In a world full of matcha lovers, there’s another component in Japan that is loved by many but may not be as well-known, called ‘anko.’ Anko (餡子 or あんこ) is made from red azuki beans and has a gentle, sweet taste. It is usually a key element in many traditional Japanese desserts. Today, we will introduce you to this underrated ingredient and make you fall in love with it just like we have.
The salty-sweet evolution of anko
A little story about anko, its origins trace back to Kamakura, a historic city not far from Tokyo known for its deep cultural roots. Originally, it was prepared with salt instead of sugar, giving it a savory twist quite different from the sweet version we know today. It wasn’t until the Edo period (1603-1868) that sugar began to flow more freely into Japan through trade, which is when the transformation began. Anko was considered an elite-tier ingredient, gracing only the palates of nobles and high-ranking officials who could afford such a delicacy. Hence, the journey from salty staple to sweet symbol of refinement reflects Japan’s cultural evolution.
Different forms of Anko
Sweet red bean paste called anko – Photo Credit: lovelypeace
Tsubu-an
Tsubu-an is a variety made from minimally crushed raw red beans. The bean skins are left intact and blended with the paste, allowing you to fully experience the deep, earthy flavor of the beans with a hint of rawness. It’s actually the most difficult type to make, as the skins are delicate and easily broken. To preserve their texture, the beans must be heated at just the right temperature.
Partially crushed red beans – Photo Credit: jreika
Tsubushi-an
Tsubushi-an is a type of Anko known for its soft texture and partially crushed beans, allowing you to enjoy both smoothness and subtle bean bits in every bite. It is easier to make than the smooth, strained version (koshi-an), and is often used in desserts. Some people find it more flavorful than the strained kind.
Smooth azuki red beans – Photo Credit: Nataliya Arzamasova
Koshi-an
On the other hand, “koshi-an” is made from fully strained red beans with the skins removed. Unlike tsubu-an, it has a smooth, silky texture and is typically sweetened with sugar. The result is a paste so refined, it almost resembles custard in taste and consistency.
Boiled azuki beans – Photo Credit: Nutria3000
Okura-an
Okura-an is a blend of crushed red beans mixed with koshi-an. In this recipe, a generous portion of red beans is combined with honey or other sweetener before being mixed with the smooth paste. Although its appearance may resemble tsubushi-an, the preparation method is distinctly different. Fun fact, okura-an is said to be named after Mount Okura in Kyoto.
Desserts made of anko
Sakura-themed wagashi – Photo Credit: Nutria3000aomas
Wagashi
Wagashi are traditional Japanese confections, made with anko (sweet red bean paste) as one of their key ingredients. This dessert is famous for its splendid design and bright colors. There are many varieties of wagashi featuring anko, some of which you may recognize, such as Dango, Mochi, Yokan, Kintsuba, Daifuku, and many more.
Bread with red bean filling – Photo Credit: Ocdp
Anpan
Anpan is a soft, round bread filled with sweet azuki red bean paste, commonly found even in convenience stores across Japan. Loved by people of all ages, from children to adults, its fluffy texture and comforting flavor have made it a timeless favorite. The beloved cartoon character Anpanman is even inspired by this treat—his face is made of anpan!
Japanese traditional sweet, ohagi – Photo Credit: Tomomarusan
Ohagi
Ohagi (also known as ohaki) is a traditional dessert made from crushed sticky rice wrapped in a layer of anko. Its texture is delightfully chewy yet smooth, with a gentle sweetness that melts in your mouth with every bite.
Steamed bun with anko filling – Photo Credit: 毒島みるく
Manju
Manju is a steamed bun with a texture and preparation process somewhat similar to gyoza, made from wheat flour and other grains, filled with sweet anko paste. The mild flavor of the dough perfectly balances the sweetness of the filling, making it a popular, easy-to-grab treat, especially enjoyed as a morning snack.
Typical dorayaki – Photo Credit: Ocdp
Dorayaki
Dorayaki is perhaps one of the most iconic Japanese sweets, especially thanks to Doraemon, who famously declares it his favorite treat. Resembling a sandwich of two fluffy pancake-like layers filled with sweet anko in the center, dorayaki is a delightful fusion of Western-style texture and traditional Japanese flavor. It’s a simple, satisfying combination that never fails to please.
Monaka with red bean paste and dango – Photo Credit: milkway_gdh
Monaka
Monaka is another anko-based dessert made from mochi flour. The flour is often baked into thin, crispy wafers that sandwich a sweet red bean filling, sometimes with added chestnut or mochi. The traditional recipe is made round and wafer-like, while the modern versions now feature colorful shapes of different characters and may be filled with cream, matcha, or ice cream.
Fish-shaped cake with anko – Photo Credit: jpellgen
Taiyaki
Taiyaki is the famous fish-shaped pastry made from wheat flour and often filled with sweet red bean paste. It’s grilled in a molded iron pan to resemble a red snapper, a fish symbolizing good fortune in Japan. While the shape remains iconic, modern fillings now include custard, chocolate, sausage, matcha, and many more.
Where can you find anko?
Anko can be found all across Japan, from convenience store snacks to traditional sweets at local shops, and even in some savory dishes at restaurants. Its versatility makes it a staple of Japanese cuisine that appears in countless forms.
Personally, one of the best anko-based desserts in Tokyo can be found at the fish markets. So here’s a little guide for anyone looking to try some standout treats for themselves:
Sweet salty taiyaki – Photo Credit: Gale Warinthorn
At the Toyosu Fish Market in Kōtō ward, located on the eastern side of Tokyo, a particularly exceptional taiyaki is served. Every element was perfectly balanced—the warm, chewy pastry filled with smooth anko, and most importantly, a pat of butter that melted from the heat of the freshly baked dough, blending seamlessly with the bean paste. The rich balance between sweet anko and salty butter elevates the flavor to an entirely new level. Highly recommended!
Shop name: Tsukishima Monja Jugoya Toyosu Senkyaku Manrai Ten
Address: 6 Chome-5-1 Toyosu, Koto City, Tokyo 135-0061
Business hours: 10:00 – 18:00 | Open every day
Anko fish-shaped cake shop at Tsukiji – Photo Credit: Gale Warinthorn
Another memorable spot is at Tsukiji Market, where anko is served in creative forms, often paired with ice cream. The contrast of warm and cold in a single dish creates a delightful harmony of textures and temperatures.
Shop name: Tsukiji Sanokiya
Address: 4 Chome-11-9 Tsukiji, Chuo City, Tokyo 104-0045
Business hours: 8:00–15:00 | Closed on Sunday
All in all, Anko represents more than just a sweet treat—it’s a symbol of Japan’s evolving culinary history and rich cultural identity. Its versatility is truly impressive, appearing in everything from delicate traditional wagashi to modern street snacks and even fusion desserts. As it continues to gain recognition around the world, you might be surprised to find it in places you didn’t expect. So next time you come across a local Japanese shop or visit Japan, do not hesitate to try something made with Anko or even bring some home as a unique souvenir.
Featured Photo Credit: lovelypeace
