東風吹かば

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.”

Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringiness, and strong smell. Commonly considered healthy and eaten for breakfast in Japan.