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.”

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant protein and calcium, it’s often called a “Japanese superfood” for its nutrition and versatility.

Zenzai is a traditional Japanese dessert made from sweetened red beans. In western Japan, the chunky version is called zenzai, while the smooth one is called shiruko. It’s enjoyed hot in winter and cold in summer.

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.

Monaka is a Japanese sweet with a crisp, fragrant shell enclosing fillings such as sweet bean paste or mochi. The fillings have evolved over time, reflecting both tradition and innovation.