Collection: Anko, Azuki & soy

Anko is a sweet paste made from azuki red beans, widely used in Japanese pastry-making. It is prepared by cooking the beans with sugar until achieving a smooth or chunky texture, depending on the type of anko. Anko is often used to fill traditional desserts such as dorayaki, manju, and taiyaki.

Adzuki beans and soybeans are two types of legumes commonly used in Japanese cuisine, but they differ in taste, texture, and uses. Adzuki beans are smaller and red in color, and are mainly used to make anko or sweet desserts. Soybeans, on the other hand, are more versatile and are the basis of many products such as tofu, miso, and soy milk.

Anko is primarily used as a sweet filling in various Japanese pastries. It can be found in desserts such as dorayaki (filled pancakes), mochi (sticky rice cakes), manju (small steamed cakes), and taiyaki (fish-shaped cakes). It can also be incorporated into ice cream or eaten on its own with tea.

To make homemade anko, start by cooking azuki beans until tender. Drain them, then mash them with sugar and a little water until you achieve the desired consistency. You can adjust the amount of sugar to taste and cook the mixture until it becomes a thick paste.

There are two main types of anko: koshian, a smooth paste with the bean skins removed, and tsubuan, a coarser paste with pieces of beans. The choice between the two depends on the desired texture of the dessert.

Anko should be stored in an airtight container in the refrigerator. It can be kept for about a week, but for longer storage, it can be frozen.

Soybeans are rich in protein, fiber, vitamins, and minerals. They are also an excellent source of isoflavones, which are known for their beneficial effects on health, particularly in reducing the risk of cardiovascular disease and supporting bone health.