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| Course | Dessert |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Azuki beans,mochi,sugar |
| Similar dishes | Zenzai,hong dou tang,patjuk |
Shiruko (汁粉), oroshiruko (お汁粉) with thehonorifico (お), is a traditionalJapanesedessert.[1] It is a sweet porridge ofazuki beans boiled and crushed, served in a bowl withmochi.[1][2] There are different styles ofshiruko, such asshiruko with candiedchestnuts, or withglutinous rice flourdumplings instead ofmochi.
The half-melted stickymochi and the sweet, warm red bean porridge is enjoyed by many Japanese, especially during the winter.[2]Shiruko is frequently served with a side dish of something sour or salty, such asumeboshi orshiokombu, to refresh the palate asshiruko is so sweet that the taste may cloy after a while.
There are two types ofshiruko based on different methods of cooking azuki beans. Azuki beans may be turned into paste, crushed without keeping their original shape, or a mix of paste and roughly crushed beans.[2]
There is a similar dish,zenzai (善哉/ぜんざい), which is made from condensed paste with heat and is less watery thanshiruko, like making jam or marmalade. In Western Japan,zenzai refers to a type ofshiruko made from a mixture of paste and crushed beans.[2] In Okinawa, the termzenzai commonly refers to this bean soup served over shaved ice withmochi. Other toppings, such assweetened condensed milk, are occasionally added for flavor.
InTottori Prefecture andShimane Prefecture,shiruko is also used forzōni, the special soup for New Year celebration.
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