It is reported that anko were brought to Japan from China during the 7th century, joining other Chinese delicacies at that time. At that moment, “anko” referred to the stuffing in Chinese buns that consisted of meat and veggies. However, the monks of Japan wanted a different option so they settled on red bean paste, which resembled the original meat quite well.
At the time, it was employed as a flavoring ingredient and blended with salt. Eventually, people began to opt for sweetened versions more often. The original sugar source for anko was Ivy sap that had been boiled and condensed. Over the years, as the production of sugar in Japan grew, the amount of sugar included in anko increased, making it the sugary snack it is now.
Types of Anko in Japan
The phrase “anko” generally denotes red bean paste, but its form can vary according to how it is prepared and occasionally the substances used in its creation. Everyone has their own personal tastes, so it’s worth it to sample various types of anko in order to uncover your preferred variety!
Tsubu-an: Chunky red bean paste, pictured above. The paste is made up of whole beans. Due to the delicate nature of the beans’ skin, a great deal of attention has to be given when making the paste so that the beans stay in one piece.
Tsubushi-an: Crushed red bean paste. In this version, the beans are partially cooked and mashed, with some pieces of the bean and their skin remaining. The outer covering of the azuki beans holds the most flavor, making it a great way to experience the light taste of the bean combined with the added texture from the bits that remain uncrushed.
Koshi-an: Smooth red bean paste. This time around the shell or covering of the azuki beans is eliminated while prepping, and then some sugar is included and they are mashed into a smooth paste. Properly prepared koshi-an has a wonderful, creamy texture.
Ogura-an: Mixed red bean paste. In this recipe, bigger azuki beans are cooked with sweet components such as honey and combined with koshi-an. Tsubushi-an may look similar, but it is made using different techniques. It is said that it was named after Mt. Ogura in Kyoto.
Shiro-an: White bean paste, pictured above. Shiro-an uses white azuki instead of red, and has a milder, smoother sweetness than the darker variety. It often is made into a creamy texture.
Kuri-an: Chestnut paste. This sugary mix is prepared by blending sugared chestnuts into shiro-an or mashing cooked chestnuts into a smooth paste.
Japanese Anko Desserts
Nowadays, anko is thought of as a relatively regular taste for desserts in Japan. Despite the fact that there are too many varieties to completely list here, here are two popular anko desserts that can be found in Japan.
Anko-Filled Pastries
Feasting on a crispy, buttery pastry and experiencing the delightful flavor of sugary azuki bean stuffing is almost like a spell. You can locate a variety of these desserts in specialty shops, eateries, grocery stores, and corner shops.
Anpan: A bread bun stuffed with anko. The bun is lightly toasted and can sometimes be adorned with sesame seeds which have been toasted as well. The delicious anko inside the delicious bun creates the ideal snack or dessert!
Dorayaki: Anko sandwiched between two small, traditional Japanese-style pancakes. The feel of it is both soft and slightly springy, something that many people just can’t help but be drawn to. If you know the robotic feline Doraemon, then you’re probably aware that his preferred snack is dorayaki!
Taiyaki is a type of pastry that is usually shaped like a fish and is usually filled with anko, as pictured above. A good taiyaki is usually served hot and crispy. People who enjoy Taiyaki are split into two camps: those who consume the front portion of the treat initially and those who start at the rear. Which one are you?
Rice-Based Anko Desserts
Combining rice with sugary anko results in a delicious dessert. The pairing of sweet anko and the light taste of rice gives a more intricate experience in terms of texture.
Dango is a type of rice dumplings which are served in clumps of three on skewers. A popular topping for dango has been around for a while now and it is called anko. This topping can be either sweet or savory, depending on your preference. Anko adds the precise quantity of sweetness and flavor to the chewy dango, constructing a classic Japanese treat with a pleasing texture and taste.
Mochi: Pounded rice cake. It can be consumed without anything added to it or filled with sugary ingredients. Anko is the classic filling used for mochi.
Daifuku: Anko wrapped in a thin layer of mochi. The coating on the beans is usually so thin that you can spot some of them on the outside. Many varieties of daifuku exist, but a popular one is “ichigo daifuku”, which consists of anko with a strawberry tucked in the center.
Jelly Anko Desserts
Anko can be used to make a variety of desserts, such as a jelly-like treat. These treats maintain the subtle taste of anko while providing a delightful different texture.
Yokan is a gelatinous dessert containing anko, sweetener, and agar-agar. Generally in the form of a rectangular shape, it can either be sent as a single unit or divided into smaller sections and each one wrapped separately. Although typically found as a solid red in appearance thanks to the azuki, there are also lots of other flavors of yokan that are popular, such as the matcha-flavored version.
Anmitsu is a traditional dessert in the style of Japanese cuisine, which is similar to a parfait. This dish consists of transparent agar-agar cubes, anko, azuki, small pieces of fruit, and a sugary syrup.
Anko Soups
Have you ever thought about having soup for dessert? Anko makes an excellent component of a delightful treat which can keep you toasty in chilly weather, or help you relax in scorching temperature!
Shiruko: Soup-like dessert made with koshi-an and served warm. It is common for this food to be served with mochi, which makes the mochi softer and gives it a chewier texture.
Zenzai: Soup-like dessert made with tsubu-an. This dish is typically enjoyed hot and is frequently accompanied by mochi. Shiruko is generally more liquid-like compared to zenzai, which usually has a heartier consistency.
Anko & Coffee – AnCoffee?
Anko Coffee, have you heard of it? The title of this beverage is as captivating as the array of elements it is constructed from. Anko and freshly made black coffee are combined together to make a sweet drink. I could never have imagined that someone would put red beans in their coffee! It could be intimidating, but don’t be afraid to take a chance – you won’t be disappointed.
What exactly is Anko?
“Anko” is a dessert made by combining Azuki beans, which are a type of red beans native to Japan, with water and sugar, and boiling the mixture. It is a frequent component employed in Japanese cooking, particularly for the preparation of conventional Japanese desserts. Anko paste has a pleasant flavor and is quite filling, thus making it an ideal addition when preparing desserts. This is why it works so well when accompanied by a cup of coffee. The sugar that is part of the composition of Anko acts as a form of natural preservative, allowing it to be stored in an airtight container in the fridge for possible weeks.
What does Anko Coffee taste like?
If you find regular black coffee too intense, you will be delighted with Anko Coffee! The Anko’s sugary taste meshes well with the bitter flavor of coffee. The Anko past not only brings out more flavour and makes the cup of coffee more enjoyable, it also increases the depth and volume of the beverage. The consequence of this is that Anko coffee is more sugary, richer in texture, and has a more substantial feeling, like an after-dinner treat, than just an ordinary cup of coffee.
How to make Anko Coffee at home
To begin, let’s answer any queries you could have concerning preparing Anko Coffee at home so that any uncertainty on the elements is removed.
Tsubuan or Koshian – which type of Anko to use for Anko Coffee?
Anko comes in two main varieties: Tsubuan, which has a chunkier paste, and Koshian, which has a smoother one. You can savor the distinctive texture of the skin and the flesh of boiled beans in the Tsubuan variety. The beans have been roughly ground up, but not completely pulverized. In contrast, the Koshian variety has a delicate consistency, with a creamy feel on the palate since the beans are thoroughly mashed and the husks have been taken away.
Where can you find Anko paste for making Anko Coffee?
In Japan, Anko that is ready to be eaten can be found in the shops. If you can’t find it in an Asian grocery store outside of Japan, this article includes directions on how to make it at home!
What type of coffee is best for Anko Coffee?
Brew
Coffee from Anko is typically pulled using a pour-over or espresso-based machine to make a drink with a medium-strong strength. This can be found in many cafes. It is possible to make your own instant coffee if you have access to high-quality Coffee beans. It would be advisable to avoid making coffee with French press or Turkish coffee, as residue may combine with the Anko bean paste, leading to an undesirable outcome. In this article, I go over various types of brewing – please refer to it.
Bean and roast type
Using a medium to dark roasted coffee is ideal to compensate for the sharpness that might result from incorporating Anko. Additionally, it should have a creamy, buttery texture in order to create balance. Mixing or using coffee from one source which has sweet, nutty, and chocolate-like profiles and a consistent taste will enhance the distinctive qualities of Anko to the utmost. It is prudent to stay away from coffee that is highly acidic and has strong fruity or floral taste.
I’d have to say Quattro Mountain Espresso Grind is my go-to choice for this, as the flavor of the espresso has a very distinct, pronounced taste that pairs perfectly with Anko.
Ingredients
Freshly brewed hot coffee
200g of pre-made Anko, or Azuki red beans that can be used to make fresh Anko, are available.
Water (as needed)
Sugar 200g
Preparation
First of all, let’s make the Anko paste. Using pre-made, store-bought Anko paste works fine as well. Making Anko at home is the preferred option since it allows you to modify the consistency of the paste in addition to deciding the level of sweetness.
For the finest Anko paste possible, it is recommended that the ratio of red beans to sugar be equal, or 1:1.
Simmer Azuki red beans in 4-5 cups of liquid for 5 minutes before discarding the water. (There is no need to soak the beans beforehand)
Next, take a pot containing around 4-5 glasses of fresh water and cook the beans on low heat for up to 2 hours until they become tender enough to mash with your fingers. Throw away the water when the beans are ready. It is essential to discard the water from the beans to avert any acrid flavors in the Anko paste.
Put the tender beans in a sterile pot with the sugar over a medium-low heat for around 10 minutes until it forms a glossy paste. For the next 10 minutes, you will need to continuously stir the paste.
If you are making Tsubuan, the paste is ready. If you want the texture to be finer, sieve the beans through a fine-mesh filter repeatedly after step two until all the skins have been segregated and the paste looks without any lunks.
Now let’s mix the Anko paste with coffee!
Put a tablespoon of Anko paste into a mug or cup you enjoy. If the mixture is too firm and stiff, start off by adding a couple drops of hot water or coffee, stirring until it is malleable.
Pour freshly brewed hot coffee to fill the cup.
Mix the Anko paste thoroughly with the coffee.
Anko Coffee is all set to be savored, however, if you desire, you can tailor it by including ingredients like milk, cream, whipped cream topping, etc.
Keep a spoon in close proximity to ensure you don’t miss out on any of the delicious red beans that are at the bottom of the cup.