Anko koshian (smooth, sweet red bean paste made from azuki beans) – 300 grams
One of the most important ingredients in Japanese confectionery (wagashi) is sweet red bean paste: anko (or an). This paste is usually made from red azuki/adzuki beans, sugar, and some salt. Azuki beans are also among the most commonly used legumes in Japanese cuisine.
To make sweet red bean paste, the beans are cooked and then processed in different ways:
1. Tsubushian: the beans remain whole or are only partially mashed.
2. Koshian (this variety): the beans are fully pureed and sieved to remove the skins, resulting in a completely smooth paste.
This smooth red bean paste is wonderfully versatile in the kitchen. It has a silky-smooth texture that melts in the mouth, with a refined sweetness and the layered, earthy flavor of azuki beans.
Uses
In Japan, sweet red bean paste is often purchased ready-made in stores—like our paste—but it is also traditionally prepared at home from whole azuki beans, especially for special occasions, such as:
- Sakura mochi: pink-colored balls of sweetened glutinous rice (partially mashed), filled with red bean paste and wrapped in edible, brined cherry leaves (sakura).
- Ohagi: balls of glutinous rice coated with sweet red bean paste, traditionally made during the autumn equinox.
- Zenzai: a traditional sweet red bean soup, most commonly enjoyed in winter. It is usually served with pieces of toasted mochi. Zenzai can be prepared in different ways: chunky, with whole or coarsely mashed beans, or smooth and puréed, known as oshiruko. There are countless variations; thicker or thinner, sweeter or less sweet, with mochi balls, spices, or citrus zest. The soup can be eaten warm or cold, but when served hot it is especially comforting on cold winter days.
The smooth, puréed version of zenzai (oshiruko) can easily be made using our ready-made smooth red bean paste. The package includes an illustration and a simple basic recipe, written out below (4–5 servings):
1. Combine 300 g of red bean paste with 300 ml of water in a saucepan. Mix well and heat gently while stirring to prevent sticking.
2. Add a pinch of salt.
3. Optionally add toasted mochi pieces (or chestnuts).
4. Add sugar to taste if desired and adjust the sweetness.
Although you can make this dish as sweet as you like, “not too sweet” is considered one of the greatest compliments for desserts and sweets in Japan (and many other Asian countries). A confection can be sweet, but not so sweet that it overpowers the subtle flavors of the main ingredients. The distinctive, earthy flavor of the red beans should remain clearly recognizable; that is what makes it so special!
With our red bean paste, you can also make many other Japanese treats, such as:
- Red bean jelly (mizu-yōkan).
- Taiyaki: fish-shaped waffles filled with red bean paste.
- Dorayaki: two small, thick pancakes with red bean paste in between.
- Daifuku: mochi (glutinous rice ''cakes'') filled with red bean paste, optionally with fruit such as strawberry.
- As a topping for shaved ice or matcha ice cream
- On toast (see image on the package)
- In a matcha latte or bubble tea (usually with chunks)
And much more!
Producer
This smooth red bean paste is produced by Tanio Foods, a Japanese family-owned company founded in 1930 and based in Okayama, Japan. From the very beginning, they have specialized in the production of sweet red bean paste. Tanio combines traditional craftsmanship with modern production techniques and is now firmly established in the Japanese market. The beans used for this smooth red bean paste come from Hokkaido.
Storage
Store in a cool, dark, and dry place. After opening, transfer to an airtight container, close well, refrigerate, and consume as soon as possible. If white crystals appear on the surface, this is often crystallized sugar and does not indicate a quality issue.
