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Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, [1] also called adzuki bean paste or anko (a Japanese word), [2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling ...
Yatsuhashi is a popular souvenir today, and according to a survey conducted by the city of Kyoto in 2022, 89.2% of Japanese tourists visiting Kyoto bought souvenirs, of which 10.7% bought Yatsuhashi. [2] Raw, unbaked Nama yatsuhashi (生八ツ橋) has a soft, mochi-like texture and is often eaten wrapped around red bean paste (餡, an).
' baked sea bream ') is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which it is named after. [1] The most common filling is red bean paste that is made from sweetened adzuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato.
The confection is a buckwheat and rice cake shaped like a Japanese maple leaf, and is a local specialty on the island of Itsukushima (Miyajima) in Hiroshima. [2] It is typically filled with red bean paste. [2] [3]
Anpan (あんパン, 餡 （ あん ） パン) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans ( shiro-an ), green beans ( uguisu-an ), sesame ( goma-an ), and chestnuts ( kuri-an ).
Usukawa manjū (薄皮饅頭) Momiji manjū with different fillings. Of the myriad varieties of manjū, some more common than others.In Hawaii, one can find Okinawan manjū that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include koshian, tsubuan, and tsubushian.
Although yōkan found in Japan and abroad is typically made with red bean paste, yōkan made from white kidney bean paste (しろあん, 白餡, shiro an) is also relatively common. This type of yōkan is milky and translucent with a much milder flavour than that made of red bean paste.
Bungeo-ppang (Korean: 붕어빵; lit. carp bread) is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. [1] One of South Korea's most popular winter street foods, [2] [3] the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold.