{"id":144053,"title":"Kolay Anko Tarifi (Tatl\u0131 K\u0131rm\u0131z\u0131 Fasulye Ezmesi)","modified":"2026-06-16T14:45:30+02:00","plain":"Tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesini (Anko) evde s\u0131f\u0131rdan yapmak d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fczden \u00e7ok daha kolay. \u0130htiyac\u0131n\u0131z olan tek \u015fey azuki fasulyesi, \u015feker, su ve tuz ! \n\n\n\n\n\n\n\nBu yaz\u0131da size iki \u00e7e\u015fidi de g\u00f6sterece\u011fim: Tsubuan (iri dokulu ezme) ve Koshian (ince, p\u00fcr\u00fczs\u00fcz ezme). Anko’nun temel tarifini \u00f6\u011frendikten sonra evde birbirinden lezzetli Japon tatl\u0131lar\u0131 haz\u0131rlayabilirsiniz. \n\n\n\n\u00d6rne\u011fin, k\u0131rm\u0131z\u0131 fasulye ezmesi dolgulu nefis mochilerim\n\n\n\nJapon \u015fekerlemelerini ve tatl\u0131lar\u0131n\u0131 seviyor musunuz? Benim gibi hepsine bay\u0131l\u0131yorsan\u0131z, art\u0131k Anko (\u9921\u5b50), yani tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi yapman\u0131n zaman\u0131 geldi ! \n\n\n\nBu, geleneksel Japon \u015fekerleme ve pastac\u0131l\u0131\u011f\u0131n\u0131n en temel ve en sevilen dolgular\u0131ndan biridir.\n\n\n\n\u0130ster Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju ya da Anpan olsun, hepsinin i\u00e7inde Anko vard\u0131r ve hepsi k\u0131rm\u0131z\u0131 fasulyenin katmanl\u0131, tatl\u0131 lezzetiyle doludur. \n\n\n\nAnko nedir?\n\n\n\nBazen An (\u9921) diye de an\u0131lan Anko (\u9921\u5b50, \u3042\u3093\u3053), azuki fasulyesinden yap\u0131lan tatland\u0131r\u0131lm\u0131\u015f bir Japon k\u0131rm\u0131z\u0131 fasulye ezmesidir. \n\n\n\n\n\n\n\nBir\u00e7ok Japon tatl\u0131s\u0131nda en s\u0131k kullan\u0131lan dolgudur. Asl\u0131nda tatl\u0131 fasulye ezmesini yaln\u0131zca Japonya’da de\u011fil, Asya genelinde pek \u00e7ok tatl\u0131 ve hamur i\u015finde de bulabilirsiniz. Bu da ne kadar sevildi\u011fini g\u00f6steriyor! Biraz daha cesursan\u0131z, ev yap\u0131m\u0131 Japon pankeklerinize de s\u00fcrebilirsiniz.\n\n\n\nJapon mutfa\u011f\u0131nda, \u201cAnko\u201d ya da \u201cAn\u201d kelimesi genellikle k\u0131rm\u0131z\u0131 fasulye ezmesini ifade eder; ancak \u015fu gibi ba\u015fka \u00e7e\u015fitleri de kapsar:\n\n\n\n\nShiroan (\u767d \u3042 \u3093): Lima fasulyesinden yap\u0131l\u0131r\n\n\n\nKurian (\u6817 \u3042 \u3093): Kestaneden yap\u0131l\u0131r. Biraz kestane kremas\u0131n\u0131 and\u0131r\u0131r, ama Japon usul\u00fcd\u00fcr\n\n\n\n\nAnko, yani tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi, nas\u0131l yap\u0131l\u0131r?\n\n\n\nGenel olarak azuki fasulyeleri \u00f6nce ha\u015flan\u0131r, hafif\u00e7e ezilir, ard\u0131ndan \u015fekerle tatland\u0131r\u0131l\u0131r.\n\n\n\nAzuki fasulyeleri ger\u00e7ekten \u00e7ok g\u00fczel\n\n\n\nAzuki ya da bazen adzuki olarak yaz\u0131lan bu s\u00f6zc\u00fck, Japoncada kelimenin tam anlam\u0131yla \u201ck\u00fc\u00e7\u00fck fasulye\u201d (\u5c0f\u8c46) anlam\u0131na gelir. Japon azuki fasulyeleri ba\u015fl\u0131ca Hokkaido b\u00f6lgesinde yeti\u015ftirilir. En iri azuki fasulyesi \u00e7e\u015fidinin ad\u0131 Dainagon’dur (\u5927\u7d0d\u8a00) ve normal azuki fasulyelerine g\u00f6re biraz daha pahal\u0131d\u0131r.\n\n\n\nAzuki fasulyesini Asya marketlerinin \u00e7o\u011funda bulabilirsiniz.\n\n\n\nAyr\u0131ca sar\u0131 fasulye ezmesi tarifime de g\u00f6z at\u0131n\n\n\n\n2 \u00e7e\u015fit anko (tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi)\n\n\n\nTatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesinin iki ana \u00e7e\u015fidi vard\u0131r :\n\n\n\n\nTsubuan (\u7c92 \u3042 \u3093): Ezme iri dokuludur ve i\u00e7inde fasulye taneleri h\u00e2l\u00e2 se\u00e7ilebilir.\n\n\n\nKoshian (\u3053 \u3057 \u3042 \u3093): Ezme ince dokulu ve p\u00fcr\u00fczs\u00fczd\u00fcr.\n\n\n\n\nTariflerde hangisini kullanmal\u0131s\u0131n\u0131z ?\n\n\n\nKesin bir kural yok. T\u0131pk\u0131 f\u0131st\u0131k ezmesinde oldu\u011fu gibi, damak zevkinize g\u00f6re iri dokulu ya da p\u00fcr\u00fczs\u00fcz olan\u0131 tercih edebilirsiniz. \n\n\n\nTsubuan nas\u0131l yap\u0131l\u0131r (iri dokulu tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi)\n\n\n\nTsubuan (\u7c92 \u3042 \u3093), azuki fasulyelerinin ha\u015flan\u0131p \u015fekerle tatland\u0131r\u0131lmas\u0131yla haz\u0131rlan\u0131r. Ezmenin i\u00e7inde h\u00e2l\u00e2 fasulye kabuklar\u0131 bulunur ve fasulyeler tamamen p\u00fcre h\u00e2line getirilmez; ger\u00e7i baz\u0131lar\u0131 yine ezilir, sonu\u00e7ta bu bir ezmedir.\n\n\n\n\n\n\n\nKoshian nas\u0131l yap\u0131l\u0131r (ince k\u0131rm\u0131z\u0131 fasulye ezmesi)\n\n\n\nGeleneksel olarak Koshian (\u3053 \u3057 \u3042 \u3093) haz\u0131rlamak biraz daha fazla ad\u0131m gerektirir. Fasulyeler pi\u015ftikten sonra \u015funlar\u0131 yapman\u0131z gerekir:\n\n\n\n\nPi\u015fmi\u015f azuki fasulyelerini, kabuklar\u0131n\u0131 ay\u0131rmak i\u00e7in ince g\u00f6zenekli bir s\u00fczge\u00e7ten ge\u00e7irin. Gerekirse, fasulyeleri tahta ka\u015f\u0131\u011f\u0131n tersiyle bast\u0131rarak s\u00fczmeye yard\u0131mc\u0131 olmas\u0131 i\u00e7in biraz su ekleyin.\n\n\n\nFasulye p\u00fcresini b\u00fcy\u00fck bir kaseye al\u0131n ve \u00fczerini suyla doldurun. 30 dakika dinlenmeye b\u0131rak\u0131n, ard\u0131ndan suyu d\u00f6k\u00fcn. Ayn\u0131 i\u015flemi ikinci kez 15 dakika, \u00fc\u00e7\u00fcnc\u00fc kez 5 dakika olacak \u015fekilde, su berrakla\u015fana kadar tekrarlay\u0131n.\n\n\n\nSuyu d\u00f6kt\u00fckten sonra, s\u0131v\u0131n\u0131n b\u00fcy\u00fck k\u0131sm\u0131n\u0131 s\u00fczmek i\u00e7in p\u00fcreyi temiz bir pamuklu bezin (veya t\u00fclbentin) \u00fczerine aktar\u0131n. B\u00f6ylece ince ve p\u00fcr\u00fczs\u00fcz bir ezme elde edeceksiniz.\n\n\n\nFasulye ezmesini yeniden tencereye al\u0131n ve \u015fekerle tuzu ekleyip kar\u0131\u015ft\u0131r\u0131n. Ezme koyula\u015fana kadar pi\u015firin; Koshian haz\u0131r!\n\n\n\n\n\n\n\n\nOlduk\u00e7a zahmetli bir i\u015f!\n\n\n\nBu y\u00fczden bug\u00fcn evde yapanlar\u0131n \u00e7o\u011fu, fasulye kabuklar\u0131n\u0131 ay\u0131klamadan ince ezme haz\u0131rlamak i\u00e7in do\u011frudan blender kullan\u0131yor ! A\u00e7\u0131k\u00e7as\u0131 ben, geleneksel ve zaman alan y\u00f6ntemle blender y\u00f6ntemi aras\u0131nda Koshian a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck bir fark g\u00f6rm\u00fcyorum.\n\n\n\nBu tarifte size blender y\u00f6ntemini g\u00f6sterece\u011fim.\n\n\n\nK\u0131rm\u0131z\u0131 fasulye ezmesi nas\u0131l saklan\u0131r\n\n\n\n\u0130ki aya kadar dondurabilirsiniz. Buzdolab\u0131nda ise en fazla 4 g\u00fcn saklayabilirsiniz.\n\n\n\n\n\n\tKolay Anko (Tatl\u0131 K\u0131rm\u0131z\u0131 Fasulye Ezmesi)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g kuru azuki fasulyesi1 L su200 g \u015feker0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\t\n\t\n\t\tT\u00fcm malzemeleri haz\u0131rlay\u0131n.Azuki fasulyelerini y\u0131kay\u0131n ve k\u0131r\u0131k olanlar\u0131 ay\u0131klay\u0131n.S\u00fczd\u00fc\u011f\u00fcn\u00fcz azuki fasulyelerini b\u00fcy\u00fck bir tencereye al\u0131n. \u00dczerlerini 2 ila 4 cm ge\u00e7ecek kadar su ekleyin.Tencereyi oca\u011fa al\u0131n ve suyu orta-y\u00fcksek ate\u015fte kaynat\u0131n.Su kaynay\u0131nca fasulyeleri ince delikli bir s\u00fczge\u00e7te s\u00fcz\u00fcn. Ard\u0131ndan ayn\u0131 tencereye geri al\u0131n.Fasulyelerin \u00fczerini yeniden 2 ila 4 cm ge\u00e7ecek kadar su ekleyin.Suyu yeniden orta-y\u00fcksek ate\u015fte kaynat\u0131n. Kaynay\u0131nca fasulyelerin \u00fczerine bir otoshibuta (kapak) yerle\u015ftirin. (Otoshibuta, fasulyelerin fazla "z\u0131plamas\u0131n\u0131" ve birbirine \u00e7arpmas\u0131n\u0131 \u00f6nler.) Ate\u015fi orta-k\u0131s\u0131\u011fa d\u00fc\u015f\u00fcr\u00fcn ve 1 ila 1,5 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Suyun bir k\u0131sm\u0131 buharla\u015facakt\u0131r; gerekirse fasulyeleri suyun i\u00e7inde tutmak i\u00e7in biraz daha su ekleyin. 1 saatin sonunda fasulyelerin pi\u015fip pi\u015fmedi\u011fini kontrol edin. Bir fasulye al\u0131n ve parmaklar\u0131n\u0131zla ezin. Kolayca eziliyorsa pi\u015fmi\u015ftir.Tsubuan i\u00e7in (iri dokulu fasulye ezmesi)Pi\u015fmi\u015f azuki fasulyelerini s\u00fczge\u00e7te s\u00fcz\u00fcn.Fasulyeleri yeniden ayn\u0131 tencereye al\u0131n. Ate\u015fi orta-k\u0131s\u0131\u011fa d\u00fc\u015f\u00fcr\u00fcp \u015fekerin yar\u0131s\u0131n\u0131 ekleyin.\u0130yice kar\u0131\u015ft\u0131r\u0131n. \u015eeker tamamen eriyince kalan \u015fekeri ekleyin.S\u00fcrekli kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan tuzu ekleyip kar\u0131\u015ft\u0131r\u0131n.K\u0131rm\u0131z\u0131 fasulyeyi Zenzai (Oshiruko) i\u00e7in kullanacaksan\u0131z hemen kullanabilirsiniz. Daha koyu k\u0131vaml\u0131 olmas\u0131n\u0131 isterseniz kar\u0131\u015f\u0131m\u0131 biraz daha pi\u015firip koyula\u015ft\u0131r\u0131n.Kar\u0131\u015f\u0131m\u0131n suyunu \u00e7ektirin. Spatulan\u0131zla tencerenin taban\u0131nda bir \u00e7izgi olu\u015fturabildi\u011finizde oca\u011f\u0131 kapat\u0131n. H\u00e2l\u00e2 biraz ak\u0131\u015fkan g\u00f6r\u00fcn\u00fcyorsa endi\u015felenmeyin; anko so\u011fuduk\u00e7a koyula\u015fmaya devam eder. Anko'yu tamamen so\u011fumas\u0131 i\u00e7in d\u00fcz bir f\u0131r\u0131n tepsisine aktar\u0131n. Tsubuan art\u0131k kullan\u0131ma haz\u0131r. Koshian i\u00e7in (ince dokulu k\u0131rm\u0131z\u0131 fasulye ezmesi)Azuki fasulyelerini, pi\u015firme suyunun bir k\u0131sm\u0131n\u0131 ay\u0131rarak s\u00fczge\u00e7te s\u00fcz\u00fcn.Fasulyeleri blender'a al\u0131n. Gerekirse 1-2 yemek ka\u015f\u0131\u011f\u0131 pi\u015firme suyu ekleyin ve p\u00fcr\u00fczs\u00fcz bir p\u00fcre elde edene kadar \u00e7ekin.P\u00fcreyi ayn\u0131 tencereye geri al\u0131n. Ate\u015fi orta-k\u0131s\u0131\u011fa d\u00fc\u015f\u00fcr\u00fcp \u015fekerin yar\u0131s\u0131n\u0131 ekleyin.\u0130yice kar\u0131\u015ft\u0131r\u0131n. \u015eeker tamamen eriyince kalan \u015fekeri ekleyin.S\u00fcrekli kar\u0131\u015ft\u0131rarak kar\u0131\u015f\u0131m\u0131n suyunu \u00e7ektirin. Ard\u0131ndan tuzu ekleyip kar\u0131\u015ft\u0131r\u0131n.Spatulan\u0131zla tencerenin taban\u0131nda bir \u00e7izgi olu\u015fturabildi\u011finizde oca\u011f\u0131 kapat\u0131n. H\u00e2l\u00e2 biraz ak\u0131\u015fkan g\u00f6r\u00fcn\u00fcyorsa endi\u015felenmeyin; anko so\u011fuduk\u00e7a koyula\u015fmaya devam eder. Anko'yu tamamen so\u011fumas\u0131 i\u00e7in d\u00fcz bir f\u0131r\u0131n tepsisine aktar\u0131n. Koshian art\u0131k kullan\u0131ma haz\u0131r.\t\n\t\n\t\tBuzdolab\u0131nda 3-4 g\u00fcn saklayabilirsiniz.\nNeden suyu d\u00f6k\u00fcp yeniden kaynatma i\u015flemini tekrarl\u0131yoruz? Bunun amac\u0131, ac\u0131ms\u0131 tad\u0131 yani Japoncada shibumi (\u6e0b\u307f) denilen lezzeti gidermektir.\n\t\n\t\n\t\tCondimentJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144053"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144053\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/7768"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}