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.

Crushed red adzuki beans with sugar kneaded in. 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.

White Bean Paste (Shiroan)

The paste has a milder bean taste, so it makes a great alternative to red bean paste if that's what you prefer.

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).

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.

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.

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

As well as being an acronym for “A New Kind Of”, the name is also an abbreviation of Kmart's previous “&Co” branding.

Azuki beans (also known as adzuki beans) are small red beans that are generally cooked down into a paste, called anko, and used as a filling or topping in a variety of sweet confections.

You can tell that red bean paste has gone bad if it starts to develop an off smell or if mold starts to form on the surface. If the paste begins to lose its consistency and becomes runny or if changes in color are noticeable, it is a clear sign that your red bean paste is no longer safe to eat.

Why is my red bean paste bitter? ›

Wash the red beans, pour the water only until the red beans are soaked, and boil for about 5 minutes. To reduce the bitter taste of the red bean skin, discard the water, pour the new water about 8 times the amount of the soup, and start boiling again.

Taiyaki (鯛焼き, lit. 'baked sea bream') is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which it is named after. The most common filling is red bean paste that is made from sweetened adzuki beans.

Anko is squirted into dessert buns like manju or anpan (pan comes from the Portuguese word for “bread”). It is squeezed into mochi treats like daif*cku or mochi balls.

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.

Used in East Asian cuisines, red bean paste, or anko (餡子) has a sweet flavor similar to sweet potatoes and a chewy, almost creamy texture. Only two ingredients are needed to make red bean paste – sugar and adzuki beans.

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.

The simplest way to enjoy anko is to spread it on bread or toast just like jam. The beans give it a more full-bodied and rich flavor compared to berries. It has a lightly sweet edge, but not as overpowering as many fruit jams.

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.

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.