Have you heard or tried Japanese red bean paste as known as ‘Anko’? Anko is definitely indispensable for Japanese confectionary. It is simple to say how to prepare anko; cook the red beans until soft and dense, sweetened with sugar. Then either strain them through a sieve to make smooth creamy paste which is called koshi-an, or just mash them to adapt its rough texture with the husks which is called tsubu-an, according to the type of confectionary or to your preference. That’s it. However, of course it needs some tips and skills to reach the professional standard. Anko has ...
