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.”

A slice of toast topped with sweet red bean paste and butter, creating a Japanese-Western fusion. The saltiness of the butter harmonizes with the sweetness of the anko, a café culture favorite.

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.

Daifuku is a popular Japanese sweet made by wrapping red bean paste in soft mochi. It comes in many variations, such as strawberry daifuku and mame-daifuku.

Taiyaki is a fish-shaped pastry usually filled with sweet red bean paste. The traditional single-mold style is called “natural,” while mass-produced ones are humorously called “farmed.” It has a crispy shell and soft interior.

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.