or in a packet<\/p>\n

 <\/p>\n

\u00c2\u00bd Cup Water<\/p>\n

 <\/p>\n

A pinch of Salt<\/p>\n

 <\/p>\n

1+ Mochi<\/p>\n

 <\/p>\n

Sugar (to taste)<\/p>\n

 <\/p>\n

Note: <\/strong>dried red beans can also be used to make this, but it requires soaking the beans overnight and boiling them for hours on end.<\/p>\n

 <\/p>\n

Instructions:<\/strong><\/p>\n

 <\/p>\n

    \n
  1. Mix together the anko<\/strong> and water<\/strong> in a pot and bring to a boil. Add in a pinch of salt<\/strong>, mix well and turn off the heat.<\/li>\n<\/ol>\n

     <\/p>\n

    Tip:<\/strong> Adjust the sweetness to your taste by adding sugar<\/strong> if it\u00e2\u20ac\u2122s not sweet enough or water<\/strong> if it\u00e2\u20ac\u2122s too sweet.<\/p>\n

     <\/p>\n

      \n
    1. Place a mochi<\/strong> or two or three into the toaster oven and toast \u00e2\u20ac\u02dctil they puff up and are golden brown. The time it takes will vary from oven to oven, but about four minutes at 230\u00c2\u00b0C should do the trick.<\/li>\n<\/ol>\n

       <\/p>\n

        \n
      1. Transfer the soup mixture into a bowl and top with the mochi<\/strong>.<\/li>\n<\/ol>\n

         <\/p>\n

          \n
        1. Wrap yourself in a warm blanket, sit down (preferably under a toasty kotatsu) and enjoy.<\/li>\n<\/ol>\n

           <\/p>\n

          Variations:<\/strong> In summer, let cool, refrigerate and serve cold. In fall, if you\u00e2\u20ac\u2122re feeling extra fancy, top the warm zenzai with roasted chestnut halves.<\/p>\n

           <\/p>\n

          Have a Happy and Prosperous New Year!<\/p>\n

           <\/p>\n

          *mandy*<\/p>\n","protected":false},"excerpt":{"rendered":"

              It\u00e2\u20ac\u2122s the year of the Monkey and in celebration here is something sweet to eat!   Zenzai is a dessert that can be enjoyed year round and, of course, in winter it is served hot. In some parts of Japan, zenzai or oshiruko \u00e3\u0081\u0160\u00e6\u00b1\u0081\u00e7\u00b2\u2030 (the more watery version of zenzai) is served as…<\/p>\n","protected":false},"author":111,"featured_media":5490,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[8,439,103],"tags":[],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2015\/12\/MWongZenzai.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/5508"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/111"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=5508"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/5508\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/5490"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=5508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=5508"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=5508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}