Anko Recipe - Japanese Sweet Red Bean Paste (2024)

FAQs

What's the difference between anko and azuki? ›

Many people are often surprised to hear that beans can be enjoyed as dessert in Japan. 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.

You can add more cooking liquid/water if your beans are too dry. Keep in mind the anko will thicken more as it cools.

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.

It actually lasts about 2-3 weeks if it stays at an even temperature. I keep it in my fridge, well covered, with plastic wrap placed directly on the surface to keep it from being exposed to air. Big temperature fluctuations from warm to cold and back again can increase spoilage.

Side Effects Of Adzuki Beans:

However, owing to their high fibre content, ingesting high amounts of adzuki beans presents with problems of excessive gas and flatulence, as well as health issues in the digestive tract, liver and kidneys owing to surplus fibre and protein intake.

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. Besides "wagashi", it is also used as an ingredient of the popular Japanese bread "Anpan" (sweet bread with anko inside of it).

Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, 45–60 minutes; drain well.

The U.S. Department of Agriculture's FoodKeeper app says, “For freshness and quality, dried beans should be consumed within 1 to 2 years if in the pantry from the date of purchase; 1 year if pantry stored after opening.”

It's important for beans to remain submerged in a few inches of water throughout the cooking process so they don't dry out. Cover pot, bring to a boil over medium-high heat, and then remove from heat. Let rest 1 hour.

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

Can you eat red bean paste by itself? ›

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. Smooth. Adzuki beans are boiled without sugar, mashed, and diluted into a slurry.

Adzuki beans are also rich in antioxidants, which experts believe may have some anti-inflammatory and anti-diabetes effects ( 3 ). Rich in fiber and antioxidants, adzuki beans may help block the absorption of sugars in your gut, potentially contributing to better blood sugar levels and a lower risk of type 2 diabetes.

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.

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.

Resembling boiled kidney beans in appearance due to its dark red color, Anko is made from smaller Azuki beans and boasts a sweet and nutty taste.

Anko (anglerfish) season reaches its peak in winter and the fish is famous as a winter delicacy. It is a luxury fish in the same class as pufferfish, as the phrase "fugu (pufferfish) in the West, anko in the East" shows.

Adzuki beans are rich in healthy fibers and antioxidants, both of which may help improve digestion and reduce your risk of gut diseases, such as colon cancer.

What is Anko? Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans. It is the most common filling used in many Japanese sweets. In fact, you can find sweet bean paste in many other Asian pastries and desserts.