Anko is a delicious, sweetened paste made of the red azuki beans and is part of traditional and modern Japanese cooking. The beans are cooked until tender, sweetened with sugar, and then cooked down to a syrupy paste of either the whole beans (Tsubuan), partially crushed beans (Tsubushian), or smooth, sieved beans (Koshian). Below is a lovely picture list of some of my favorites from Japan that feature Anko, in both Tsubuan and Koshian styles! Enjoy!
(Click here for an my delicious Tsubuan Anko recipe! Why would you want to make your own? Click to to find out! Yay!)
Japanese Anko Dishes:
Ichigo Daifuku – Features Koshian and strawberries in a tender, chewy mochi pouch
Daifuku Mochi – Features Koshian and in a tender, chewy mochi pouch
An Dango – Slightly sweet dumplings topped with tsubuan.
Oshiruko – Red bean soup, made with red bean paste and broth (humblebeanblog.com)
Dorayaki – Koshian sandwiched between two sweet, dense pancakes (wagashipix.com)
Taiyaki – Adorably shaped, anko filled cakes (keeprecipes.com)