Collection: Anko, Azuki & soy

Soy and red bean are the most consumed legumes in Japan. They are transformed to be used in sweet and savory recipes. We find soy in tofu, vegetable milk, natto, edamame (young beans), miso, tempeh, kinako (toasted soy powder) ... It is a very appreciated ingredient from vegetarians thanks to its high protein content. As for red bean, it becomes anko dough (similar to brown cream) which is used in many pastries.

14 products

  • Kinako soy powder - kota shoten - 150g

    Used in many dishes, this gluten -free soy flour is naturally rich in fiber and vegetable proteins.It is slightly sweet, of a pale yellow color with...

    Usual price 2.65 €
    Promotional price 2.65 € Usual price
    Unit price 17.67 €  by  kg
  • Anko - azuki red beans in puree - endo seian - 300g

    This Azuki red beans with a smooth texture creates a finer and homogeneous garnish. It is perfect for preparing traditional Japanese desserts such as Dorayaki, Manju...

    Usual price 8.00 €
    Promotional price 8.00 € Usual price
    Unit price 26.67 €  by  kg
  • Anko - azuki red beans in pieces - endo seian - 300g

    This Azuki red bean paste allows you to create a more rustic and flavored garnish. It will be perfect for preparing traditional Japanese desserts such as...

    Usual price 8.00 €
    Promotional price 8.00 € Usual price
    Unit price 26.67 €  by  kg
  • Red bean beans - tanaka bussan - 250g

    Basic ingredient in traditional Japanese cuisine. They can be used in a wide variety of dishes, including sweet desserts, soups and stews. A soft, slightly floury...

    Usual price 4.75 €
    Promotional price 4.75 € Usual price
    Unit price 19.00 €  by  kg
  • Azuki red beans in puree - anko - maeda - 155g

    Japanese specialty based on sweet and sifted sweet red beans to obtain a smooth and creamy texture. The taste is sweet, with a slight bitterness that...

    Usual price 4.45 €
    Promotional price 4.45 € Usual price
    Unit price 28.71 €  by  kg
  • Kinako black soy powder - namisato - 100g

    Made from Hokkaido black soybean.This grilled soybean powder with a sweet and hazelnut taste with a more pronounced and complex taste than classic soy powder, and...

    Usual price 4.90 €
    Promotional price 4.90 € Usual price
    Unit price 49.00 €  by  kg
  • Azuki red beans in pieces - anko - maeda - 155g

    It is used in many Japanese pastries, such as Dorayaki, Anmitesu or Mochi. Its homogeneous texture similar to that of a spread is smooth and creamy,...

    Usual price 4.45 €
    Promotional price 4.45 € Usual price
    Unit price 28.71 €  by  kg
  • Sweet soup of azuki red beans - endo seian - 180g

    This sweet soup based on red beans is generally eaten accompanied by mochis, hot or cold.Its texture is rich and thick with a sweet taste that...

    Usual price 4.45 €
    Promotional price 4.45 € Usual price
    Unit price 24.72 €  by  kg
  • Kinako black soy powder in black sesame - namisato - 100g

    Black sesame is rich in flavor and brings a crunchy texture, while black soy powder adds a touch of umami.Sprinkle on rice, vegetables or meat dishes...

    Usual price 4.75 €
    Promotional price 4.75 € Usual price
    Unit price 47.50 €  by  kg
  • Soy beans - tanaka bussan - 250g

    Rich in protein and fiber, they are often used in Japanese cuisine for the preparation of dishes such as natto or miso soups. Their taste is...

    Usual price 3.55 €
    Promotional price 3.55 € Usual price
    Unit price 14.20 €  by  kg
  • Kinako soy powder in glutinous barley - namisato - 100g

    This product can be used to prepare a wide variety of dishes, such as soups, sauces and desserts. The combination of barley and soy powder is...

    Usual price 3.15 €
    Promotional price 3.15 € Usual price 4.50 €
    Unit price 31.50 €  by  kg
  • Black soy beans - tanaka bussan - 250g

    Selected for their rich flavor and firm texture, these black soy beans are a traditional food in Japan, often consumed sweet and slowly cooked. Both rich...

    Usual price 3.60 €
    Promotional price 3.60 € Usual price 5.15 €
    Unit price 14.40 €  by  kg
  • Kinako soy powder in muscovado black sugar from okinawa - namisato - 70g

    Commonly used in Japanese cuisine for its soft hazelnut flavor, this mixture combines toasted soy powder with muscovado sugar, an unrefined sugar with rich and deep...

    Usual price 4.90 €
    Promotional price 4.90 € Usual price
    Unit price 70.00 €  by  kg
  • Biological azuki bean - cocotte and pumpkin (granibio) - 500g

    Cultivated in Occitania, Azuki red beans are from East Asia. They are used in many Japanese culinary preparations, especially for making desserts such as mochis or...

    Usual price 5.70 €
    Promotional price 5.70 € Usual price
    Unit price 11.40 €  by  kg

Our favorite recipes based on Azuki and Anko

Find out more about 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.