Shiruko
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Template:Nihongo, or Template:Nihongo with the honorific Template:Nihongo, is a traditional Japanese dessert.<ref name="uwajimaya">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with Template:Transliteration.<ref name="uwajimaya"/><ref name="nipponia">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> There are different styles of Template:Transliteration, such as Template:Transliteration with candied chestnuts, or with glutinous rice flour dumplings instead of Template:Transliteration.
The half-melted sticky Template:Transliteration and the sweet, warm red bean porridge is enjoyed by many Japanese, especially during the winter.<ref name="nipponia"/> Template:Transliteration is frequently served with a side dish of something sour or salty, such as Template:Transliteration or Template:Transliteration, to refresh the palate as Template:Transliteration is so sweet that the taste may cloy after a while.
Types
There are two types of Template:Transliteration 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.<ref name="nipponia"/>
There is a similar dish, Template:Nihongo, which is made from condensed paste with heat and is less watery than Template:Transliteration, like making jam or marmalade. In Western Japan, Template:Transliteration refers to a type of Template:Transliteration made from a mixture of paste and crushed beans.<ref name="nipponia"/> In Okinawa, the term Template:Transliteration commonly refers to this bean soup served over shaved ice with Template:Transliteration. Other toppings, such as sweetened condensed milk, are occasionally added for flavor.
In Tottori Prefecture and Shimane Prefecture, Template:Transliteration is also used for Template:Transliteration, the special soup for New Year celebration.
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