Anko Recipe - Japanese Sweet Red Bean Paste (2024)

FAQs

What is the use of Anko paste? ›

Anko is the iconic sweet red bean paste for Japanese desserts made with azuki beans. It comes in smooth and chunky styles and is an essential ingredient in traditional and modern sweets like mochi, ice cream, pastries, and dessert soup.

But "anko", a paste made from red beans called "azuki", is a staple in traditional Japanese confectionery, and has been enjoyed by Japanese people for centuries. The taste can be enjoyed alone, or as a complement to other Japanese flavors such as matcha (roasted green tea) or mochi (sticky rice cake).

Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans. It is the most common filling used in many Japanese sweets.

How is Anko Eaten? Unlike plain red azuki beans, anko is used primarily in sweet treats. And when you think of traditional Japanese dessert ingredients, anko is at the top of the list. Anko is squirted into dessert buns like manju or anpan (pan comes from the Portuguese word for “bread”).

Red bean paste often has a high sugar content, which is not overly healthy. However, the beans themselves are a fantastic source of protein, fibre, vitamins and minerals, which are good for the body. If eaten in moderation, dishes and sweets containing red bean paste can be a part of a healthy balanced diet.

Sweet, hearty, and filling, 'Anko' paste is a great condiment to use for making desserts; no wonder that it pairs so well with coffee. The sugar in the Anko paste acts as a natural preservative, and if it is kept in an airtight container inside a fridge, it can last for weeks.

Red bean paste, called Anko (餡こ or 小豆)) in Japanese.

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Coffee-flavored cream or chocolate are great, and so are strawberries or other fruit paired with mascarpone cheese or whipped cream, then drizzled with honey or maple syrup. You can even put bacon or cured ham in with the anko for a slightly salty twist.

There are two types of anko: Tsubu-an, which is made by cooking adzuki beans so as not to crush the grains, and koshi-an, which is cooked adzuki paste with the outer skin removed. Besides "wagashi", it is also used as an ingredient of the popular Japanese bread "Anpan" (sweet bread with anko inside of it).

Is red bean the same as azuki bean? ›

Vigna angularis, also known as the adzuki bean (Japanese: 小豆 (アズキ), azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean.

Anko is a sweet red bean paste that's used to hold together pastries, cakes, and other desserts that come from Japan.

Typically, a traditional Japanese breakfast consists of steamed rice, miso soup, a protein such as grilled fish, and various side dishes.

The flavor profile was as I expected. It's sweet, but not too sweet, and the red beans bring an earthiness to it. The butter also stops the beans from making the toast soggy as the fat creates a barrier. I thoroughly enjoyed this and would have it again as an alternative to jam.

When does red bean paste expire? Unopened commercial red bean paste usually has a quite long shelf life and can be stored for up to 12 months at room temperature. Always check the best-by date on the package for more specific information. Once opened, it lasts about 7-10 days in the refrigerator.

Given its sharp flavor, one of the most common ways to use spicy fermented bean paste is to add it to various types of Chinese dishes, such as salads, stews, soups, marinades, and stir-fries for an extra punch. Classic Sichuan and Chongqing hotpots will also use this bean paste in large quantities.

Anko is a sweet red bean paste that's used to hold together pastries, cakes, and other desserts that come from Japan. Store cooled anko in a covered container in the refrigerator.

This is the most common and popular type of red bean paste eaten in Chinese confections. It can also be eaten on its own or in sweet soups. Smooth. Adzuki beans are boiled without sugar, mashed, and diluted into a slurry.

Adzuki beans are rich in nutrients, such as fiber, protein and manganese. They are linked to several health benefits, including weight loss, improved digestion and a lower risk of type 2 diabetes and heart disease. You can make them into a red bean paste, sprout them or simply boil them.