On Friday, October 23, 2020 at 11:04:57 AM UTC-10, Bruce wrote:
> On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
> > wrote:
>
> >On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
> >> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
> >> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> >> > >
> >> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> >> > will try 2 C.
> >> >> >
> >> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
> >> >> happily eat them every day, but I have a strong aversion to Great Northern
> >> >> beans. I can't even be in the same house where they're cooking.
> >> >>
> >> >> --Bryan
> >> >
> >> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
> >>
> >> I once had really nice savoury breakfast bean cookies at a Tokyo
> >> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
> >> their name.
> >
> >It was probably manju.
> >
> >https://www.japan-experience.com/to-...eady/the-manju
>
> They weren't sweet, but savoury. And flat and crunchy. Probably made
> of soy bans or other beans.

It was probably senbei.

https://tadaimajp.com/2016/09/senbei/