What is "Anko"?
Anko is a traditional Japanese sweet paste made primarily from azuki beans.
It is commonly used as a filling for various Japanese confections, known as wagashi.
Typically, anko is made by boiling azuki beans and mixing them with sugar.
This process enhances the natural sweetness and flavor of the beans.
There are two main types of anko - "tsubuan" and "koshian".
Tsubuan contains partially whole azuki beans, which provide a textured and hearty taste.
Koshian is made by simmering azuki beans and then straining them to create a smooth texture.
It’s characterized by a more delicate mouthfeel.
Anko is a versatile ingredient found in many traditional sweets and dishes such as taiyaki (fish-shaped cakes), ohagi (coated rice cakes), and mochi (rice cakes).
It pairs exceptionally well with Japanese tea, making it a popular choice as a teatime snack.
The History and Cultural Background of Anko
Anko is not simply a sweet paste—it is an ingredient that has been carefully cultivated over a long period within Japan’s food culture and history. By understanding its background, the experience of enjoying Japanese sweets becomes deeper and more meaningful.
- Origins: Introduced from China
The prototype of anko, known as an (餡), has its roots in food culture introduced to Japan from China. During the Asuka and Nara periods (around the 7th century), Chinese dim sum culture was brought to Japan by envoys to the Sui and Tang dynasties. At that time, an originally referred to savory fillings made of meat or vegetables. Over time, this concept evolved in a uniquely Japanese way.
- Evolution in Japan: From Savory to Sweet
In Japan, the influence of Buddhism led to the avoidance of meat consumption, and azuki beans began to be used as a substitute. Early versions of anko were primarily savory azuki bean pastes, quite different from the sweet anko commonly enjoyed today.
- The Arrival of Sugar and the Spread of Anko Culture
Sweet anko became widespread after sugar became more accessible during the Muromachi to Edo periods. In the Muromachi period, sweeteners were introduced from China and Nanban (Western countries), leading to the creation of sweetened azuki bean paste using sugar. During the Edo period, domestic sugar production and distribution expanded, allowing sweet anko to become a familiar treat among the general population.
- A Close Relationship with Wagashi Culture
Anko has grown hand in hand with the development of wagashi (traditional Japanese sweets). It plays an essential role in many classic confections such as manju, yokan, daifuku, and ohagi, which are deeply connected to seasonal events and the tea ceremony culture. For occasions like the equinoxes (Ohigan) and the New Year, wagashi made with anko are considered indispensable.
- Azuki Beans and Japanese Daily Life
The azuki beans used to make anko also hold deep cultural significance in Japanese beliefs and everyday life. Since ancient times, the red color of azuki beans has been thought to ward off evil spirits, and they have been eaten with wishes for good health and protection. This belief is reflected in traditional dishes such as ohagi and sekihan (red bean rice).
Types of Anko
Anko comes in several varieties.
Let’s take a look at some of the different types of anko.
Tsubuan
Tsubuan is made by cooking azuki beans in a way that keeps their shape, then sweetening them with sugar.
This type of anko has a distinctive texture and a strong bean flavor.
A similar paste made from red kidney beans (kintoki beans) is called kintoki-an.
Koshian
Koshian is made by boiling azuki beans, straining them to remove the skins, and then sweetening the smooth paste with sugar.
It has a very clean and delicate texture.
Shiroan
Shiroan is made primarily from white kidney beans.
It has a light color and a mild sweetness.
Like koshian, shiroan has a smooth texture.
Matcha An
Matcha An is regular anko with matcha (green tea powder).
The addition of matcha gives it a rich flavor with a pleasant bitterness that complements the sweetness.
Types of Anko Sweets and Dishes
Japan offers a wide variety of sweets and dishes featuring anko.
Here are a few of them.
Taiyaki
Taiyaki is a fish-shaped cake filled with anko.
The batter is poured into a fish-shaped iron mold, with the anko put inside before baking.
Taiyaki is considered the tastiest when freshly made and has a crispy exterior and chewy interior.
In addition to tsubuan (chunky anko) and koshian (smooth anko), taiyaki can also be filled with custard cream, chocolate, and other sweet ingredients.
Daifuku
Daifuku is one of Japan's traditional sweets.
It consists of soft mochi made from glutinous rice, filled with anko, and shaped round.
Common fillings include koshian and tsubuan, but other flavors such as strawberry anko and chestnut anko are also popular.
Daifuku is loved by many for its soft, melt-in-your-mouth texture.
Dorayaki
Dorayaki is another traditional Japanese sweet.
It features a sweet anko filling sandwiched between two fluffy, sponge cake-like pancakes.
The name, "dorayaki", is said to come from its resemblance to an ancient Japanese gong (dora).
The batter is made from flour, sugar, eggs, and honey, resulting in a soft and sweet cake.
Koshian is the usual filling, but tsubuan, custard, chocolate, and matcha cream are also common variations.
Obanyaki
Obanyaki is similar to taiyaki and filled with anko.
The batter is poured into a round iron mold, and anko is placed inside before baking.
The batter is made from flour, eggs, and sugar, creating a fluffy texture.
Common fillings include koshian and tsubuan, but custard cream and chocolate are also popular.
The name, "obanyaki", is thought to come from its resemblance to an ancient Japanese coin (oban), but it has various other names depending on the region, such as imagawayaki, kaitenyaki, and oyaki.
Monaka
Monaka is a traditional Japanese sweet made from thin wafers of glutinous rice filled with anko.
The wafers are crispy and provide a delightful contrast to the sweet filling.
Common fillings include koshian, tsubuan, and shiroan (white bean paste).
Monaka comes in various shapes and sizes, such as squares, circles, and fans.
Ohagi
Ohagi is a traditional Japanese sweet.
It is made by steaming and slightly mashing glutinous rice, forming it into a ball, and coating it with anko, kinako (soybean flour), or sesame seeds.
When made in autumn, it is called "ohagi", and when made in spring, "botamochi".
Ohagi often contains koshian or tsubuan.
It is a popular homemade treat in Japan.
Oshiruko
Oshiruko is a traditional Japanese sweet soup made from sweetened and boiled azuki beans with mochi, shiratama (rice flour dumplings), or chestnuts.
This dish is especially popular in the winter as it’s said to warm the body.
In the Kanto region, it is called "oshiruko," while in the Kansai region, "zenzai" when made with tsubuan and "oshiruko" when made with koshian.
People’s reaction when eating
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