Anko is a delicious thing that is added to many different traditional Japanese sweets and desserts.
Anko is a concentrated blend of adzuki beans, sugar and water.
It is a bean “angular beans” (a type of legumes, common in Southeast Asia with small red beans, in Japanese – adzuki), boiled with sugar or honey to a state of sweet paste. There are different types of ancho depending on the consistency:
– Tsubuan – whole beans, boiled with sugar;
– Tsubusian – pounded beans boiled with sugar
– Kosian – filtered tsubu-an (completely homogeneous mass)
– Sarasian – dried ancho paste, which can then be reconstructed using boiling water (or added to desserts, baking, for example, in this form)
Sometimes anko is simply called “an” (餡) in Japanese, but strictly speaking, this word may mean pasta from any leguminous plants. For example, chestnut paste is called “curian” (栗 餡).
Anko is added to many different traditional Japanese sweets Wagashi, desserts, for example:
・ Ammitsu – cold dessert with anko, agar-agar and fruit;
・ Daifukumoti, or simply “daifuku” – mochi (balls of sticky rice flour) filled with anko (sometimes strawberries are also added there).
・ An-Dango – balls-mochi on a stick, served with dango.
・ Siruko – sweet azuki bean soup with rice dumplings.
Ancho is also used as a filling for baking: such baking is called “ampan”
She is also filled with Thaias – fried fish pies. They are traditionally baked in the form of sea bream, for good luck. Stuffed with bean paste.
and Manju – a small round pie of wheat, buckwheat or rice flour with ancho filling with sugar.