Azuki candied red beans, ANKO, IMURAYA YUDE AZUKI

Azuki Red Beans, IMURAYA YUDE AZUKI

Ingredients: Water, sugar, Azuki beans (21%), starch, salt.

~

Azuki is the most consumed legume in Japan after soybeans. It is most often used in its sweet version with Anko dough in Japanese pastries. It is also prepared in a savory version, in particular in association with rice, sekihan.

Azuki Beans are particularly digestible and are known for their health benefits: they are rich in protein, fiber and contain many vitamins.

Pastry ideas with anko:

Wagashi (Japanese sweets made from red or white bean paste and rice)

- Sakura Nerikiri

- Shibori Nerikiri

- Sakura manju

Are the spring Wagashi

- Kingyo kanten

- Natsu Shibori

- Uchiha

Are the summer wagashi

- Kuri yokan

- Momiji

- Botan Nerikiri

Are the autumn wagashi

- Fuyu no happa

- Fuyu nerikiri

- Usagi manju

Are the winter wagashi

Among the anko-based pastries we also find:

- Dorayaki (Pastry which consists of two pancakes filled with anko)

- Daifuku (Pastry that consists of an envelope of sticky rice called mochi filled with anko)

- Manju (Cakes filled with anko, surrounded by a layer of dough made from wheat flour and then steamed)