My loved ones have a pretty good idea what kinds of things I'd enjoy for Christmas. This year one gave me a pan and a bag of adzuki beans to make taiyaki (Japan) or bungeoppang (Korea). These crispy, fish-shaped pastries are filled with sweet red bean paste. Rather than making the batter with baking soda or baking powder, I used leftover sourdough starter for leavening. Not authentic (I assume), but very tasty.