Anko: Japan's Red Bean Obsession
posted by John Spacey, May 20, 2014Anko (餡子) is a sweet paste of mashed azuki beans. Azuki beans are sweet on their own but anko is often sweetened with sugar or honey.
If you take a look at the azuki bean, it's difficult to imagine what influence it could have on Japanese culture. 
Long before the sugar cane or processed sugar made its way to Japan, people used anko for every dessert imaginable. These traditions continue today. Well known anko sweets include:
1. Anpan
A sweet bun filled with anko.
2. Daifuku
Mochi stuffed with anko.
3. Ichigo Daifuku
Mochi stuffed with anko and a whole strawberry.
4. Anmitsu
A bowl of agar jelly with anko and a variety of fruits such as peach, mikan, pineapple and cherries. Served with a small pot of sweet black syrup. Ice cream is also a common addition.
5. Dango
Rice flour dumplings that may be topped with anko.
6. Dorayaki
Two castella pancakes joined together with anko in the middle. Doraemon likes dorayaki.
7. Manju
Steam cakes filled with anko.
8. Oshiruko
A soup of anko with mochi.
Oshiruko is also available in a can and as a chocolate bar.
Oshiruko is also available in a can and as a chocolate bar.9. Taiyaki
Fish shaped cakes filled with anko. Taiyaki are a popular festival food.
10. Anko Toast
Anko on toast is a Nagoya morning favorite. It's available at old cafes throughout the city.
11. Yokan
A thick jellied dessert made with anko.
Anko is also available by the can. There are several different types of anko:1. Tsubuan (粒餡)Whole azuki beans in a watery soup-like mixture.2. Tsubushian (æ½°ã—餡)Mashed azuki beans in a lumpy paste.3. Sarashian (æ™’ã—餡)Dried, powdered and reconstituted with water. Forms a thick, consistent paste.4. Koshian (漉ã—餡)Mashed azuki beans with skins removed. Also a thick paste.Koshian is the most common variety of anko. It's used in anpan, daifuku and taiyaki.
Types of Anko
Anko is easy to prepare from scratch as the ingredients are simply azuki beans, water, sugar and salt.Anko is also available by the can. There are several different types of anko:1. Tsubuan (粒餡)Whole azuki beans in a watery soup-like mixture.2. Tsubushian (æ½°ã—餡)Mashed azuki beans in a lumpy paste.3. Sarashian (æ™’ã—餡)Dried, powdered and reconstituted with water. Forms a thick, consistent paste.4. Koshian (漉ã—餡)Mashed azuki beans with skins removed. Also a thick paste.Koshian is the most common variety of anko. It's used in anpan, daifuku and taiyaki.| Anko is ranked | #4 of 16 Ways To Eat Dango #7 of 34 Ingredients for Japanese Food #9 of 9 Japanese Flavors For Western Desserts |
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