Anko contains 3 times the number of Polyphenols as Red Wine does.

Anko contains 3 times the number of Polyphenols as Red Wine does.
Polyphenol is contained in azuki red beans and provides an antioxidant action.
Azuki beans also contain vitamins and fiber, which helps to improve the digestive system.
Anko, cooked azuki bean paste, is a healthy natural food that is rich in iron and low in calories.
*(Polyphenols are micronutrients that naturally occur in plants.)

Famous Azuki Production Area

Azuki beans grown in Tokachi, Hokkaido are well-known for being rich in nutrition and having a delicious taste.
Most of Anko products we use in Azuki are grown in Tokachi, which is small and has a nice aroma.
Azuki “Tanba Dainagon” grown in Kyoto and “Bichu Dainagon” grown in Okayama are also very famous and rare.

How to Enjoy Anko

To cook Anko you first boil the azuki beans to remove their bitterness.
Next you put the beans in a pot with sugar and water and simmer the beans down until reaching a desired consistency.
Crunchy Anko (Tsubuan) goes well on toast or used as a filling for crepes, so you can enjoy its flavor.
Smooth Anko (Koshian) goes well with yogurt and ice cream.

Easier Option to Enjoy Anko!

The packaged Anko that is made by the skilled artisans by taking their time and efforts and is how we recommendation you order it.
Depending on who makes Anko simply using beans, sugar and water, it can have different tastes.
We want you to enjoy the elegant taste and sweetness of Anko by using your favorite recipe.