{"id":69535,"date":"2021-12-21T14:18:00","date_gmt":"2021-12-21T13:18:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/anko-make-your-own-sweet-red-bean-paste-basic-recipe-for-adzuki-bean-paste-from-japan\/"},"modified":"2026-08-05T17:43:17","modified_gmt":"2026-08-05T15:43:17","slug":"anko-make-your-own-sweet-red-bean-paste-basic-recipe-for-adzuki-bean-paste-from-japan","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/anko-make-your-own-sweet-red-bean-paste-basic-recipe-for-adzuki-bean-paste-from-japan\/","title":{"rendered":"Anko \u2013 make your own sweet red bean paste | Basic recipe for adzuki bean paste from Japan"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div 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class=\"wpml-language-switcher-block is-layout-flex is-responsive has-child-selected wp-block-navigation\" style=\"margin-top:5px;margin-bottom:5px\"><div class=\"wp-block wp-block-navigation-item has-link has-child wp-block-navigation-submenu\"><div id=\"\" class=\"\"><ul class=\"horizontal-list  hasSpacing isHorizontal\" style=\"--language-spacing:5px;flex-wrap:wrap\" aria-label=\"Verf&Atilde;&frac14;gbare Sprachen\" data-is-drop-zone=\"true\"><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Switch to Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" 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data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/it\/\" aria-label=\"Switch to Italiano\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Red anko is a very famous, traditional Japanese bean paste \u2013 it is made from small, red adzuki beans, which are gently cooked and heavily sweetened. <\/strong>Thanks to the beans\u2019 thin skins, the finished paste is particularly soft, creamy and perfect for making all sorts of traditional Japanese sweets. And here\u2019s how to make it!<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\" alt=\"Anko recipe image\" class=\"wp-image-17544\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Anyone who discovers Japanese cuisine will fall in love in no time at all with the small, exquisite sweets and delicate desserts of this distant land. Whether it\u2019s <a href=\"https:\/\/1mal1japan.de\/desserts-und-suesse-snacks\/mochi\/\">Mochi<\/a>, <a href=\"https:\/\/1mal1japan.de\/japanische-kueche\/dorayaki\/\">dorayaki<\/a>, taiyaki or sweet <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-anpan-bake-sweet-buns-with-a-delicious-bean-filling-just-like-in-japan\/\">anpan &lt;\/ a&gt;buns, it doesn\u2019t matter at all, because I love them all! <strong>They\u2019re all filled with a sweet red bean paste that you simply can\u2019t do without if you want to make authentic Japanese sweets.<\/strong><\/a><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>This creamy paste is called anko, or simply an, and is made from adzuki beans.<\/strong> It\u2019s the absolute first choice when it comes to the perfect filling for traditional Japanese sweets and pastries.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme.jpg\" alt=\"Anko Tsubu-an Nahaufnahme\" class=\"wp-image-17554\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>\u00dcbrigens: Neben der typischen roten Adzukibohnenpaste wird als An auch wei\u00dfes Shiroan, das aus Limabohnen hergestellt wird, oder Kurian aus Kastanien<\/em><em> bezeichnet!<\/em><\/p>\n\n<p class=\"wp-block-paragraph\">Making sweet red adzuki bean paste at home is much easier than you might think. <strong>All you need are adzuki beans, sugar and water!<\/strong>Anko is generally made by boiling the adzuki beans for quite a long time and then sweetening them with sugar. \n\nIn Japan, a distinction is made between two different varieties:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Tsubu-an<\/strong> \u2013 The paste has a coarse texture, as the cooked beans are left whole. The coarse consistency is ideal for use as a filling for daifuku Mochi, dorayaki or taiyaki.<\/li>\n\n\n\n<li><strong>Koshi-an<\/strong> \u2013 This paste has a fine, smooth texture because the beans are pressed through a sieve. This removes the skins from the beans and creates a creamy consistency. This paste tastes particularly delicious as a filling for Ichigo Daifuku Mochi with strawberries!<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.jpg\" alt=\"Anko Koshi-an and Tsubu-an &#x2013; close-up\" class=\"wp-image-17543\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>Tip: There is also a third variety, known as <\/em><em>Tsubushi-an. For this, some of the cooked beans are briefly pur\u00e9ed and returned to the whole beans. The texture therefore lies between Tsubu-an and Koshi-an.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The basic recipe for anko that I\u2019ve brought you today shows how to make both types: tsubu-an and koshi-an.<\/strong> Once you\u2019ve mastered this recipe, you can make as many delicious Japanese sweets at home as your heart desires :).<\/p>\n\n<p class=\"wp-block-paragraph\">Adzuki, or sometimes simply Azuki, literally means &#8220;little beans&#8221; in Japanese. Adzuki beans were brought to Japan from China over 2,000 years ago and are now mainly grown in the Hokkaido region.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1.jpg\" alt=\"Adzuki beans\" class=\"wp-image-18126\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Like many other types of bean, <\/strong><strong>adzuki beans are very rich in fibre and protein.\n <\/strong> They are closely related to mung beans, from which soya sprouts are produced. An ancient document states that it used to be customary in Japan to eat adzuki beans on the day of the winter solstice \u2013 the shortest day of the year \u2013 to ward off all evil.\n The custom spread, and very soon it became common to prepare adzuki beans for other special ceremonies as well.<\/p>\n\n<p class=\"wp-block-paragraph\">However, it was not until much later that it became common to use the red beans in recipes for sweet dishes. This happened when Japanese farmers began producing sugar in large quantities in the 18th century. Adzuki beans and sugar were therefore readily available and even relatively inexpensive. This could explain why sweet dishes and desserts made with sweet anko became so popular in Japan.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>You can find adzuki beans in Asian food shops, health food shops or, of course, here in our online shop:<\/strong><\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-69af936fda9974fff1c9c37937a86ca2 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\">CUSTOMER FAVOURITE<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"11768\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:11768,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/adzukibohnen\/\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1.jpg\" class=\"attachment-large size-large\" alt=\"Adzukibohnen\" data-testid=\"product-image\" data-image-id=\"61317\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Adzukibohnen-4-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\"><\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-681fbacb2e7265dfffb69de822ae9443 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/adzukibohnen\/\" target=\"_self\" >Adzukibohnen 400g (getrocknete rote Bohnen, f\u00fcr Anko, Mochi, Dango &amp; Dorayaki), Three Coconut Tree<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Diese getrockneten Adzukibohnen sind eine klassische Zutat der japanischen K\u00fcche und werden h\u00e4ufig f\u00fcr s\u00fc\u00dfe Bohnenpaste (Anko) verwendet. Sie eignen sich ideal f\u00fcr traditionelle Desserts&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0;margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>3,49<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">In stock<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/adzukibohnen\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_6a7558a00b251\">Adzukibohnen 400g (getrocknete rote Bohnen, f\u00fcr Anko, Mochi, Dango &amp; Dorayaki), Three Coconut Tree quantity<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6a7558a00b251\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Product quantity\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"615\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"11768\" class=\"single_add_to_cart_button button alt\">Add to cart<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">When making your own anko adzuki bean paste, start by covering the dried adzuki beans with plenty of cold water. <strong>Bring everything to a gentle simmer for 5 minutes, so that the unpleasant tannic acid has time to leach out of the beans<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The adzuki beans are then briefly rinsed under running water and any damaged beans are sorted out. <strong>The washed beans are then boiled for 1.5 hours until they are tender enough to be easily mashed. <\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"807\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten.jpg\" alt=\"Preparing and cooking adzuki beans\" class=\"wp-image-17702\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten.jpg 807w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-300x297.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-768x761.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-100x100.jpg 100w\" sizes=\"(max-width: 807px) 100vw, 807px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>After cooking, the beans are drained and left whole for tsubu-an, or passed through a fine-mesh sieve for koshi-an. <\/strong> Next, the soft beans are sweetened by simmering the sugar with the beans for at least 10 minutes. The sugar will slowly liquefy and then reduce to a slightly thick consistency<strong>. As soon as the mixture has a lovely sheen, the anko is ready. It is poured into a large shallow bowl or a baking dish, smoothed out and left to cool completely.<\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"675\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1024x675.jpg\" alt=\"Sweetening and reducing the anko\" class=\"wp-image-17703\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1024x675.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-300x198.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-768x506.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1200x791.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen.jpg 1214w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>A little tip: it\u2019s best to leave the finished anko until the next day before using it. To do this, cover it airtight and place it in the fridge overnight so that the sugar can soak into the adzuki beans and the mixture becomes nice and firm.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\">And here\u2019s what you can make with anko \u2013 my favourite recipe ideas for this sweet adzuki bean paste:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/1mal1japan.de\/rezepte\/ichigo-daifuku-mochi\/\"><strong>Ichigo Daifuku Mochi<\/strong> \u2013 with anko &amp; whole strawberries<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/rezepte\/dorayaki-mit-anko\/\"><strong>Dorayaki <\/strong>with anko (sweet red adzuki bean filling)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/rezepte\/mame-daifuku-mochi\/\"><strong>Mame Daifuku Mochi<\/strong> \u2013 traditional glutinous rice balls with red bean paste<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/rezepte\/nama-yatsuhashi\/\"><strong>Nama Yatsuhashi <\/strong>\u2013 Matcha and cinnamon Mochi from Kyoto with sweet tsubu-an<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/rezepte\/shiratama-zenzai\/\"><strong>Shiratama Zenzai<\/strong> \u2013 sweet adzuki bean soup with mini Mochi balls<\/a><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>Right, let\u2019s roll up our sleeves: we\u2019re making anko today!<\/strong><\/p>\n\n<a name=\"recipe\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b47e2164 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-53a95136 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\" alt=\"Anko recipe image\" class=\"wp-image-17544\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-1575e7b3 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-anko-grob-amp-fein\">Anko (coarse &amp; fine)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>makes 300\u2013400 g | 120 minutes | 334 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Anko-(grob-&#038;-fein)_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"> \ud83d\udda8\ufe0f Print PDF<\/a>\n <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/anko\/&#038;media=https:\/\/1mal1japan.de\/ wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg&#038;description=Anko+\u2013+make+your+own+sweet+red+bean+paste+|+Basic+recipe+for+adzuki+bean+paste+from+Japan&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save this pin<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Red anko is a very famous, traditional Japanese bean paste \u2013 it is made from small, red adzuki beans, which are gently cooked and heavily sweetened. Thanks to the beans\u2019 thin skins, the finished paste is particularly soft, creamy and perfect for making all sorts of traditional Japanese sweets. And here\u2019s how to make it!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-grob-400-g-tsubu-an-fein-300-g-koshi-an\">Ingredients (coarse: 400 g tsubu-an | fine: 300 g koshi-an)<\/h3>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>150 g <\/strong>adzuki beans (dried) <a href=\"https:\/\/1mal1japan.de\/produkt\/adzukibohnen\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>225 g<\/strong> sugar<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-2-stunden\">Preparation (2 hours)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-57c96df6 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-60fa899f is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.jpg\" alt=\"Anko ingredients\" class=\"wp-image-17555\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.jpg 1500w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-1024x1024.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-1200x1200.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-100x100.jpg 100w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-5c06387b is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Prepare the ingredients <\/strong>for the homemade adzuki bean paste.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-779be4d9 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-6074ca05 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten.jpg\" alt=\"Anko Step 2: Prepare the adzuki beans\" class=\"wp-image-17545\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7cbb6173 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>First, prepare the adzuki beans:<\/strong> To do this, place the dried adzuki beans in a large saucepan and pour 750 ml of cold water over them. Bring everything to the boil over a medium heat, then reduce the heat and <strong>simmer the beans gently for 5 minutes.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-a73fea5b uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fd4960b8 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.jpg\" alt=\"Anko Step 3: Cooking the adzuki beans\" class=\"wp-image-17546\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a3984660 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">After 5 minutes, drain the adzuki beans<strong> through a sieve and rinse briefly under running water<\/strong>. Remove any damaged beans. Return the washed beans to the large saucepan. Add another 750 ml of fresh, cold water and bring everything slowly to the boil over a medium heat with the lid on.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-f458a461 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7e2086cc is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen.jpg\" alt=\"Anko Step 4: Drain the adzuki beans\" class=\"wp-image-17547\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-bba308f8 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Once the beans have come to a vigorous boil, reduce the heat, cover with a lid<strong> and leave to simmer gently for 1.5 hours.<\/strong><br\/><em>Tip: <\/em>Make sure that <strong>there is always enough water covering the beans<\/strong>. It\u2019s best to check every 20 minutes and, if necessary, top up with a generous splash of fresh water so that the water level remains the same.<br\/><strong>Once cooked, the beans should be very soft and very easy to mash.<\/strong><br\/><em>Tip: <\/em>It\u2019s best to fish one or two beans out of the water and try mashing them with a fork. If this is very easy to do and the inside of the beans is nice and soft, the adzuki beans are cooked through. <br\/><strong>Then drain the beans through a sieve; the cooking water is no longer needed.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-cd78fb2d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ff006322 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen.jpg\" alt=\"Anko Step 5: Cooking Tsubu-an\" class=\"wp-image-17548\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2c153245 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 5<\/strong> <em><strong>\u2013<\/strong> for coarse Tsubu-an<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>For Tsubu-an, i.e. coarse Anko: <\/strong>Gently return the softened adzuki beans to the saucepan. Add the <strong>sugar <\/strong>to the cooked beans in the saucepan. Set the hob to a medium heat and stir the mixture <strong>for 10 to 15 minutes <\/strong>continuously but gently (ideally, the beans should not be crushed).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-6c524380 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c7f57d59 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-scaled.jpg\" alt=\"Anko Step 6: Cooking Tsubu-an\" class=\"wp-image-17549\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-f31af74a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 6. Step<\/strong> <em><strong>\u2013<\/strong> for coarse tsubu-an<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">The sugar will slowly liquefy and then reduce to a syrupy consistency.<strong> As soon as the adzuki bean and sugar mixture has a lovely sheen and is slightly thick, the tsubu-an is ready. <\/strong>Spoon the anko into a large, shallow bowl or a baking dish, smooth the surface and <strong>leave to cool completely<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-46dbe4b5 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-34680644 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-scaled.jpg\" alt=\"Anko Step 7: Cooking koshi-an\" class=\"wp-image-17550\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-e4b86492 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 7<\/strong> <em><strong>\u2013<\/strong> for fine koshi-an<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>For koshi-an, i.e. fine anko: <\/strong>Spoon the softened adzuki beans into a fine-mesh sieve and carefully press the beans through with a spoon. This separates the skins from the beans, and the skins can be discarded. Return the bean pur\u00e9e to the saucepan and add the <strong>sugar<\/strong>. Set the hob to a medium heat and stir the mixture continuously for <strong>10 to 15 minutes <\/strong>continuously to prevent it from burning.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-cee40908 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-781cb026 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"508\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-scaled.jpg\" alt=\"Anko Step 8: Cooking Koshi-an\" class=\"wp-image-17551\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-scaled.jpg 508w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-203x1024.jpg 203w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-305x1536.jpg 305w\" sizes=\"(max-width: 508px) 100vw, 508px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-3e3f929b is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 8<\/strong> <em><strong>\u2013<\/strong> for smooth Koshi-an<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">The sugar will slowly melt and then reduce to a jam-like consistency.<strong> As soon as the mixture has a lovely sheen and is slightly thick, the Koshi-an is ready. <\/strong>Spoon the Anko into a large, shallow bowl or a baking dish, smooth the surface and <strong>leave to cool completely<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c1ffeadf uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-0abb0e96 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.jpg\" alt=\"Anko Koshi-an and Tsubu-an &#x2013; close-up\" class=\"wp-image-17543\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-be69d149 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 9<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>The homemade anko is now ready.<\/strong> However, it\u2019s best to leave it until the next day before using it. To do this, cover it airtight and place it in the fridge overnight so that the sugar can soak into the adzuki beans and the mixture becomes nice and firm.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg\" alt=\"Anko cover image\" class=\"wp-image-17552\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Would you like to use the anko to make wonderful desserts just like in Japan, which will have you and your guests eating out of your hand? Here are my favourite recipe ideas:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"3\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Yokan Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Yokan: Japanese jelly with red bean paste, apricot &#038; pistachio filling<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-02-10T05:16:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t10. February 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Yokan is a classic Japanese jelly made from red bean paste and agar-agar, which captivates&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Taiyaki Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own taiyaki: Japanese fish-shaped waffles with sweet anko filling \u2013 easy &amp; so delicious!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-02-03T05:16:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t3. February 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Taiyaki is a classic of Japanese street food and delights with its charming fish shape&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/matcha-pudding-with-anko-matcha-cream-a-delicious-dessert-made-with-japanese-green-tea\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Match Pudding Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/matcha-pudding-with-anko-matcha-cream-a-delicious-dessert-made-with-japanese-green-tea\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Matcha pudding with anko &amp; matcha cream \u2013 a delicious dessert made with Japanese green tea<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-01-29T12:42:51+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t29. January 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Today I\u2019m taking you on a sweet journey into the world of Matcha! Together we\u2019ll&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/matcha-pudding-with-anko-matcha-cream-a-delicious-dessert-made-with-japanese-green-tea\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Matcha Dorayaki Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">A sweet treat: make your own matcha dorayaki with anko and matcha buttercream!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-12-11T12:34:02+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t11. December 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Are you ready to treat your taste buds to a touch of Japan? Discover the&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Dorayaki mit Anko\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-150x100.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-600x400.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Sweet duo: How to make classic dorayaki with anko filling<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-11-09T13:03:36+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t9. November 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Discover the sweet temptation from Japan: Dorayaki! These delicious little pancakes, which became famous in&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-anpan-bake-sweet-buns-with-a-delicious-bean-filling-just-like-in-japan\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Anpan Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-anpan-bake-sweet-buns-with-a-delicious-bean-filling-just-like-in-japan\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own anpan: bake sweet buns with a delicious bean filling, just like in Japan<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-11-01T08:35:30+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t1. November 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Wondering what the secret is behind the popular Japanese anpan buns? Let yourself be tempted&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-anpan-bake-sweet-buns-with-a-delicious-bean-filling-just-like-in-japan\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Have you tried out the recipe? Let me know in the comments \u2013 I\u2019m really looking forward to hearing from you.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"http:\/\/schema.org\",\n\"@type\": \"Recipe\",\n\n      \n\"name\":\"Anko \u2013 sweet red adzuki bean paste \u00bb Basic recipe\",\n\"image\": [\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg\",\n\t\t\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\",\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme.jpg\"\n],\n\n      \n\"author\": {\n\"@type\":\"Person\",\n\"name\":\"Elisa\"\n},\n\n \"datePublished\":\"2021-12-21\",\n \t        \"description\":\"Red anko is a very famous, traditional Japanese bean paste \u2013 it is made from small, red adzuki beans, which are gently cooked and heavily sweetened. Thanks to the beans\u2019 thin skins, the finished paste is particularly soft, creamy and perfect for making all sorts of traditional Japanese sweets. And here\u2019s how to make it!\"\n \n,\n\"prepTime\":\"PT30M\",\n\"cookTime\":\"PT90M\",\n\t    \n\"totalTime\":\"PT120M\",\n\"keywords\":\"anko, anko recipe, red bean paste, red bean paste recipe, adzuki bean paste, adzuki bean paste recipe\",\n\"recipeYield\": [\n\"4\",\n\"400 g\"\n ],\n \t  \t    \n\"recipeCategory\":\"Dessert\",\n\"recipeCuisine\":\"Japanese\",\n\n\"nutrition\": {\n\"@type\":\"NutritionInformation\",\n\"calories\":\"334 kcal\",\n\"servingSize\":\"1 serving\"\n},\n\n\"recipeIngredient\":[\n\t\t\t\n\"150 g adzuki beans (dried)\",\n\"225 g sugar\"\n],\n\n\"recipeInstructions\":[\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Prepare the ingredients\",\n \"text\": \"Gather the ingredients for the homemade adzuki bean paste. \",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Adzuki beans prepared\",\n \"text\": \"First, prepare the adzuki beans: to do this, place the dried adzuki beans in a large saucepan and pour 750 ml of cold water over them. Bring everything to the boil over a medium heat, then reduce the heat and let the beans simmer gently for 5 minutes.\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-2-Adzukibohnen-vorbereiten.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Rinsing\",\n \"text\": \"After 5 minutes, drain the adzuki beans through a sieve and rinse them briefly under running water. Remove any damaged beans. Return the washed beans to the large saucepan. Add another 750 ml of fresh, cold water and bring everything slowly to the boil over a medium heat with the lid on. \",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-3-Adzukibohnen-kochen.jpg\"\n\t\t\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Cooking beans\",\n \"text\": \"Once the beans have come to a vigorous boil, reduce the heat and leave to simmer gently, covered, for 1.5 hours.\n Tip: Make sure there\u2019s always enough water covering the beans. It\u2019s best to check every 20 minutes and, if necessary, top up with a generous splash of fresh water so that the water level remains the same. Once cooked, the beans should be very soft and very easy to mash. Tip: It\u2019s best to take one or two beans out of the water and try mashing them with a fork. If this is very easy to do and the inside of the beans is nice and soft, the adzuki beans are ready. Then drain the beans through a sieve; the cooking water is no longer needed.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-4-Adzukibohnen-abgiessen.jpg\"\n        \n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"For chunky tsubu-an\",\n \"text\": \"For tsubu-an, i.e. coarse anko: Gently return the softened adzuki beans to the saucepan. Add the sugar to the cooked beans in the saucepan. Set the hob to medium heat and stir the mixture continuously but gently for 10 to 15 minutes (ideally, the beans should not be crushed).\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-5-Tsubu-an-kochen.jpg\"\n},\n\t\t\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Adding sugar\",\n \"text\": \"The sugar will slowly melt and then reduce to a syrupy consistency. As soon as the adzuki bean and sugar mixture has a lovely sheen and is slightly thick, the tsubu-an is ready. Spoon the anko into a large, shallow bowl or a baking dish, smooth the surface and leave to cool completely.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Step-6-Tsubu-an-kochen-scaled.jpg\"\n},\n\t\t\n{\n\"@type\": \"HowToStep\",\n\"name\": \"For fine koshi-an\",\n \"text\": \"For koshi-an, i.e. fine anko: Pour the softened adzuki beans into a fine-mesh sieve and carefully press the beans through with a spoon. This separates the skins from the beans, and the skins can be discarded. Return the bean pur\u00e9e to the saucepan and add the sugar. Set the hob to medium heat and stir the mixture continuously for 10 to 15 minutes to prevent it from burning.\" ,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-7-Koshi-an-kochen-scaled.jpg\"\n},\n\t\t\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Caramelising\",\n\"text\": \"The sugar will slowly melt and then reduce to a jam-like consistency. As soon as the mixture has a nice sheen and is slightly thick, the koshi-an is ready. Transfer the anko to a large shallow bowl or a baking dish, smooth the surface and leave to cool completely.\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-step-8-Koshi-an-kochen-scaled.jpg\"\n},\n\t\t\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Finished\",\n \"text\": \"The homemade anko is now ready. However, it\u2019s best to use it the following day. To do this, cover it airtight and place it in the fridge overnight so that the sugar can be absorbed into the adzuki beans and the mixture becomes nice and firm.\" ,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.jpg\"\n}\n],\n      \n\"aggregateRating\": {\n\"@type\":\"AggregateRating\",\n\"ratingValue\":\"5.0\",\n\"ratingCount\":\"287\"\n}\n}\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Red anko is a very famous, traditional Japanese bean paste \u2013 it is made from small, red adzuki beans, which 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