Used as a filling for soft rice balls

Used as a filling for soft rice balls recipe videos

This is a sweet filling, most commonly made from red bean paste (anko), used in traditional Japanese mochi (soft rice balls) and other East Asian confections. The paste is typically made from azuki beans boiled with sugar until they form a smooth or chunky texture. It is a staple in Japanese wagashi and is also widely used in Chinese, Korean, and Taiwanese desserts.

🍽️ Nutrition at a glance

Red bean paste is primarily a source of carbohydrates, with a moderate amount of plant-based protein and dietary fiber. A typical serving provides around 200-250 calories, along with key minerals like iron and potassium.

Nutrition breakdown

Calories	220 kcal
Protein	7 g
Carbs	42 g
Fat	0.5 g
Fiber	6 g
Sugar	22 g
Sodium	10 mg
Potassium	450 mg
Iron	2.5 mg
Magnesium	60 mg
Phosphorus	120 mg
Zinc	1.5 mg
Thiamin (B1)	0.15 mg
Folate	80 mcg
Manganese	0.8 mg

Per 1/2 cup (130 g) · estimated, varies by recipe

💡 What's interesting

Culturally, red bean paste is considered an auspicious ingredient in Japan, often associated with celebrations and good fortune. Nutritionally, azuki beans are one of the healthiest legumes, known for their high antioxidant content and potential benefits for heart health and blood sugar regulation.