Collection: Anko, Azuki & soy

L'Anko is a sweet dough based on Azuki red beans, widely used in Japanese pastry. It is prepared by cooking the beans with sugar until you get a smooth or grainy texture, depending on the type of Anko. Anko is often used to garnish traditional desserts such as dorayaki, manju, And taiyaki.

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

L'Anko is mainly used as a sweet garnish in various Japanese pastries. It is found in desserts such as dorayaki (stuffed pancakes), mochi (sticky rice cakes), the manju (small steam cakes), and the taiyaki (Fish -shaped cakes). It can also be incorporated into ice or consumed as it is with tea.

To make theAnko House, start by cooking Azuki beans until tender. Drain them, then crush them with sugar and a little water until you get the desired consistency. You can adjust the amount of sugar according to your taste and cook the mixture until you get a thick paste.

There are two main types of Anko: the Koshian, which is a smooth paste where the bean skins are removed, and the tsubuan, which is a more grainy paste with pieces of beans. The choice between the two depends on the desired texture in the dessert.

L'Anko must be kept in an airtight container in the refrigerator. It can be kept for about a week, but for a longer conservation, it is possible to freeze it.

THE soy beans 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, in particular with regard to the reduction in the risk of cardiovascular disease and bone health support.