by Tammy | Aug 13, 2012 | Modern Korean, Top Posts, Top Posts - Winter
Adzuki are small red beans commonly used in Korean, Japanese and Chinese confections. Called 팥 pat in Korean, these beans have a natural sweetness uncommon in legumes. Added sugar or honey during boiling to make the bean paste accentuates the sweetness for use in a... 
by Tammy | Mar 16, 2011 | Modern Korean, Top Posts, Top Posts - Winter
My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels. The earliest record of candied fruits...