>  CS> Sure, but got the day off and may get to it today.  Have to soak some
 >  CS> sweet beans first.  Thats one of the things I might get in a can
 >  CS> sometimes as we use them only in small amounts.  Azuki.  (When they say
 >  CS> it in Sasebo, sounds like a 'd' is in there which is why I so often
 >  CS> spell it adzuki).
 > 
 > I think I've seen it other places spelled adzuki... on cans, in books...
 > so it never seemed strange for you to put the "d" in.  Maybe it's a
 > Peking/Beijing sort of thing?

Could well be!  I did a google and they show both names.

 >  CS> True.  Most of their 'sweets' are not quite the sugar laden levels we
 >  CS> europeans eat.  *some* are, but generally they arent.
 >  CS> Thats where I learned to carmelize an onion properly so it really adds
 >  CS> sweetness to a dish.
 > 
 > A somewhat different approach to sweet and savory.  And very good stuff,
 > too...  ;)

Yup!  Add just a small bit of mirin as it cooks and it's a flavor of all it's
own.
            xxcarol
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