Red bean paste, called Anko in Japanese, is a paste made of boiled, mashed, and sweetened red adzuki beans. It is a staple in many Chinese, Japanese, and Korean dishes.
- Mild and earthy taste
- Contains a lot of healthful properties. Such as fibre, folate, vitamin B6, and riboflavin. Also rich in minerals
- It can be used as filling for steamed buns, rice balls or mooncakes in China
- It can be used to make mochi, dorayaki, taiyaki and zenzai in Japan
- In Korean cooking, it can be added to porridge, rice, or steamed buns.
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Country of origin: China
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