I love mochi with sweet red bean paste! I always make oshiruko using canned sweetened red beans. Thank you for making this recipe popular on 1/11/2013!Recipe background:I love the combination of sweet red bean paste and mochi, so of course I love zenzai too. This is my favorite way to make it.Note: In the main photo, I used yuzu as a garnish instead of candied chestnuts since I didn’t have any on hand.

This is a sweet red bean soup made from scratch with azuki beans. For the best flavor, enjoy it the day after you make it—it gets even tastier!About this recipe:There are two ways to make zenzai: by dissolving homemade sweet red bean paste in hot water, or by starting from dried azuki beans. This recipe uses the latter method.

Thank you for 90 reviews! This simple dessert combines the warm, sweet red bean soup with the cold, sweet vanilla of mochi ice cream. It's easy to make in the microwave.The origin of this recipe: I love the by nonmama, Recipe ID: 18231355. When I ran out of soy milk, I found mochi ice cream in the freezer, remembered her recipe, and thought it would be delicious. It was a perfect match!

You can make zenzai from homemade sweet adzuki bean paste dissolved in hot water, or make it from scratch by cooking adzuki beans.In Step 2 and Step 3, if the water level becomes too low, add water to cover the beans. Keep the beans covered with water all the time. Recipe by FarmersK

A refreshing sweet red bean soup with a clean aftertaste. The secret is using white rock sugar!Recipe background:I'm from the Kanto region, so I call this dish 'Oshiruko' instead of 'Zenzai,' which is more common elsewhere. I used to make it with regular granulated sugar, but I found the sweetness would linger on my teeth. It wasn't just about the amount of sugar. One day, I had a lot of white rock sugar left over from making castella cake, so I tried using it for the red bean paste. To my surprise, it gave a much cleaner finish! Since then, I buy white rock sugar just for cooking azuki beans, and use any leftovers for castella cake. (＾д＾;)

If you use a pressure cooker, you can make zenzai in less than an hour! It's so easy, yet unbelievably delicious!! The honey gives a rich taste and the salt brings the flavors together. I succeeded in coming closer to the flavor of my mom's zenzai.Add the sugar in several batches; otherwise, the beans will harden. Stir gently from time to time during simmering to prevent scalding. Since it's a simple dish, I recommend using good quality beans and water. Recipe by Toiroiro

This is a refined zenzai with a delicate sweetness that soaks into each adzuki bean.Recipe background: My child suddenly said they wanted to eat zenzai, so I made this.

This is a recipe for lazy people.Adjust the amount of water, sugar and salt to your taste. You can freeze the adzuki bean paste. Use for making adzuki bean bread or other confectioneries. Recipe by Otometeo

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.Use top-quality dashi stock. Recipe by Torakopantsu

Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! Then I remembered my mom's ultimate lazy recipe.This is the ultimate "lazy" recipe for zouni. There aren't any hints. Just eyeball the ingredients. Recipe by Natsumomomama

Making oshiruko from scratch lets you adjust the sweetness to your liking, and it tastes delicious. There’s a video recipe on the Nagasawa family’s recipe blog.How this recipe came about:Store-bought oshiruko is often too sweet, so I decided to make my own.