karude

Karude is a type of traditional Japanese confectionery, often translated as "sweet bean paste." It is a paste made from finely ground adzuki beans (azuki beans) and sugar, though other beans and sweeteners can also be used. The texture can vary from smooth and creamy to slightly coarse, depending on the preparation method and the type of beans used.

The primary ingredient, adzuki beans, are simmered until soft and then mashed or pureed. Sugar is then added and cooked down with the bean paste until it reaches a desired consistency. Karude is a versatile ingredient and serves as a base for many other Japanese sweets and desserts. It is commonly found as a filling for wagashi (traditional Japanese confections) such as dorayaki (pancakes filled with karude), manju (steamed buns with karude filling), and daifuku (mochi stuffed with karude).

Beyond being a filling, karude can also be enjoyed on its own, served with tea, or used as a topping for ice cream and other desserts. Its flavor is typically sweet with a subtle earthy undertone from the beans. The preparation of karude is a significant part of Japanese culinary tradition, with regional variations in sweetness and texture. It is a staple ingredient in Japanese confectionery, enjoyed for its simple yet satisfying taste and cultural significance.