{"id":69343,"date":"2021-12-21T14:18:00","date_gmt":"2021-12-21T13:18:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/anko-preparare-in-casa-la-pasta-di-fagioli-rossi-dolci-ricetta-base-per-la-pasta-di-fagioli-adzuki-dal-giappone\/"},"modified":"2026-08-14T14:55:14","modified_gmt":"2026-08-14T12:55:14","slug":"anko-preparare-in-casa-la-pasta-di-fagioli-rossi-dolci-ricetta-base-per-la-pasta-di-fagioli-adzuki-dal-giappone","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/anko-preparare-in-casa-la-pasta-di-fagioli-rossi-dolci-ricetta-base-per-la-pasta-di-fagioli-adzuki-dal-giappone\/","title":{"rendered":"Anko &#8211; preparare in casa la pasta di fagioli rossi dolci | Ricetta base per la pasta di fagioli adzuki dal Giappone"},"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 class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" 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class=\"wp-block-paragraph\"><strong>L&#8217;anko rosso \u00e8 una pasta di fagioli tipica giapponese molto famosa: viene prodotta con piccoli fagioli adzuki rossi, cotti delicatamente e addolciti abbondantemente. <\/strong>Grazie al guscio sottile dei fagioli, la pasta ottenuta \u00e8 particolarmente morbida, cremosa e perfetta per la preparazione di ogni sorta di dolci tradizionali giapponesi. Ecco come si prepara!<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-200x300.webp 200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-683x1024.webp 683w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-768x1152.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\" alt=\"Foto della ricetta dell\u2019anko\" class=\"wp-image-17544 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\">Chi scopre la cucina giapponese si innamorer\u00e0 in un batter d\u2019occhio dei piccoli e raffinati dolci e dei delicati dessert di questo paese lontano. Che si tratti di <a href=\"https:\/\/1mal1japan.de\/desserts-und-suesse-snacks\/mochi\/\">mochi<\/a>, <a href=\"https:\/\/1mal1japan.de\/it\/japanische-kueche\/dorayaki\/\">dorayaki<\/a>, tai-yaki o i dolci <a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-lanpan-in-casa-cuocere-dei-panini-dolci-con-un-delizioso-ripieno-di-fagioli-proprio-come-in-giappone\/\">anpan <\/a>panini, non importa: li adoro tutti! <strong>Sono tutti farciti con una dolce pasta di fagioli rossi, a cui non si pu\u00f2 proprio rinunciare se si vogliono preparare autentici dolci giapponesi.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Questa crema densa si chiama anko, o semplicemente an, ed \u00e8 preparata con fagioli adzuki.<\/strong> \u00c8 la scelta numero uno quando si tratta del ripieno giusto per i dolci e i pasticcini tradizionali giapponesi.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme-100x100.webp 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><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, primo piano\" class=\"wp-image-17554 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>A proposito: oltre alla tipica pasta di fagioli azuki rossi, con il termine &#8220;An&#8221; si indicano anche lo Shiroan bianco, prodotto con fagioli di Lima, o il Kurian a base di castagne<\/em><em>!<\/em><\/p>\n\n<p class=\"wp-block-paragraph\">Preparare in casa una dolce pasta di fagioli azuki rossi \u00e8 molto pi\u00f9 semplice di quanto pensi. <strong>Tutto ci\u00f2 che ti serve sono fagioli azuki, zucchero e acqua!<\/strong>L\u2019anko si prepara fondamentalmente cuocendo a lungo i fagioli azuki e poi addolcendoli con lo zucchero. In Giappone si distinguono due diverse variet\u00e0:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Tsubu-an<\/strong> \u2013 La pasta ha una consistenza grossolana, poich\u00e9 i fagioli cotti vengono lasciati interi. La consistenza grossolana \u00e8 ideale per essere utilizzata come ripieno per daifuku mochi, dorayaki o taiyaki.<\/li>\n\n\n\n<li><strong>Koshi-an<\/strong> \u2013 Questa pasta ha una consistenza fine e liscia, poich\u00e9 i fagioli vengono passati attraverso un setaccio. In questo modo si rimuove la buccia dai fagioli e si ottiene una consistenza cremosa. Questa pasta \u00e8 particolarmente gustosa come ripieno per gli Ichigo Daifuku Mochi alle fragole!<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-100x100.webp 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><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=\"Immagine dettagliata di Anko Koshi-an e Tsubu-an\" class=\"wp-image-17543 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>Suggerimento: esiste anche una terza variet\u00e0, denominata <\/em><em>tsubushi-an. In questo caso, una parte dei fagioli cotti viene frullata brevemente e poi aggiunta ai fagioli interi. La consistenza si colloca quindi a met\u00e0 strada tra quella dello tsubu-an e quella del koshi-an.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>La ricetta base per l\u2019anko che ti ho portato oggi illustra la preparazione di entrambe le variet\u00e0: tsubu-an e koshi-an.<\/strong> Una volta imparata questa ricetta, potrai preparare a casa tua, a tuo piacimento, tutti i deliziosi dolci giapponesi che desideri :).<\/p>\n\n<p class=\"wp-block-paragraph\">Adzuki, o talvolta semplicemente Azuki, in giapponese significa letteralmente &#8220;fagioli piccoli&#8221;. I fagioli adzuki sono stati importati in Giappone dalla Cina oltre 2000 anni fa e oggi vengono coltivati principalmente nella regione di Hokkaido.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1-100x100.webp 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-1.jpg\" alt=\"Fagioli adzuki\" class=\"wp-image-18126 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Come molte altre variet\u00e0 di fagioli, <\/strong><strong>i fagioli adzuki sono molto ricchi di fibre e proteine.<\/strong> Sono strettamente imparentati con i fagioli mung, dai quali si ricavano i germogli di soia.<br\/> <br\/>Un antico documento riporta che in Giappone era un tempo usanza mangiare i fagioli adzuki il giorno del solstizio d\u2019inverno, ovvero il giorno pi\u00f9 corto dell\u2019anno, per allontanare ogni male. L\u2019usanza si diffuse e ben presto divenne consuetudine preparare i fagioli adzuki anche in occasione di altre cerimonie speciali.<\/p>\n\n<p class=\"wp-block-paragraph\">Ma solo molto pi\u00f9 tardi si diffuse l\u2019uso di utilizzare i fagioli rossi nelle ricette dei dolci. Ci\u00f2 avvenne quando, nel XVIII secolo, i contadini giapponesi iniziarono a produrre zucchero in grandi quantit\u00e0. I fagioli azuki e lo zucchero erano quindi facilmente reperibili e persino relativamente economici. Questo potrebbe spiegare perch\u00e9 i dolci e i dessert con l\u2019anko dolce siano diventati cos\u00ec popolari in Giappone.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>A proposito, puoi trovare i fagioli adzuki nei negozi di alimentari asiatici, nei negozi di prodotti naturali o, naturalmente, qui nel nostro negozio online:<\/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-1 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\">IL PREFERITO DEI CLIENTI<\/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-2 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\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price \" style=\"\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\" dir=\"auto\">&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\">Disponibile<\/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_6aec95044701d\">Adzukibohnen 400g (getrocknete rote Bohnen, f\u00fcr Anko, Mochi, Dango &amp; Dorayaki), Three Coconut Tree quantit\u00e0<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6aec95044701d\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Quantit\u00e0 prodotto\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"1319\"\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\">Aggiungi al carrello<\/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\">Per preparare in casa la pasta di fagioli azuki (anko), iniziamo versando abbondante acqua fredda sui fagioli azuki secchi. <strong>Si lascia bollire leggermente per 5 minuti, in modo che l\u2019acido tannico, che ha un sapore sgradevole, abbia il tempo di fuoriuscire dai fagioli<\/strong>.<br\/>&lt;\/ seg&gt;<br\/><br\/><br\/>Successivamente, i fagioli adzuki vengono sciacquati brevemente sotto l\u2019acqua corrente e si eliminano quelli eventualmente danneggiati. <strong>I fagioli lavati vengono poi cotti per 1,5 ore, finch\u00e9 non sono cos\u00ec teneri da poter essere schiacciati con estrema facilit\u00e0.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">In seguito, i fagioli azuki vengono sciacquati brevemente sotto l&#8217;acqua corrente e i fagioli eventualmente danneggiati vengono scartati. <strong>I fagioli lavati vengono poi cotti per 1,5 ore, finch\u00e9 non diventano cos\u00ec teneri da poter essere schiacciati con facilit\u00e0.<\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten.webp 807w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-300x297.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-768x761.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten-100x100.webp 100w\" sizes=\"(max-width: 807px) 100vw, 807px\" type=\"image\/webp\"><img decoding=\"async\" width=\"807\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Adzukibohnen-vorbereiten.jpg\" alt=\"Preparazione e cottura dei fagioli adzuki\" class=\"wp-image-17702 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Una volta cotti, i fagioli vengono scolati e lasciati interi per il tsubu-an oppure passati attraverso un setaccio a maglie fini per il koshi-an.<\/strong> Segue quindi la cottura con lo zucchero dei fagioli ammorbiditi, durante la quale lo zucchero viene fatto bollire insieme ai fagioli per almeno 10 minuti. Lo zucchero si scioglier\u00e0 lentamente e poi si addenser\u00e0 leggermente<strong>. Non appena il composto diventa ben lucido, l\u2019anko \u00e8 pronto. Viene versato in una grande ciotola piatta o in una pirofila, livellato e lasciato raffreddare completamente.<\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1024x675.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-300x198.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-768x506.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1200x791.webp 1200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen.webp 1214w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"675\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-zuckern-und-einkochen-1024x675.jpg\" alt=\"Zuccherare e cuocere l\u2019anko\" class=\"wp-image-17703 sp-no-webp\" 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\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>Un piccolo consiglio: \u00c8 meglio utilizzare l\u2019anko pronto solo il giorno successivo. A tal fine, copritelo con un coperchio ermetico e riponetelo in frigorifero per tutta la notte, in modo che lo zucchero possa penetrare nei fagioli azuki e il composto diventi ben compatto.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\">Ecco cosa potete preparare con l\u2019anko: le mie ricette preferite con la pasta dolce di fagioli azuki:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/ichigo-daifuku-mochi-con-fragole-fresche-e-pasta-di-fagioli-azuki-rossi\/\"><strong>Ichigo Daifuku Mochi<\/strong> \u2013 con anko e fragole intere<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/dorayaki-mit-anko\/\"><strong>Dorayaki <\/strong>con Anko (ripieno dolce a base di fagioli adzuki rossi)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/mame-daifuku-mochi-tradizionali-palline-di-riso-glutinoso-con-pasta-di-fagioli-rossi\/\"><strong>Mame Daifuku Mochi<\/strong> \u2013 tradizionali palline di riso glutinoso con pasta di fagioli rossi<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nama-yatsuhashi-mochi-al-matcha-e-cannella-di-kyoto-con-tsubu-an-dolce\/\"><strong>Nama Yatsuhashi <\/strong>\u2013 Mochi al matcha e cannella di Kyoto con tsubu-an dolce<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/shiratama-zenzai-zuppa-dolce-di-fagioli-azuki-con-mini-palline-di-mochi\/\"><strong>Shiratama Zenzai<\/strong> \u2013 zuppa dolce di fagioli azuki con mini palline di mochi<\/a><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>Allora, rimbocchiamoci le maniche: oggi prepariamo l\u2019anko!<\/strong><\/p>\n\n<a name=\"rezept\"><\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-200x300.webp 200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-683x1024.webp 683w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild-768x1152.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\" alt=\"Foto della ricetta dell\u2019anko\" class=\"wp-image-17544 sp-no-webp\" 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\"><\/picture><\/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 (grossolano e fine)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 300-400 g | 120 minuti | 334 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/it\/Rezeptdruck\/Rezept_Anko-(grob-&#038;-fein)_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\r\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+preparare+in+casa+la+pasta+di+fagioli+rossi+dolci+|+Ricetta+base+per+la+pasta+di+fagioli+azuki+giapponese&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Salva su Pinterest<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">L&#8217;anko rosso \u00e8 una pasta di fagioli molto famosa e tipica del Giappone: viene preparata con piccoli fagioli adzuki rossi, cotti delicatamente e addolciti abbondantemente. Grazie al guscio sottile dei fagioli, la pasta ottenuta \u00e8 particolarmente morbida, cremosa e perfetta per la preparazione di ogni tipo di dolce tradizionale giapponese. Ecco come si prepara!<\/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\">Ingredienti (versione grossolana: 400 g di Tsubu-an | versione fine: 300 g di Koshi-an)<\/h3>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>150 g <\/strong>fagioli azuki (secchi) <a href=\"https:\/\/1mal1japan.de\/produkt\/adzukibohnen\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>225 g<\/strong> zucchero<\/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\">Preparazione (2 ore)<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.webp 1500w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-1024x1024.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-1200x1200.webp 1200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten-100x100.webp 100w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.jpg\" alt=\"Ingredienti per l\u2019anko\" class=\"wp-image-17555 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 1<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Preparare gli ingredienti <\/strong>per la pasta di fagioli adzuki fatta in casa.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-149x300.webp 149w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-510x1024.webp 510w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-768x1543.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten-765x1536.webp 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten.jpg\" alt=\"Anko - Passaggio 2: preparare i fagioli adzuki\" class=\"wp-image-17545 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Per prima cosa si preparano i fagioli adzuki:<\/strong> Versare i fagioli adzuki secchi in una pentola capiente e coprirli con 750 ml di acqua fredda. Portare il tutto a ebollizione a fuoco medio, quindi abbassare la fiamma e <strong>lasciare cuocere i fagioli a fuoco lento per 5 minuti.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-99x300.webp 99w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-339x1024.webp 339w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-768x2317.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-509x1536.webp 509w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen-679x2048.webp 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.jpg\" alt=\"Anko - Passaggio 3: cottura dei fagioli adzuki\" class=\"wp-image-17546 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Dopo 5 minuti, scolare i fagioli adzuki<strong> con un colino e sciacquarli brevemente sotto l\u2019acqua corrente<\/strong>. Eliminare eventuali fagioli danneggiati. Rimettere i fagioli lavati nella pentola grande. Aggiungere nuovamente 750 ml di acqua fresca e fredda e portare lentamente a ebollizione a fuoco medio con il coperchio.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen-100x100.webp 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen.jpg\" alt=\"Anko Passaggio 4: scolare i fagioli adzuki\" class=\"wp-image-17547 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Quando i fagioli hanno raggiunto un bollore vigoroso, ridurre la fiamma e lasciare sobbollire leggermente il tutto con il coperchio<strong> per 1,5 ore. <\/strong><br\/><em>Consiglio: <\/em>Assicurati che <strong>ci sia sempre acqua a sufficienza sopra i fagioli<\/strong>. \u00c8 meglio controllare ogni 20 minuti e, se necessario, aggiungere un bel po\u2019 d\u2019acqua fresca, in modo che il livello dell\u2019acqua rimanga sempre lo stesso. <br\/><strong>Al termine della cottura, i fagioli dovrebbero risultare molto morbidi e facilissimi da schiacciare.<\/strong><br\/><em>Consiglio: <\/em>Ti consiglio di prelevare uno o due fagioli dall\u2019acqua e provare a schiacciarli con una forchetta. Se riesci a farlo facilmente e l\u2019interno dei fagioli \u00e8 ben morbido, i fagioli adzuki sono cotti a puntino.&lt; br\/&gt;<strong>Scolate quindi i fagioli con un colino: l\u2019acqua di cottura non servir\u00e0 pi\u00f9.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-99x300.webp 99w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-339x1024.webp 339w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-768x2317.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-509x1536.webp 509w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen-679x2048.webp 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><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 - Passaggio 9: Cottura del Tsubu-an\" class=\"wp-image-17548 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 9<\/strong> <em><strong>\u2013<\/strong> per un Tsubu-an a grana grossa<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Per il Tsubu-an, ovvero l\u2019Anko a grana grossa: &lt;\/ strong&gt;Rimetti delicatamente i fagioli azuki ammorbiditi nella pentola. Aggiungi lo <strong>zucchero <\/strong>ai fagioli cotti nella pentola. Regola il fuoco a temperatura media e mescola il composto <strong>per 10-15 minuti <\/strong>senza interruzioni, ma con delicatezza (idealmente i fagioli non dovrebbero essere schiacciati).<\/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-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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-scaled.webp 636w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-768x3092.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-509x2048.webp 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" type=\"image\/webp\"><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 - Passaggio 9: Cottura del tsubu-an\" class=\"wp-image-17549 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 9<\/strong> <em><strong>\u2013<\/strong> per un tsubu-an a grana grossa<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Lo zucchero si scioglier\u00e0 lentamente e poi si ridurr\u00e0 fino a diventare sciropposo.<strong> Non appena il composto di fagioli azuki e zucchero diventa ben lucido e leggermente denso, il Tsubu-an \u00e8 pronto. <\/strong>Versare l\u2019anko in una ciotola grande e piatta o in una pirofila, livellarlo e <strong>lasciarlo raffreddare completamente<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-scaled.webp 636w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-768x3092.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-509x2048.webp 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" type=\"image\/webp\"><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 - Passaggio 9: Cottura del koshi-an\" class=\"wp-image-17550 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 9<\/strong> <em><strong>\u2013<\/strong> per un koshi-an fine<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Per il koshi-an, ovvero l\u2019anko fine: <\/strong>Versa i fagioli azuki ammorbiditi in un colino a maglie fini e passali con cura con un cucchiaio. In questo modo la buccia si separa dai fagioli e pu\u00f2 essere eliminata. Rimetti la purea di fagioli nella pentola e aggiungi lo <strong>zucchero<\/strong>. Regola il fornello a fuoco medio e mescola il composto <strong>per 10-15 minuti <\/strong>senza interruzioni, in modo che nulla si bruci.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-scaled.webp 508w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-203x1024.webp 203w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-305x1536.webp 305w\" sizes=\"(max-width: 508px) 100vw, 508px\" type=\"image\/webp\"><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 - Passaggio 9: Cottura del Koshi-an\" class=\"wp-image-17551 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 9<\/strong> <em><strong>\u2013<\/strong> per un Koshi-an fine<\/em><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Lo zucchero si scioglier\u00e0 lentamente e poi si addenser\u00e0 fino a diventare simile a una marmellata.<strong> Non appena il composto risulter\u00e0 ben lucido e leggermente denso, il Koshi-an sar\u00e0 pronto. <\/strong>Versare l\u2019Anko in una ciotola grande e piatta o in una pirofila, livellarlo e <strong>lasciarlo raffreddare completamente<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-768x768.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-600x600.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Koshi-an-und-Tsubu-an-Detailbild-100x100.webp 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><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=\"Immagine dettagliata di Anko Koshi-an e Tsubu-an\" class=\"wp-image-17543 sp-no-webp\" 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\"><\/picture><\/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>Passaggio 9<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>L\u2019anko fatto in casa \u00e8 ora pronto.<\/strong> \u00c8 preferibile per\u00f2 utilizzarlo solo il giorno successivo. A tal fine, copritelo con un coperchio ermetico e riponetelo in frigorifero per tutta la notte, in modo che lo zucchero possa penetrare nei fagioli azuki e il composto diventi ben compatto.<\/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\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.webp 1200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild-768x512.webp 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg\" alt=\"Immagine di copertina dell\u2019anko\" class=\"wp-image-17552 sp-no-webp\" 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\"><\/picture><\/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>Vuoi preparare con l\u2019anko dei meravigliosi dolci come in Giappone, che conquisteranno te e i tuoi ospiti? Qui trovi le mie idee di ricette pi\u00f9 apprezzate:<\/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\/it\/rezepte\/preparare-lo-yokan-in-casa-gelatina-giapponese-con-pasta-di-fagioli-rossi-albicocche-e-ripieno-di-pistacchi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-768x512.webp 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/preparare-lo-yokan-in-casa-gelatina-giapponese-con-pasta-di-fagioli-rossi-albicocche-e-ripieno-di-pistacchi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare lo yokan in casa: gelatina giapponese con pasta di fagioli rossi, albicocche e ripieno di pistacchi<\/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. Febbraio 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>Lo yokan \u00e8 una classica gelatina giapponese a base di pasta di fagioli rossi e&#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\/it\/rezepte\/preparare-lo-yokan-in-casa-gelatina-giapponese-con-pasta-di-fagioli-rossi-albicocche-e-ripieno-di-pistacchi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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\/it\/rezepte\/preparare-i-taiyaki-in-casa-cialde-giapponesi-a-forma-di-pesce-con-ripieno-dolce-di-anko-facili-e-davvero-deliziosi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-768x512.webp 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/preparare-i-taiyaki-in-casa-cialde-giapponesi-a-forma-di-pesce-con-ripieno-dolce-di-anko-facili-e-davvero-deliziosi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare i taiyaki in casa: cialde giapponesi a forma di pesce con ripieno dolce di anko &#8211; facili e davvero deliziosi!<\/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. Febbraio 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>Il taiyaki \u00e8 un classico della cucina di strada giapponese e affascina con la sua&#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\/it\/rezepte\/preparare-i-taiyaki-in-casa-cialde-giapponesi-a-forma-di-pesce-con-ripieno-dolce-di-anko-facili-e-davvero-deliziosi\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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\/it\/rezepte\/budino-al-matcha-con-anko-e-crema-al-matcha-un-delizioso-dessert-al-te-verde-giapponese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Match-Pudding-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/budino-al-matcha-con-anko-e-crema-al-matcha-un-delizioso-dessert-al-te-verde-giapponese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Budino al matcha con anko e crema al matcha \u2013 un delizioso dessert al t\u00e8 verde giapponese<\/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. Gennaio 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>Oggi ti accompagno in un dolce viaggio nel mondo del matcha! Prepareremo insieme un paradisiaco&#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\/it\/rezepte\/budino-al-matcha-con-anko-e-crema-al-matcha-un-delizioso-dessert-al-te-verde-giapponese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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\/it\/rezepte\/una-dolce-tentazione-prepara-in-casa-i-dorayaki-al-matcha-con-anko-e-crema-al-burro-al-matcha\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/una-dolce-tentazione-prepara-in-casa-i-dorayaki-al-matcha-con-anko-e-crema-al-burro-al-matcha\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Una dolce tentazione: prepara in casa i dorayaki al matcha con anko e crema al burro al matcha!<\/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. Dicembre 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>Sei pronto a deliziare il tuo palato con un tocco di Giappone? Scopri il segreto&#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\/it\/rezepte\/una-dolce-tentazione-prepara-in-casa-i-dorayaki-al-matcha-con-anko-e-crema-al-burro-al-matcha\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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\/it\/rezepte\/un-duo-dolce-ecco-come-preparare-i-classici-dorayaki-con-ripieno-di-anko\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-150x100.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-600x400.webp 600w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/un-duo-dolce-ecco-come-preparare-i-classici-dorayaki-con-ripieno-di-anko\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Un duo dolce: ecco come preparare i classici dorayaki con ripieno di anko<\/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. Novembre 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>Scopri la dolce tentazione dal Giappone: i dorayaki! Queste deliziose piccole frittelle, rese famose 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\/it\/rezepte\/un-duo-dolce-ecco-come-preparare-i-classici-dorayaki-con-ripieno-di-anko\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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\/it\/rezepte\/preparare-lanpan-in-casa-cuocere-dei-panini-dolci-con-un-delizioso-ripieno-di-fagioli-proprio-come-in-giappone\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-300x200.webp 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-768x512.jpg 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/10\/Anpan-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" 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\"><\/picture>\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\/it\/rezepte\/preparare-lanpan-in-casa-cuocere-dei-panini-dolci-con-un-delizioso-ripieno-di-fagioli-proprio-come-in-giappone\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare l&#8217;anpan in casa: cuocere dei panini dolci con un delizioso ripieno di fagioli, proprio come in Giappone<\/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. Novembre 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>Ti stai chiedendo qual \u00e8 il segreto dei famosi panini giapponesi Anpan? Lasciati conquistare oggi&#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\/it\/rezepte\/preparare-lanpan-in-casa-cuocere-dei-panini-dolci-con-un-delizioso-ripieno-di-fagioli-proprio-come-in-giappone\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f vai alla ricetta<\/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>Hai provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di sentire cosa ne pensi.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\r\n{\r\n\"@context\": \"http:\/\/schema.org\",\r\n\"@type\": \"Recipe\",\r\n\r\n      \r\n\"name\":\"Anko \u2013 pasta dolce di fagioli azuki rossi \u00bb Ricetta base\",\r\n\"image\": [\r\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Titelbild.jpg\",\r\n\t\t\r\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Rezeptbild.jpg\",\r\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Tsubu-an-Nahaufnahme.jpg\"\r\n\t\t\r\n],\r\n\r\n\"author\": {\r\n\"@type\":\"Person\",\r\n\"name\":\"Elisa\"\r\n},\r\n\r\n\"datePublished\":\"2021-12-21\",\r\n \"description\":\" L\u2019anko rosso \u00e8 una famosissima pasta di fagioli tipica giapponese, ottenuta da piccoli fagioli adzuki rossi, cotti delicatamente e addolciti abbondantemente. Grazie al guscio sottile dei fagioli, la pasta ottenuta \u00e8 particolarmente morbida, cremosa e perfetta per preparare ogni sorta di dolci tradizionali giapponesi. Ecco come si prepara!\",\r\n\t        \r\n\"prepTime\":\"PT30M\",\r\n\"cookTime\":\"PT90M\",\r\n\"totalTime\":\"PT120M\",\r\n\"keywords\":\"anko, ricetta dell'anko, pasta di fagioli rossi, ricetta della pasta di fagioli rossi, pasta di fagioli adzuki, ricetta della pasta di fagioli adzuki\",\r\n      \r\n\"recipeYield\": [\r\n\"4\",\r\n\"400 g\"\r\n],\r\n\"recipeCategory\":\"Dolci\",\r\n\"recipeCuisine\":\"Giapponese\",\r\n\r\n\"nutrition\": {\r\n\"@type\":\"NutritionInformation\",\r\n        \r\n\"calories\":\"334 kcal\",\r\n\"servingSize\":\"1 porzione\"\r\n},\r\n\r\n\"recipeIngredient\":[\r\n\"150 g di fagioli adzuki (secchi)\",\r\n\"225 g di zucchero\"\r\n],\r\n\r\n\"recipeInstructions\":[\r\n{\r\n \"@type\": \"HowToStep\",\r\n\"name\": \"Preparare gli ingredienti\",\r\n\"text\": \"Preparare gli ingredienti per la pasta di fagioli adzuki fatta in casa.\",\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Zutaten.jpg\"\r\n},\r\n{\r\n \"@type\":\r\n \r\n\"HowToStep\",\r\n\"name\": \"Fagioli adzuki preparati\",\r\n \"text\": \"Per prima cosa preparare i fagioli adzuki: versare i fagioli adzuki secchi in una pentola capiente e coprirli con 750 ml di acqua fredda. Portare il tutto a ebollizione a fuoco medio, quindi abbassare la fiamma e lasciare cuocere i fagioli a fuoco lento per 5 minuti.\" ,\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-2-Adzukibohnen-vorbereiten.jpg\"\r\n},\r\n\t\t\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Sciacquatura\",\r\n \"text\": \"Dopo 5 minuti, scolare i fagioli adzuki con un colino e sciacquarli brevemente sotto l\u2019acqua corrente. Eliminare eventuali fagioli danneggiati. Rimettere i fagioli lavati nella pentola capiente. Aggiungere nuovamente 750 ml di acqua fresca e fredda e portare lentamente a ebollizione il tutto a fuoco medio con il coperchio. \",\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.jpg\"\r\n\t\t\r\n},\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Cottura dei fagioli\",\r\n \"text\": \"Quando i fagioli hanno raggiunto il bollore, riduci la fiamma e lascia sobbollire leggermente il tutto con il coperchio per 1,5 ore. Suggerimento: assicurati che ci sia sempre acqua a sufficienza sopra i fagioli. \u00c8 meglio controllare ogni 20 minuti e, se necessario, aggiungere un bel po\u2019 d\u2019acqua fresca, in modo che il livello dell\u2019acqua rimanga sempre lo stesso. Al termine della cottura, i fagioli dovrebbero essere molto morbidi e facilmente schiacciabili. Consiglio: ti consiglio di prelevare uno o due fagioli dall\u2019acqua e provare a schiacciarli con una forchetta. Se riesci a farlo facilmente e l\u2019interno dei fagioli \u00e8 ben morbido, i fagioli adzuki sono cotti. Scola quindi i fagioli con un colino: l\u2019acqua di cottura non serve pi\u00f9.\" ,\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-4-Adzukibohnen-abgiessen.jpg\"\r\n},\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Per lo tsubu-an grossolano\",\r\n          \"text\": \"Per preparare lo tsubu-an, ovvero l\u2019anko a grana grossa: rimetti delicatamente i fagioli adzuki ammorbiditi nella pentola. Aggiungi lo zucchero ai fagioli cotti nella pentola. Accendi il fornello a fuoco medio e mescola il composto per 10-15 minuti senza interruzioni, ma con delicatezza (idealmente i fagioli non dovrebbero essere schiacciati).\",\r\n          \r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-5-Tsubu-an-kochen.jpg\"\r\n},\r\n\t\t\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Zucchero\",\r\n \"text\": \"Lo zucchero si scioglier\u00e0 lentamente e poi si ridurr\u00e0 fino a diventare sciropposo. Non appena il composto di fagioli adzuki e zucchero risulta ben lucido e leggermente denso, lo tsubu-an \u00e8 pronto. Versare l\u2019anko in una ciotola grande e piatta o in una pirofila, livellarlo e lasciarlo raffreddare completamente.\",\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-6-Tsubu-an-kochen-scaled.jpg\"\r\n},\r\n\t\t\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Per un koshi-an fine\",\r\n \"text\": \"Per preparare il koshi-an, ovvero l\u2019anko fine: Versa i fagioli azuki ammorbiditi in un colino a maglie fini e passali con cura con un cucchiaio. In questo modo la buccia si separa dai fagioli e pu\u00f2 essere eliminata. Rimetti la purea di fagioli nella pentola e aggiungi lo zucchero. Accendi il fornello a fuoco medio e mescola il composto ininterrottamente per 10-15 minuti, in modo che non si bruci.\" ,\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-7-Koshi-an-kochen-scaled.jpg\"\r\n},\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Zuccherare\",\r\n \"text\": \"Lo zucchero si scioglier\u00e0 lentamente e poi si addenser\u00e0 fino a diventare simile a una marmellata. Non appena il composto risulter\u00e0 ben lucido e leggermente denso, il koshi-an \u00e8 pronto. Versare l\u2019anko in una ciotola grande e piatta o in una pirofila, livellarlo e lasciarlo raffreddare completamente.\",\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-8-Koshi-an-kochen-scaled.jpg\"\r\n},\r\n\t\t\r\n{\r\n\"@type\": \"HowToStep\",\r\n\"name\": \"Finito\",\r\n \"text\": \"L\u2019anko fatto in casa \u00e8 ora pronto. \u00c8 preferibile per\u00f2 utilizzarlo solo il giorno successivo. 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[&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":69347,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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