Red Bean Paste
Anko is a sweet red bean paste made from boiled azuki beans and sugar, forming the heart of countless Japanese confections like mochi and dorayaki. It comes in two main textures: smooth 'koshian' and chunky 'tsubuan'. This humble paste is a beloved staple in Japanese wagashi, or traditional sweets.
🍽️ Nutrition at a glance
Anko is a high-carbohydrate food, primarily from the beans' fiber and the added sugar, with very little fat or protein. A typical two-tablespoon serving provides around 100-120 calories, along with a good amount of plant-based iron and potassium.
Nutrition breakdown
| Calories | 240 kcal |
| Protein | 8 g |
| Carbs | 48 g |
| Fat | 0.5 g |
| Fiber | 8 g |
| Sugar | 30 g |
| Sodium | 10 mg |
| Potassium | 450 mg |
| Iron | 2.5 mg |
| Magnesium | 60 mg |
| Phosphorus | 120 mg |
| Folate | 80 mcg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.5 mg |
| Zinc | 1.5 mg |
Per 1/2 cup (130 g) · estimated, varies by recipe
💡 What's interesting
Culturally, anko is so integral to Japanese sweets that the saying 'azuki no tsumi' (the crime of azuki) humorously refers to someone being hopelessly addicted to its sweet, comforting taste. Nutritionally, it's a rare example of a dessert ingredient that offers both indulgent sweetness and beneficial dietary fiber from the whole bean.
