What Is Anko (あんこ)? Japan's Sweet Red Bean Paste

Walk into a Japanese bakery, traditional sweet shop, or convenience store, and you'll probably encounter something filled with a dark reddish-brown paste.

Maybe it's tucked inside a soft, fluffy bun.

Sandwiched between two golden pancakes.

Wrapped in chewy mochi.

Or sitting beside a scoop of matcha ice cream.

That mysterious filling?

Anko (あんこ) — Japan's beloved sweet red bean paste.

For someone unfamiliar with Japanese sweets, the idea of beans in dessert might sound a little unusual.

Beans?

With sugar?

Inside a pastry?

Yes.

And Japan has been enjoying this combination for centuries.

From traditional wagashi (和菓子) to modern desserts, anko is one of the most recognizable ingredients in Japanese confectionery.

So what exactly is anko, what does it taste like, and why do Japanese people love it so much?

What Is Anko (あんこ)?

Anko (あんこ) is a sweet paste most commonly made from azuki beans (小豆), sugar, and water.

The beans are simmered until soft, then sweetened and cooked to the desired consistency.

The result is a rich, gently earthy, sweet filling used in countless Japanese desserts.

Anko is also called:

An (餡) — a general term for a filling or paste.

Anko (あんこ / 餡子) — the familiar everyday name for sweet bean paste.

Although anko can refer to pastes made from different ingredients, the most familiar version is made with red azuki beans.

And here's something interesting.

Unlike chocolate, cream, or fruit jam, anko gets much of its character from the beans themselves.

It has a distinctive flavour that's difficult to compare directly with Western dessert fillings.

Sweet, slightly nutty, earthy, and wonderfully comforting.

What Are Azuki Beans (小豆)?

The main ingredient in traditional red anko is azuki, also spelled adzuki.

Azuki beans are small, reddish-brown legumes that have been cultivated and eaten in East Asia for thousands of years.

In Japan, they're used in both sweet and savory preparations.

One familiar example is:

Sekihan (赤飯) — rice cooked with azuki beans or related red beans, traditionally served for celebrations and special occasions.

But azuki beans are especially famous for their role in Japanese sweets.

When cooked with sugar, their mild, slightly earthy flavour becomes the foundation for anko.

And unlike many Western bean dishes, Japanese sweet bean paste isn't seasoned with garlic, herbs, or savory spices.

Just beans.

Sugar.

And sometimes a little salt.

Simple ingredients with a surprisingly rich history.

The Two Main Types of Anko: Tsubuan and Koshian

Not all anko is the same.

In fact, one of the most familiar distinctions in Japanese sweets is the difference between tsubuan and koshian.

And yes, people have preferences.

Sometimes very strong preferences.

🫘 Tsubuan (粒あん) — Chunky Red Bean Paste

Tsubuan is anko that retains whole or partially intact azuki beans.

• 粒 (tsubu) = grain or small piece
• あん (an) = sweet bean paste

The beans are cooked with sugar, but not completely mashed or strained.

This creates a paste with visible beans and a slightly chunky texture.

Tsubuan has a more rustic feel, with individual beans adding texture to every bite.

It's commonly found in:

• Dorayaki
• Anpan
• Daifuku
• Taiyaki
• Traditional wagashi

If you enjoy texture in your desserts, tsubuan might be your favourite.

🍡 Koshian (こしあん) — Smooth Red Bean Paste

Koshian is the smooth version of anko.

The cooked azuki beans are mashed and strained to remove the skins, creating a fine paste.

It's then sweetened and cooked until it reaches the desired consistency.

The result is smooth, delicate, and almost creamy.

Koshian is often used in refined traditional Japanese sweets, where a soft and uniform texture is important.

You'll find it in:

• Manju
• Yokan
• Nerikiri
• Daifuku
• Other delicate wagashi

Some people prefer the texture of tsubuan.

Others love the smoothness of koshian.

It's one of those classic Japanese food preferences.

Team Tsubuan or Team Koshian?

There's no wrong answer.

Unless you ask someone who has a very strong opinion. 😂

What Does Anko Taste Like?

If you've never tasted anko, imagine a filling that's sweet but also has a gentle, earthy depth.

It's not quite like chocolate.

Not quite like caramel.

And definitely not like strawberry jam.

Anko has its own distinctive flavour.

Depending on how it's prepared, you might notice:

• A mild, nutty sweetness
• Earthy notes from the azuki beans
• A soft, dense texture
• A gentle richness
• A slightly grainy or very smooth consistency

The sweetness varies significantly between recipes and products.

Some traditional sweets use quite sweet anko, while others balance the sugar more gently.

Anko also pairs beautifully with ingredients that have contrasting flavours.

For example:

Matcha brings bitterness.

Mochi adds a soft, chewy texture.

Salted butter adds richness and a savory contrast.

And suddenly, sweet beans make perfect sense.

🥞 Dorayaki (どら焼き) — Japan's Sweet Pancake Sandwich

One of the most recognizable anko desserts is dorayaki.

Dorayaki consists of two soft, round, pancake-like cakes with sweet red bean paste sandwiched between them.

The cakes are fluffy, lightly sweet, and golden brown.

Inside is a generous layer of anko.

Traditional dorayaki commonly uses tsubuan, although other fillings and textures are available.

Modern versions might include:

• Matcha cream
• Whipped cream
• Butter
• Chestnut
• Chocolate
• Custard

But the classic red bean version remains a favourite.

Dorayaki is also famously associated with Doraemon, the beloved Japanese manga and anime character who loves the treat.

For many Japanese people, dorayaki is a nostalgic everyday sweet.

Simple.

Familiar.

And very easy to enjoy with tea.

🍡  (大福) — Soft Mochi Filled with Anko

Another classic Japanese sweet is daifuku.

Daifuku is made by wrapping a sweet filling, often anko, in soft, chewy mochi.

The outside is smooth and stretchy.

The inside is sweet and rich.

Together, they create one of the most satisfying texture combinations in Japanese confectionery.

A particularly popular variation is:

Ichigo daifuku (いちご大福) — strawberry daifuku.

This sweet typically contains a whole strawberry surrounded by anko and wrapped in soft mochi.

The fresh strawberry adds acidity and juiciness that balance the sweetness of the bean paste.

Other variations include:

• Matcha daifuku
• Mame daifuku (mochi containing beans)
• Cream daifuku
• Chestnut daifuku

Daifuku is a wonderful example of how Japanese sweets often emphasize texture as much as flavour.

Soft.

Chewy.

Sweet.

And occasionally a little messy to eat.

Worth it.

🐟 Taiyaki (たい焼き) — The Fish-Shaped Japanese Sweet

If you've visited Japan, you might have seen a fish-shaped pastry cooking on a special metal griddle.

That's taiyaki.

Despite its fish shape, taiyaki doesn't contain fish.

It's a sweet cake traditionally filled with anko.

The name comes from:

Tai (鯛) — sea bream.

Yaki (焼き) — grilled or baked.

Sea bream is associated with good fortune in Japanese culture, partly because of its connection to the word medetai (めでたい), meaning auspicious or celebratory.

Taiyaki has a lightly crisp exterior and a soft interior filled with sweet bean paste.

Today, you'll also find versions filled with:

• Custard
• Chocolate
• Sweet potato
• Cheese
• Matcha cream

But classic anko taiyaki remains one of Japan's best-known street sweets.

And there's an important question among taiyaki lovers.

Do you eat the head first or the tail first?

Apparently, even eating a fish-shaped cake can become a debate.

🍞 Anpan (あんパン) — The Japanese Red Bean Bun

Anko isn't limited to traditional wagashi.

It's also found in Japanese-style Western baking.

One famous example is anpan.

Anpan is a soft bread roll filled with sweet red bean paste.

It was developed in Japan during the Meiji period, when Western-style bread was becoming more familiar.

The bakery Kimuraya in Tokyo is widely credited with creating anpan in 1874.

The idea was simple but clever.

Take Western-style bread.

Fill it with a familiar Japanese sweet ingredient.

The result became a classic.

Today, anpan is sold in bakeries, supermarkets, and convenience stores throughout Japan.

Some versions have a small garnish of sesame seeds or poppy seeds on top.

Others contain smooth or chunky anko.

And if the name sounds familiar, you may be thinking of Anpanman, the famous Japanese children's character whose head is an anpan bun.

Yes.

Japan created a superhero made of red bean bread.

And he's enormously popular.

🍵 Anko and Matcha — A Classic Japanese Combination

One reason anko works so well in Japanese desserts is its relationship with matcha.

Matcha has a grassy, slightly bitter flavour.

Anko provides sweetness and a gentle earthy richness.

Together, they balance each other beautifully.

You'll often find anko in:

• Matcha parfaits
• Matcha shaved ice
• Matcha ice cream desserts
• Matcha mochi
• Matcha cakes
• Traditional tea sweets

Anko is also commonly served with shiratama dango, small chewy rice flour dumplings.

Add matcha ice cream and a little kuromitsu (黒蜜), Japan's dark sugar syrup, and you've got a classic Japanese dessert combination.

Sweet bean paste.

Bitter matcha.

Chewy dumplings.

Rich syrup.

Different flavours and textures working together.

What Is Shiroan (白あん)?

Although red azuki anko is the most familiar type, Japanese sweets also use other bean pastes.

One important example is:

Shiroan (白あん) — white bean paste.

Shiroan is commonly made from white beans, such as shiroingen or other suitable varieties, cooked with sugar and strained into a smooth paste.

It has a pale colour and a relatively mild flavour.

Because of its delicate taste and light appearance, shiroan is especially useful in decorative traditional sweets.

For example:

Nerikiri (練り切り) — an elegant wagashi often shaped into seasonal flowers, leaves, or other natural motifs.

Shiroan can be coloured and shaped into beautiful designs.

Cherry blossoms in spring.

Hydrangeas in early summer.

Autumn leaves in fall.

Snow-inspired designs in winter.

In this way, bean paste becomes more than a filling.

It becomes edible art.

Why Is Anko So Important in Japanese Sweets?

Anko has been part of Japanese confectionery culture for centuries.

Azuki beans were used in Japan long before modern sweet bean paste became widespread.

As sugar became more available, sweetened bean fillings developed into an important component of wagashi.

Over time, anko became closely associated with traditional Japanese tea culture, seasonal sweets, and celebrations.

One reason it remains so important is its versatility.

Anko can be:

• Wrapped in mochi
• Baked inside bread
• Sandwiched between cakes
• Shaped into traditional sweets
• Served with ice cream
• Added to parfaits
• Used as a topping for shaved ice

It also works with both Japanese and Western-style ingredients.

Butter and anko?

Delicious.

Cream and anko?

Also delicious.

Anko and toast?

Absolutely.

Which brings us to another popular Japanese combination.

🧈 An Butter (あんバター) — Sweet Red Beans Meet Butter

One of the most delicious modern ways to enjoy anko is an butter.

The name combines:

An (あん) — sweet bean paste.

Butter (バター) — butter.

It's exactly what it sounds like.

Sweet red bean paste paired with butter.

You'll find this combination in sandwiches, bread rolls, toast, pastries, and other bakery products.

The contrast is what makes it special.

Anko is sweet and earthy.

Butter is rich, creamy, and slightly salty when salted butter is used.

Together, they create a surprisingly satisfying flavour.

Another related favourite is ogura toast (小倉トースト), especially associated with Nagoya.

It's typically thick toast topped with sweet red bean paste and butter or margarine.

A simple café breakfast or snack.

And proof that anko doesn't have to stay inside traditional Japanese sweets.

Can You Make Anko at Home?

Yes!

Traditional homemade anko requires only a few basic ingredients.

Ingredients

• 200g dried azuki beans
• 150–200g sugar, adjusted to taste
• Water for cooking
• A small pinch of salt (optional)

Instructions

1. Rinse the dried azuki beans.
2. Place them in a pot with plenty of water and bring to a boil.
3. Drain the initial cooking water if desired, then add fresh water.
4. Simmer gently until the beans are completely tender, adding water as necessary.
5. Drain excess water, keeping a little cooking liquid.
6. Add the sugar in stages and cook gently, stirring until the mixture thickens.
7. Add a small pinch of salt if desired.
8. Allow the paste to cool.

For tsubuan, leave the beans mostly intact.

For koshian, the process is more involved: the cooked beans are mashed, strained to remove skins, and cooked with sugar to create a smooth paste.

One important tip:

Cook the beans until tender before adding the sugar.

Adding sugar too early can make it harder for the beans to soften properly.

Homemade anko should be cooled promptly, refrigerated, and used within a few days, or frozen for longer storage.

And there you have it.

Your own Japanese sweet red bean paste.

Is Anko Healthy?

Because anko is made from beans, people sometimes assume it's automatically a healthier dessert filling.

Azuki beans naturally contain fibre, protein, and minerals.

However, traditional sweet anko also contains a significant amount of added sugar.

The nutritional content depends on the recipe, the proportion of beans to sugar, and the serving size.

So while anko offers some nutrients from the beans, it's still best enjoyed as a sweet treat.

And that's perfectly fine.

Not every dessert needs to become a health food.

Sometimes a dessert can simply be delicious.

Where Can You Buy Anko?

In Japan, anko is widely available.

You'll find prepared red bean paste in supermarkets, specialty food stores, and shops selling baking ingredients.

Outside Japan, Japanese and other Asian grocery stores often carry it.

Look for labels such as:

• Anko (あんこ) — sweet bean paste
• Tsubuan (粒あん) — chunky red bean paste
• Koshian (こしあん) — smooth red bean paste
• Azuki bean paste — common English label

Some products are sold in cans, pouches, or vacuum-sealed packages.

If you're making dorayaki or anpan, prepared anko can save a lot of time.

Just check whether you're buying smooth or chunky paste.

The difference matters when you're trying to recreate a particular Japanese sweet.

A Little Bean, a Lot of Sweetness

For someone discovering Japanese sweets for the first time, anko might seem like an unusual ingredient.

Sweet beans inside bread?

Bean paste wrapped in mochi?

Red beans with ice cream?

But once you start exploring Japanese desserts, you realize how versatile anko really is.

It can be rustic or refined.

Traditional or modern.

Simple or beautifully decorative.

It can appear in a convenience-store snack or an elegant seasonal wagashi served with matcha.

And perhaps that's what makes anko special.

An ordinary ingredient becomes something worth sharing.

A small sweet enjoyed with tea.

A treat brought home for someone.

A familiar flavour that reminds you of childhood.

Sometimes, the simplest ingredients create the sweetest moments. 🫘🍡

Anko FAQ

What is anko made of?

Anko (あんこ) is a Japanese sweet bean paste most commonly made from azuki beans, sugar, and water. Some recipes include a small amount of salt.

What does anko taste like?

Anko has a sweet, mildly earthy, slightly nutty flavour. Its texture can be chunky or smooth depending on how it's prepared.

What is the difference between tsubuan and koshian?

Tsubuan contains whole or partially intact azuki beans, giving it a chunky texture. Koshian is strained to remove the bean skins, creating a smooth, fine paste.

Is anko the same as red bean paste?

Yes. In Japanese food, anko commonly refers to sweet red bean paste made from azuki beans. However, the term can also refer to other sweet bean pastes.

Is anko gluten-free?

Traditional anko made from azuki beans, sugar, and water does not contain gluten ingredients. However, commercial products and desserts containing anko may include gluten-containing ingredients, so always check the label if necessary.

Is anko vegan?

Traditional anko made from beans, sugar, and water is generally vegan. However, desserts containing anko may also include dairy, eggs, or other animal-derived ingredients.

What Japanese desserts contain anko?

Popular examples include dorayaki, daifuku, taiyaki, anpan, manju, yokan, and anmitsu.

What is white anko?

Shiroan (白あん) is a sweet white bean paste made from varieties of white beans. It's commonly used in traditional Japanese confectionery, particularly decorative wagashi.

Can you eat anko by itself?

Yes. Prepared anko can be eaten on its own, although it's most commonly used as a filling, topping, or ingredient in sweets.

Is anko served hot or cold?

Both! Anko appears in warm foods such as taiyaki and anpan, as well as chilled desserts such as anmitsu, parfaits, and ice cream.

About KuuKii

At KuuKii, we believe life's small moments deserve a little sweetness.

Inspired by Japanese food culture and the joy of thoughtful sharing, we create rice flour cookies that are made to be enjoyed, gifted, and shared.

Whether it's catching up with a friend, saying thank you, or simply brightening someone's day, we believe even the smallest gesture can create a meaningful connection.

Because sometimes, you don't need a special occasion.

Just a little something sweet. 🍪