Anko (Red Bean Paste)

餡

Used in 1 recipe

What is it?

Sweetened azuki bean paste — smooth (koshi) or chunky (tsubuan).

Culinary role

Filling for mochi, dorayaki, and traditional sweets.

Buying guide

Anko (餡) is sweetened azuki bean paste — the heart of sakura mochi, dorayaki, and countless Ghibli-adjacent sweets. Two main styles: koshian (smooth, strained) and tsubuan (chunky, with visible bean pieces). Koshian pipes cleanly into mochi; tsubuan gives rustic texture prized in traditional wagashi.

Canned koshian from brands like Ogura-an or Shirakiku saves hours of soaking, boiling, and sieving beans. Refrigerate after opening and use within a week. Homemade tsubuan — simmer azuki with sugar and a pinch of salt until thick — tastes fresher and lets you control sweetness; plan two hours for dried beans.

Look for paste without artificial colors or excessive corn syrup. Some products label "sweet red bean paste" in English with Japanese on the side. Freeze unused portions in small containers for up to three months.

Budget pick: canned koshian, widely available.
Premium pick: frozen Hokkaido-style tsubuan from specialty importers.