{"id":137623,"title":"Past\u0103 dulce de fasole ro\u0219ie (Anko) \u2013 re\u021bet\u0103 simpl\u0103","modified":"2026-06-15T09:13:46+02:00","plain":"Prepararea pastei dulci de fasole ro\u0219ie (Anko) de la zero este mai u\u0219oar\u0103 dec\u00e2t crede\u021bi. Ave\u021bi nevoie doar de fasole azuki, zah\u0103r, ap\u0103 \u0219i sare ! \n\n\n\n\n\n\n\n\u00cen acest articol, v\u0103 ar\u0103t cele dou\u0103 variante: Tsubuan (past\u0103 mai grunjoas\u0103) \u0219i Koshian (past\u0103 fin\u0103). Dup\u0103 ce st\u0103p\u00e2ni\u021bi re\u021beta de baz\u0103 pentru Anko, ve\u021bi putea preg\u0103ti acas\u0103 o mul\u021bime de dulciuri japoneze delicioase. \n\n\n\nDe exemplu, delicio\u0219ii mei mochi umplu\u021bi cu past\u0103 de fasole ro\u0219ie\n\n\n\nV\u0103 plac dulciurile \u0219i deserturile japoneze? Dac\u0103 sunte\u021bi ca mine \u0219i a\u021bi vrea s\u0103 le gusta\u021bi pe toate, atunci e momentul s\u0103 prepara\u021bi Anko (\u9921\u5b50), adic\u0103 past\u0103 dulce de fasole ro\u0219ie ! \n\n\n\nEste cea mai simpl\u0103 \u0219i mai \u00eendr\u0103git\u0103 umplutur\u0103 din cofet\u0103ria \u0219i patiseria japonez\u0103 tradi\u021bional\u0103.\n\n\n\nFie c\u0103 este vorba despre Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju sau Anpan, toate sunt umplute cu Anko \u0219i pun \u00een valoare aroma dulce \u0219i subtil\u0103 a fasolei ro\u0219ii. \n\n\n\nCe este anko?\n\n\n\nCunoscut \u0219i sub numele de An (\u9921), Anko (\u9921\u5b50, \u3042\u3093\u3053) este o past\u0103 japonez\u0103 dulce din fasole ro\u0219ie, preparat\u0103 din boabe de azuki. \n\n\n\n\n\n\n\nEste una dintre cele mai folosite umpluturi din dulciurile japoneze. De fapt, pute\u021bi g\u0103si past\u0103 dulce de fasole \u0219i \u00een multe alte produse de patiserie \u0219i deserturi asiatice, nu doar \u00een Japonia. Asta spune totul despre c\u00e2t de apreciat\u0103 este! Pentru cei mai aventuro\u0219i, \u00eentinde\u021bi-o \u0219i pe cl\u0103titele japoneze pufoase f\u0103cute \u00een cas\u0103.\n\n\n\n\u00cen buc\u0103t\u0103ria japonez\u0103, termenul \u201eAnko\u201d sau \u201eAn\u201d se refer\u0103, \u00een general, la o past\u0103 de fasole ro\u0219ie, dar include \u0219i alte variante, precum:\n\n\n\n\nShiroan (\u767d \u3042 \u3093) : f\u0103cut\u0103 din fasole lima\n\n\n\nKurian (\u6817 \u3042 \u3093) : f\u0103cut\u0103 din castane. Un fel de crem\u0103 de castane, dar \u00een variant\u0103 japonez\u0103\n\n\n\n\nCum se prepar\u0103 anko, pasta de fasole ro\u0219ie?\n\n\n\n\u00cen linii mari, se prepar\u0103 prin fierberea boabelor de azuki, zdrobirea lor u\u0219oar\u0103 \u0219i apoi \u00eendulcirea pastei cu zah\u0103r.\n\n\n\nCe frumoas\u0103 e fasolea azuki\n\n\n\nAzuki, scris uneori \u0219i Adzuki, \u00eenseamn\u0103 literalmente \u201eboabe mici (\u5c0f\u8c46)\u201d \u00een japonez\u0103. Fasolea azuki japonez\u0103 este cultivat\u0103 \u00een principal \u00een regiunea Hokkaido. Varietatea cu boabele cele mai mari se nume\u0219te Dainagon (\u5927\u7d0d\u8a00) \u0219i este pu\u021bin mai scump\u0103 dec\u00e2t fasolea azuki obi\u0219nuit\u0103.\n\n\n\nPute\u021bi cump\u0103ra fasole azuki din majoritatea magazinelor asiatice.\n\n\n\nDescoperi\u021bi \u0219i re\u021beta mea de past\u0103 de fasole galben\u0103\n\n\n\nCele 2 tipuri de anko (past\u0103 dulce de fasole ro\u0219ie)\n\n\n\nExist\u0103 dou\u0103 tipuri principale de past\u0103 dulce de fasole ro\u0219ie :\n\n\n\n\nTsubuan (\u7c92 \u3042 \u3093) : pasta are o textur\u0103 mai grunjoas\u0103, cu boabe de fasole \u00eenc\u0103 vizibile.\n\n\n\nKoshian (\u3053 \u3057 \u3042 \u3093) : pasta are o textur\u0103 fin\u0103 \u0219i catifelat\u0103.\n\n\n\n\nCum alege\u021bi varianta potrivit\u0103 pentru re\u021bete ?\n\n\n\nNu exist\u0103 o regul\u0103 strict\u0103. La fel ca \u00een cazul untului de arahide, pute\u021bi alege o textur\u0103 mai grunjoas\u0103 sau mai fin\u0103, \u00een func\u021bie de preferin\u021be. \n\n\n\nCum se face tsubuan (past\u0103 dulce de fasole ro\u0219ie, mai groas\u0103)\n\n\n\nTsubuan (\u7c92 \u3042 \u3093) se prepar\u0103 prin fierberea boabelor de azuki \u0219i \u00eendulcirea lor cu zah\u0103r. \u00cen past\u0103 r\u0103m\u00e2n \u0219i cojile boabelor, iar fasolea nu este zdrobit\u0103 complet, de\u0219i o parte dintre boabe se sf\u0103r\u00e2m\u0103; p\u00e2n\u0103 la urm\u0103, vorbim totu\u0219i despre o past\u0103.\n\n\n\n\n\n\n\nCum se face koshian (past\u0103 fin\u0103 de fasole ro\u0219ie)\n\n\n\n\u00cen mod tradi\u021bional, Koshian (\u3053 \u3057 \u3042 \u3093) presupune mai multe etape de preparare. Dup\u0103 ce fierbe\u021bi boabele, va trebui s\u0103:\n\n\n\n\nTrece\u021bi boabele de fasole azuki fierte printr-o sit\u0103 fin\u0103 pentru a \u00eendep\u0103rta coaja. Poate fi nevoie s\u0103 ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103, ca s\u0103 le pute\u021bi presa mai u\u0219or cu dosul unei linguri de lemn.\n\n\n\nPune\u021bi piureul de fasole \u00eentr-un bol mare \u0219i acoperi\u021bi-l cu ap\u0103. L\u0103sa\u021bi-l s\u0103 se a\u0219eze \u00een mod natural timp de 30 de minute, apoi arunca\u021bi apa. Repeta\u021bi acela\u0219i proces: a doua oar\u0103 timp de 15 minute \u0219i a treia oar\u0103 timp de 5 minute, p\u00e2n\u0103 c\u00e2nd apa devine limpede.\n\n\n\nDup\u0103 ce a\u021bi aruncat apa, transfera\u021bi pasta pe o p\u00e2nz\u0103 de bumbac curat\u0103 (sau pe tifon) pentru a filtra cea mai mare parte a lichidului. Acum ve\u021bi avea o past\u0103 fin\u0103 \u0219i neted\u0103.\n\n\n\nPune\u021bi pasta de fasole \u00eenapoi \u00een crati\u021b\u0103 \u0219i amesteca\u021bi-o cu zah\u0103rul \u0219i sarea. Fierbe\u021bi la foc mic p\u00e2n\u0103 c\u00e2nd pasta se \u00eengroa\u0219\u0103 \u0219i Koshianul este gata!\n\n\n\n\n\n\n\n\nEste destul de mult\u0103 munc\u0103!\n\n\n\nA\u0219a c\u0103, \u00een prezent, cei mai mul\u021bi o prepar\u0103 acas\u0103 cu ajutorul unui blender, f\u0103r\u0103 s\u0103 mai \u00eendep\u0103rteze coaja boabelor ! Personal, nu observ o mare diferen\u021b\u0103 \u00eentre Koshianul ob\u021binut prin metoda tradi\u021bional\u0103, care cere timp, \u0219i cel f\u0103cut la blender.\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, v\u0103 ar\u0103t metoda cu blenderul.\n\n\n\nCum se p\u0103streaz\u0103 pasta de fasole ro\u0219ie\n\n\n\nO pute\u021bi congela p\u00e2n\u0103 la dou\u0103 luni. La frigider se p\u0103streaz\u0103 maximum 4 zile.\n\n\n\n\n\n\tPast\u0103 dulce de fasole ro\u0219ie (anko), u\u0219or de f\u0103cut\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g fasole azuki uscat\u01031 L ap\u0103200 g zah\u0103r0.25 linguri\u021b\u0103 de sare\t\n\t\n\t\tPreg\u0103ti\u021bi toate ingredientele.Cl\u0103ti\u021bi fasolea azuki \u0219i \u00eendep\u0103rta\u021bi boabele sparte.Pune\u021bi fasolea azuki scurs\u0103 \u00eentr-o crati\u021b\u0103 mare. Ad\u0103uga\u021bi suficient\u0103 ap\u0103 c\u00e2t s\u0103 acopere boabele cu 2 p\u00e2n\u0103 la 4 cm.Pune\u021bi crati\u021ba pe foc \u0219i aduce\u021bi apa la fierbere, la foc mediu-mare.C\u00e2nd apa \u00eencepe s\u0103 fiarb\u0103, scurge\u021bi boabele printr-o sit\u0103 fin\u0103. Pune\u021bi-le \u00eenapoi \u00een aceea\u0219i crati\u021b\u0103.Ad\u0103uga\u021bi din nou ap\u0103 \u00een crati\u021b\u0103, astfel \u00eenc\u00e2t boabele s\u0103 fie iar acoperite cu 2 p\u00e2n\u0103 la 4 cm.Aduce\u021bi din nou apa la fierbere, la foc mediu-mare. C\u00e2nd \u00eencepe s\u0103 fiarb\u0103, a\u0219eza\u021bi un otoshibuta (capac) peste boabe. (Otoshibuta va \u00eempiedica boabele s\u0103 "danseze" prea tare \u0219i s\u0103 se loveasc\u0103 \u00eentre ele.) Reduce\u021bi focul la mediu-mic \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol timp de 1 p\u00e2n\u0103 la 1 or\u0103 \u0219i jum\u0103tate.O parte din ap\u0103 se va evapora, a\u0219a c\u0103 completa\u021bi cu ap\u0103, la nevoie, pentru ca boabele s\u0103 r\u0103m\u00e2n\u0103 acoperite. Dup\u0103 1 or\u0103, verifica\u021bi dac\u0103 sunt fierte. Lua\u021bi un bob \u0219i zdrobi\u021bi-l \u00eentre degete. Dac\u0103 se zdrobe\u0219te u\u0219or, este gata.Pentru tsubuan (past\u0103 groas\u0103 de fasole ro\u0219ie)Scurge\u021bi fasolea azuki fiart\u0103 printr-o sit\u0103.Pune\u021bi boabele \u00eenapoi \u00een aceea\u0219i crati\u021b\u0103. Reduce\u021bi focul la mediu-mic \u0219i ad\u0103uga\u021bi jum\u0103tate din zah\u0103r.Amesteca\u021bi bine. Dup\u0103 ce zah\u0103rul s-a dizolvat, ad\u0103uga\u021bi restul de zah\u0103r.Amesteca\u021bi constant. Apoi ad\u0103uga\u021bi sarea \u0219i omogeniza\u021bi.Dac\u0103 vre\u021bi s\u0103 folosi\u021bi fasolea ro\u0219ie pentru zenzai (oshiruko), o pute\u021bi folosi imediat. Dac\u0103 prefera\u021bi o versiune mai groas\u0103, l\u0103sa\u021bi compozi\u021bia s\u0103 mai scad\u0103.L\u0103sa\u021bi excesul de umiditate s\u0103 se evapore. C\u00e2nd pute\u021bi trasa o linie pe fundul crati\u021bei cu spatula, opri\u021bi focul. Nu v\u0103 face\u021bi griji dac\u0103 pasta este \u00eenc\u0103 pu\u021bin lichid\u0103; anko se va \u00eengro\u0219a \u00een continuare pe m\u0103sur\u0103 ce se r\u0103ce\u0219te. Transfera\u021bi anko pe o tav\u0103 plat\u0103 de copt \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet. Tsubuan este acum gata de folosit.Pentru koshian (past\u0103 fin\u0103 de fasole ro\u0219ie)Scurge\u021bi fasolea azuki printr-o sit\u0103, p\u0103str\u00e2nd o parte din lichidul de fierbere.Transfera\u021bi boabele \u00eentr-un blender. Ad\u0103uga\u021bi 1-2 linguri de lichid de fierbere, dac\u0103 este necesar, apoi mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103.Pune\u021bi pasta fin\u0103 \u00eenapoi \u00een aceea\u0219i oal\u0103. Reduce\u021bi focul la mediu-mic \u0219i ad\u0103uga\u021bi jum\u0103tate din zah\u0103r.Amesteca\u021bi bine cu pasta de fasole. Dup\u0103 ce zah\u0103rul s-a dizolvat, ad\u0103uga\u021bi restul de zah\u0103r.L\u0103sa\u021bi umezeala s\u0103 se evapore, amestec\u00e2nd constant. Apoi ad\u0103uga\u021bi sarea \u0219i omogeniza\u021bi.C\u00e2nd pute\u021bi trasa o linie pe fundul crati\u021bei cu spatula, opri\u021bi focul. Nu v\u0103 face\u021bi griji dac\u0103 pasta este \u00eenc\u0103 pu\u021bin lichid\u0103; anko se va \u00eengro\u0219a \u00een continuare pe m\u0103sur\u0103 ce se r\u0103ce\u0219te. Transfera\u021bi anko pe o tav\u0103 plat\u0103 de copt \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet. Koshian este acum gata de folosit.\t\n\t\n\t\tSe p\u0103streaz\u0103 3-4 zile la frigider.\nDe ce se fierbe \u0219i se arunc\u0103 apa, repet\u00e2nd opera\u021biunea? Pentru a elimina gustul amar, numit shibumi (\u6e0b\u307f) \u00een japonez\u0103.\n\t\n\t\n\t\tCondimentJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137623"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/7768"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}