White Bean Paste

• As a base for Wagashi fillings: White bean paste forms the foundation for many traditional Japanese sweets (Wagashi), offering a subtly sweet and creamy filling that complements other flavors beautifully.
• To create Mochi fillings: Add a smooth and delightful center to mochi by incorporating white bean paste, blending it with other ingredients for added flavors like matcha or fruit.
• In baking as a healthier sweetener: Incorporate white bean paste into cakes, cookies, and breads as a natural and less processed alternative to refined sugar, while also adding moisture and a unique texture.
• As a creamy ingredient in sauces and dips: Blend white bean paste into sauces or dips for a subtle sweetness and creamy texture, pairing it well with savory flavors like miso or soy sauce for an umami boost.
• For enriching the texture of ice creams: Enhance homemade ice cream by adding white bean paste for an extra creamy and smooth consistency while infusing the dessert with a mild sweetness.
• As a spread on toast or crackers: For a light and healthy breakfast or snack, spread white bean paste on toast or crackers for a protein-rich and satisfying option.

• Rich in fiber, promoting digestive health and regularity.
• Good source of plant-based protein, aiding muscle building and repair.
• Contains iron, which is essential for energy production and preventing anemia.
• Provides folate, important for cell growth and development, especially during pregnancy.
• Offers potassium, helping regulate blood pressure and heart health.

White bean paste should be stored in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out. Properly stored, it can last for up to a week. For longer storage, consider freezing the paste in small portions; thaw in the refrigerator overnight before use.