{"id":4674,"date":"2024-12-06T08:31:45","date_gmt":"2024-12-06T08:31:45","guid":{"rendered":"https:\/\/www.positivemayo.com\/?p=4674"},"modified":"2025-12-15T09:34:31","modified_gmt":"2025-12-15T09:34:31","slug":"the-famous-japanese-anko","status":"publish","type":"post","link":"https:\/\/www.positivemayo.com\/en\/the-famous-japanese-anko\/","title":{"rendered":"The famous Japanese ANKO"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4674\" class=\"elementor elementor-4674 elementor-4673\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d1c796b e-flex e-con-boxed e-con e-parent\" data-id=\"d1c796b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a6f0c87 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"a6f0c87\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-d5f1399 e-flex e-con-boxed e-con e-parent\" data-id=\"d5f1399\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-0b4449e e-con-full e-flex e-con e-child\" data-id=\"0b4449e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b1528c elementor-widget elementor-widget-image\" data-id=\"2b1528c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"520\" src=\"https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-1024x665.jpg\" class=\"attachment-large size-large wp-image-4710\" alt=\"\" srcset=\"https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-1024x665.jpg 1024w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-300x195.jpg 300w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-768x498.jpg 768w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-1536x997.jpg 1536w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/shutterstock_2478265989-2048x1329.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-795e654 e-con-full e-flex e-con e-child\" data-id=\"795e654\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d931515 elementor-widget elementor-widget-text-editor\" data-id=\"d931515\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A classic Japanese recipe for <strong>Anko (sweet azuki bean paste)<\/strong>, mainly used as a filling in desserts (dorayaki, mochi, or daifuku).<\/p>\n<p><span style=\"color: #aec145;\"><strong>Ingredients  <\/strong><\/span><\/p>\n<ul>\n<li>200 g dried azuki beans (or canned to save time)<\/li>\n<li>150-200 g sugar (adjust to taste)<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1fc5b99 e-flex e-con-boxed e-con e-parent\" data-id=\"1fc5b99\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2699e15 elementor-widget elementor-widget-text-editor\" data-id=\"2699e15\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #aec145;\">Preparing the beans<\/span> <\/strong><br \/>Rinse dried beans. Soak in cold water for 8 to 12 hours (ideally overnight). Drain.  <\/p>\n<p><span style=\"color: #aec145;\"><strong>Cooking beans <\/strong><\/span><br \/>Place soaked beans in a saucepan. Cover with water and bring to the boil. Drain and discard this initial cooking water to reduce bitterness.<br \/>Return the beans to the pan, cover with fresh water and cook over medium heat for about 1 hour, or until tender. Add water if necessary during cooking to prevent drying out.   <\/p>\n<p><span style=\"color: #aec145;\"><strong>Add sugar and salt <\/strong><\/span><br \/>Drain the beans and return them to the pan. Add the sugar and a pinch of salt. Cook over low heat, stirring constantly to dissolve the sugar and obtain a thick, homogeneous consistency. Continue cooking for 10-15 minutes, until the mixture takes on the texture of a paste.   <\/p>\n<p><span style=\"color: #aec145;\"><strong>Shaping and use <\/strong><\/span><br \/>Allow anko paste to cool before using. Use directly as a filling for dorayaki (Japanese pancakes), daifuku (filled mochi) or taiyaki (fish-shaped cakes). <br \/>Store anko in an airtight container in the refrigerator for one week or in the freezer for one month.<\/p>\n<p><span style=\"color: #aec145;\"><strong>Tips <\/strong><\/span><br \/>Mix the dough once cooked for a smooth texture. Add less water during the final cooking with the sugar for a thicker texture. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bf80724 e-flex e-con-boxed e-con e-child\" data-id=\"bf80724\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e66bd18 e-flex e-con-boxed e-con e-parent\" data-id=\"e66bd18\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-270f2eb elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"270f2eb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A classic Japanese recipe for Anko (sweet azuki bean paste), mainly used as a filling in desserts (dorayaki, mochi, or daifuku). Ingredients 200 g dried azuki beans (or canned to save time) 150-200 g sugar (adjust to taste) A pinch of salt Preparing the beans Rinse dried beans. Soak in cold water for 8 to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[123],"tags":[],"class_list":["post-4674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.1 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The famous Japanese ANKO - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/the-famous-japanese-anko\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The famous Japanese ANKO\" \/>\n<meta property=\"og:description\" content=\"A classic Japanese recipe for Anko (sweet azuki bean paste), mainly used as a filling in desserts (dorayaki, mochi, or daifuku). 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