餡子 （あんこ / Anko）
Sweet red bean paste
- Category
- Others
- Main Ingredient
- Beans & Tofu
Anko is a traditional Japanese sweet paste made from boiled red beans. Used in wagashi, bread, ice cream, and more, it’s known for its natural sweetness. There are two types: smooth “koshian” and chunky “tsubuan.”
When / How to Eat
Mainly used in wagashi like taiyaki, daifuku, dorayaki, and manju, as well as in toast and ice cream.
Cultural Background
Anko has existed since Japan’s Nara period and became widely enjoyed by common people after the Edo period. It’s central to wagashi culture, with regional and shop-specific variations.
Cautions
Those with red bean allergies should avoid anko. Though less sweet than Western desserts, it still contains sugar; consume in moderation.