Anko, also known as sweet red bean paste, is a staple in Japanese cuisine. Made from azuki beans, sugar, and sometimes a touch of salt, it has a smooth and sweet flavor that adds depth to many traditional Japanese sweets, such as dorayaki, taiyaki, and anpan. Anko comes in various textures, from smooth to chunky, and can be used in both desserts and savory dishes. For a detailed recipe and guide, you can refer to this Anko Recipe Guide.
Origin of Anko:
Anko’s origins can be traced back to China, where the sweet red bean paste first appeared. It was later adopted and refined in Japan, where it became an integral part of traditional confections and desserts. The use of azuki beans to make anko is believed to have started during the Heian period (794-1185). Over time, it became a symbol of Japanese sweetness, enjoyed by people of all ages during various festivals and special occasions.
Why It’s Loved:
Anko has a comforting, earthy sweetness that pairs wonderfully with the delicate flavors of Japanese rice cakes and pastries. It’s versatile enough to be used as a filling for pastries, as a topping for ice cream, or simply eaten as a spread. The paste is also rich in protein and fiber, making it a satisfying addition to many dishes.
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Anko (Sweet Red Bean Paste): A Japanese Delight
4
servings30
minutes30
minutes240
kcalIngredients
1 cup azuki beans (dried)
3 cups water (for boiling beans)
3/4 cup sugar (adjust to taste)
1/4 tsp salt (optional, for savory touch)
Directions
- Prepare the Beans: Rinse the azuki beans thoroughly and place them in a pot. Cover with 3 cups of water and bring to a boil. Once it starts boiling, reduce the heat and let it simmer for about 5 minutes. Drain the water and rinse the beans again.
- Cook the Beans: Place the beans back into the pot with fresh water (about 3 cups), and bring to a boil. Lower the heat and simmer for 1-1.5 hours until the beans are soft and fully cooked.
- Mash or Puree: Drain the beans and return them to the pot. Add sugar and salt (optional). Stir the mixture over medium heat until the sugar dissolves completely and the paste reaches your desired consistency. If you prefer a smooth paste, you can mash it with a potato masher or puree it using a blender.
- Cool and Use: Let the anko cool before using it as a filling for your favorite desserts like dorayaki, taiyaki, or even as a topping for pancakes or ice cream.
Notes
- Sweetness: Adjust the amount of sugar based on your sweetness preference.