![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/01\/14.jpg\" "\\"14\\"")
<\/a><\/p>\nOgura Toast with Strawberries and Banana<\/strong><\/p>\n Ogura means cooked sweet chunky red bean paste in Japanese. This is also caled “azuki” or “anko” and it’s a large part of traditional Japanese sweets. It’s been very much used and loved like chocolate or cream have in the western countries. Ogura toast is one of the popular breakfast choices in Japan. To make ogura toast, you spread butter and sweet red beans on a toast. This was my mom’s favorite and I remember her enjoying ogura toast with her strong black coffee in the morning. For my version I added strawberry and banana slices to give some freshness. You can find canned sweet red beans paste at many large Japanese grocery stores. The can I bought said “prepared red beans: yude-azuki”. Unfortunately, my observation is that many people in the United States do not seem to care much for the sweet red beans probably because they are not used to eating beans as “sweets”. <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u82fa\u30d0\u30ca\u30ca\u5c0f\u5009\u30c8\u30fc\u30b9\u30c8<\/strong><\/p>\n \u5148\u65e5\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u3067\u3001\u7f36\u8a70\u3042\u3093\u3053\u3092\u8cfc\u5165\u3002<\/p>\n \u3069\u3046\u3057\u3066\u3082\u5c0f\u5009\u30c8\u30fc\u30b9\u30c8\u304c\u98df\u3079\u305f\u304b\u3063\u305f\u304b\u3089\uff08\u7b11\uff09\u3002<\/p>\n \u3067\u3001\u4e45\u3057\u3076\u308a\u306b\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u30b3\u30b9\u30c8\u30b3\u3067\u8cb7\u3046\u30de\u30eb\u30c1\u30b0\u30ec\u30a4\u30f3\u30d1\u30f3\u3092\u304b\u308a\u3063\u3068\u30c8\u30fc\u30b9\u30c8\u3057\u305f\u3089\u3001\u30d0\u30bf\u30fc\u3092\u305f\u3063\u3077\u308a\u5857\u3063\u3066\u3001\u3055\u3089\u306b\u3001\u3042\u3093\u3053\u3082\u305f\u3063\u3077\u308a\u3002<\/p>\n \u305b\u3063\u304b\u304f\u306a\u306e\u3067\u3001\u305f\u307e\u305f\u307e\u3046\u3061\u306b\u3042\u3063\u305f\u82fa\u3068\u30d0\u30ca\u30ca\u306e\u30b9\u30e9\u30a4\u30b9\u3082\u306e\u305b\u3061\u3083\u3044\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u3061\u3087\u3063\u3068\u30d5\u30ec\u30c3\u30b7\u30e5\u611f\u304c\u51fa\u308b\u611f\u3058\u3002<\/p>\n \u82fa\u5927\u798f\u306a\u3093\u304b\u3082\u3042\u308b\u3088\u3046\u306b\u3001\u3042\u3093\u3053\u3068\u82fa\u306e\u76f8\u6027\u306f\u6700\u9ad8\uff01<\/p>\n \u304a\u52e7\u3081\u3067\uff5e\u3059\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Ogura Toast with Strawberries and Banana Ogura means cooked sweet chunky red bean paste in Japanese. This is also caled “azuki” or “anko” and it’s a large part of traditional Japanese sweets. It’s been very much used and loved like chocolate or cream have in the western countries. Ogura toast is one of the popular […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8],"tags":[],"class_list":["post-28166","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28166","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=28166"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28166\/revisions"}],"predecessor-version":[{"id":28183,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28166\/revisions\/28183"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"