Anko Recipe - Japanese Sweet Red Bean Paste (2024)

FAQs

What if my anko is too dry? ›

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

White Bean Paste, or what we call Shiroan (白餡), is another common filling for Japanese confectionery such as mochi and manju. 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.

As a fermented bean paste, it should last for weeks in an airtight container in the fridge. For best results, make sure to leave as little head room (for air) as possible in the container.

Place the red bean puree into a non stick deep non stick fry pan then continue to cook over medium heat until it thickens to a paste stirring continuously to prevent the base of the pan from sticking. This process will take approximately 15-20 minutes.

All you need is some azuki (sometimes called adzuki) beans, some water and a sweetener such as sugar. Regular grocery stores near me carry canned azuki beans which are easier to work with. If you can only find dried azuki beans then soak them over night and extend the simmering time until they are nice and tender.

It's like the Asian answer to Nutella. (But better—yes I'm going there). Its natural vegetal taste is similar to a cooked sweet potato, and gets a little help from added sugar. All in soft, mashed up form.

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

Why is it called anko? ›

As well as being an acronym for “A New Kind Of”, the name is also an abbreviation of Kmart's previous “&Co” branding. In 2018 Kmart announced it would stop branding its products by department and streamline them under a single name.

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).

Concluding, he said, “There are no side effects of consuming adzuki beans but eating them uncooked or in large quantity can cause digestive issues such as gas, bloating, flatulence, mild diarrhoea, and nausea.”

How to Use Adzuki Beans. First, don't worry about the gas. You might not want to eat adzukis and other legumes because the extra fiber they contain can create gas in your intestines and cause flatulence. Researchers found that soaking the beans for at least 12 hours reduces the amount of gas-producing substances.

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.

If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency.

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.

Quick Soak: This is the fastest method. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour.

For long-soaking, soak the beans in a bowl of water at room temperature, overnight or for 8-10 hours. Never soak for longer than 12 hours, or the beans will lose their texture and flavour. For dinner, start soaking in the morning; for lunch, start soaking the night before.