Candied red azuki bean paste for desserts
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The Japanese have a custom of eating azuki red beans every 1st and 15th of the month, according to the phases of the moon, also a symbol of Life: they associate the richness of natural and vital elements in azukis.
Anko, also called an, is a sweet azuki red bean paste that is somewhat reminiscent in colour and taste of our chestnut cream.
In Japan, it is enjoyed as a filling for pastries daifuku, dorayaki, castella, monaka, as a topping for ice cream with matcha orblack sesame, for entremetsanmitsu, sweet soupsoshiruko, and many others. ..
Enjoy this candied whole azuki paste Ogura An 小倉あん for all your desserts, a delight, even as a simple topping for your cottage cheese or pancakes!
Data sheet
| Energy kcal | 239 Kcal |
| 100 | |
| Fat | 0.4 g |
| Saturates | 0.1 g |
| Carbohydrate | 59.1 g |
| Sugars | 55.7 g |
| Protein | 3.9 g |
| Salt | 0.1 g |
Sugar, red bean, water, thickener: corn starch, salt.
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