Although there are two types of bean paste, tsubu-an and koshi-an, the latter is the most common. This 'an' has be so named because the color is different when compared with bean paste made using azuki beans. White bean paste (kidney beans or white azuki) It is reconstituted for use by adding water. This is bean paste from which the moisture has been evaporated to form a powder.
This is bean paste to which sugar has been added and the paste strained Sarashi-an (powder bean paste) This is 'tsubu-an' paste made by mashing beans. The name originates from the chain of thought where azuki beans look like the dapples on a deer, and deer evoke Japanese maple leaves which evoke the famous Mt. These are types of bean paste made by boiling azuki with sugar.
Bean paste skin#
This is the most common type of bean paste used in manju (cakes with bean paste), which are distinguished by the state of the skin of beans or whether there is a skin or not. In China the type of 'an' used in cooking is called 'qiàn' and is a separate concept. In Chinese cooking 'an' refers to ingredients wrapped in a cake made of flour, but the practice of using boiled azuki beans in common cakes in place of other ingredients is thought to have spread from Buddhist temples, which forbade the eating of meat. Bean paste was commonly flavored with salt in the past, but as the use of sugar became more widespread among people in modern times, sugared bean paste became the norm.įurthermore, the paste on top of rice cakes also came to be called 'an', as is the liquid starch made from water added to starch and heated to form gelatin, which is used in food dressings like 'ankake'.Ĭonversely, although Western ingredients such as jams, cream (food), chocolate or peanut butter are wrapped inside cakes like 'an', these are not called 'an' but are considered something else. Bean paste ('an' or 'anko') is an ingredient in manju (buns filled with bean paste) and usually indicates azuki beans or other ingredients boiled with sweeteners or ingredients gelatinized with starch.Īlthough 'an' usually refers to azuki bean paste made from boiled azuki beans, pastes made using other types of boiled beans are now also called 'an'.
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