![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/01\/IMG_0017.jpg\" "\\"IMG_0017\\"")
<\/a><\/p>\nBlack Bean Pound Cake<\/strong> The recipe is from a baking school owner in Tokyo, Japan, Emi Inoue’s book, called “Ima Hajimaru Shin-Cake Densetsu (A new cake legend)”. Black beans have always been one of the most popular ingredients for Japanese traditional sweets. This cake is interesting because of the use of black beans in cake, which in a way demonstrates the “east meets west” notion that I always appreciate. <\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u9ed2\u8c46\u30d1\u30a6\u30f3\u30c9\u30b1\u30fc\u30ad<\/strong> \u30ec\u30b7\u30d4\u306f\u3001\u3053\u308c\u307e\u305f\u4e95\u4e0a\u7d75\u7f8e\u3055\u3093\u306e\u672c\u3001\u201c\u4eca\u306f\u3058\u307e\u308b\u3001\u65b0\u30b1\u30fc\u30ad\u4f1d\u8aac\u201d\u3088\u308a\u3002<\/p>\n \u59c9\u304c\u4f5c\u3063\u305f\u306e<\/a>\u3092\u898b\u3066\u3001\u65e9\u901f\u79c1\u3082\u4f5c\u3063\u3066\u307f\u305f\u304f\u306a\u3063\u305f\u3082\u306e\u3002<\/p>\n \u59c9\u3082\u8a00\u3063\u3066\u3044\u308b\u3088\u3046\u306b\u4e00\u898b\u5730\u5473\u3060\u3051\u308c\u3069\u3001\u3068\u306b\u304b\u304f\u7f8e\u5473\u3057\u3044\u3002 \u914d\u5408\u304c\u3070\u3063\u3061\u308a\u3001\u306a\u3093\u3060\u308d\u3046\u306a\u3042\u3001\u3068\uff08\u4f5c\u3063\u305f\u81ea\u5206\u3092\u307b\u3081\u3066\u3044\u308b\u3093\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u30ec\u30b7\u30d4\u3092\u307b\u3081\u3066\u3044\u308b\u3064\u3082\u308a\uff08\u7b11\uff09\uff09\u3002<\/p>\n \u79c1\u306e\u306f\u3069\u3046\u3057\u3066\u751f\u5730\u304c\u3053\u3093\u306a\u30b0\u30ec\u30fc\u304c\u304b\u3063\u305f\u7dd1\u8272\uff08\uff1f\uff09\u306b\u306a\u3063\u305f\u304b\u3068\u3044\u3046\u3068\u3001\u7d2b\u828b\u30d1\u30a6\u30c0\u30fc\u306a\u308b\u3082\u306e\u3092\u5165\u308c\u305f\u305f\u3081\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Black Bean Pound Cake January 15, 2010 The recipe is from a baking school owner in Tokyo, Japan, Emi Inoue’s book, called “Ima Hajimaru Shin-Cake Densetsu (A new cake legend)”. Black beans have always been one of the most popular ingredients for Japanese traditional sweets. This cake is interesting because of the use of black […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-10466","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10466"}],"version-history":[{"count":36,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10466\/revisions"}],"predecessor-version":[{"id":10813,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10466\/revisions\/10813"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nJanuary 15, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n
\n\uff12\uff10\uff11\uff10\u5e74\uff11\u6708\uff11\uff15\u65e5<\/em><\/p>\n
\n\u98df\u3079\u3060\u3059\u3068\u6b62\u307e\u3089\u306a\u304f\u306a\u308b\u3002\u3002\u3002<\/p>\n
\n\u7dba\u9e97\u306a\u7d2b\u8272\u306b\u306a\u308b\u306e\u3092\u671f\u5f85\u3057\u3066\u3044\u305f\u306e\u306b\u3001\u51fa\u6765\u4e0a\u304c\u3063\u305f\u3089\u3053\u3093\u306a\u8272\u3002
\n\u306a\u3093\u304b\u6e0b\u3044\u611f\u3058\u306b\u306a\u3063\u305f\u3053\u3068\u3082\u3042\u3063\u3066\u3001\u307e\u3042\u3044\u3044\u304b\u3001\u3068\uff08\u7b11\uff09\u3002 <\/p>\n<\/a> <\/a><\/p>\n