Reading the discussion about tempura makes me want to zhimaqiu. Bean paste tastes surprisingly good when it's covered in a layer of fried dough covered in sesame seeds.
Come to think of it, do Marisas contain black bean paste and Reimus contain red bean paste, the reverse, or am I completely misremembering things?
Creticus said: Reading the discussion about tempura makes me want to zhimaqiu. Bean paste tastes surprisingly good when it's covered in a layer of fried dough covered in sesame seeds.
Come to think of it, do Marisas contain black bean paste and Reimus contain red bean paste, the reverse, or am I completely misremembering things?
They both contain red bean paste, but different kinds. There's the kind that has pieces in it (tsubuan) and the kind that's smooth and has the skin removed (koshian).