あんこ(Annko) is the sweet azuki bean paste in Japanese. I just love them. Azuki is widely used in Japanese cakes and desserts, including Mochi, Dango, ice cream, cakes, and there is even something like a sweet azuki bean soup called “Zenzai”.
There are two ways to prepare the sweet azuki paste. One is called “Tsubu Ann”. In this way, the azuki beans are mashed roughly so that you can still feel the texture of soft skin of beans. The other is called “Koshi Ann”. In this way, the azuki beans are mashed and strained so that the texture is so smooth and you don’t get any skins.
So, maybe I should stop my “Azuki lecture” here, and get back to where I’m coming from…
Yes, I cooked Azuki beans. You can see it… I know they don’t look particularly pretty YET. But they will turn into a lovely cute Japanese sweets. I promise…. please come back tomorrow….
Oh, here is how to make Annko: