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Anko Paste

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description Anko Paste Overview

Anko is a sweet paste made from azuki beans that serves as a fundamental ingredient in Japanese confectionery. The beans are typically boiled, mashed, and sweetened with sugar to create either a smooth paste called koshian or a chunky texture known as tsubuan. It has been a staple in Japanese sweets since the Heian period, where it was initially consumed by the aristocracy. Today, anko is widely used to fill a variety of foods, including mochi, sweet buns, and dorayaki.

help Anko Paste FAQ

What is anko paste made from?

Anko is made from boiled azuki beans that are mashed and sweetened with sugar. It is a core filling and ingredient in Japanese confectionery.

What is the difference between koshian and tsubuan?

Koshian is smooth anko made by removing most bean skins and refining the paste. Tsubuan keeps pieces of bean and has a visibly chunky texture.

Which Japanese desserts use anko?

Anko is used in dorayaki, taiyaki, manju, and mochi-based sweets. It can also be served with foods such as shaved ice or spread into wagashi.

Does anko always taste very sweet?

Anko is sweetened with sugar, but the level varies by recipe and region. The azuki beans give it an earthy flavor that keeps it different from a simple fruit jam.

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