Legume
Paste
Adzuki paste (anko) is cooked beans sweetened and mashed—either coarse tsubuan with skins and bean pieces left in, or smooth koshian pushed through a sieve. Sugar level and moisture decide whether the paste is pipeable for mochi fillings or firm enough to shape into sweets. Beyond Japanese and Chinese confectionery, the paste fills dorayaki, steamed buns, and mooncakes, or flavours ice cream and toast spreads. Unsweetened mashed beans exist but “paste” in this context almost always means the sweet confectionery form. Warm gently; scorching turns it bitter.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 10.3 mg
- Salt 0.02 g
- Total Carbohydrate 19.4 g
- Dietary Fibre 5.64 g
- Total Sugars 1.99 g
- Complex / starch 12.2 g
- Protein 8.91 g
- Water 65.5 g
- Energy 124 kcal
- Water 65.5 g
- Carbohydrates 19.4 g
- Protein 8.91 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Vitamins 166 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.7 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.5 µg
- Vitamin B9 — Folate 132 µg
- Vitamin C 2 mg
- Vitamin E 0.54 mg
- Vitamin K 8.5 µg
- Minerals 324 mg
- Major Minerals 322 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.7 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.5 · vitamin-b9-folate: 131.7 · vitamin-e: 0.54 · vitamin-k: 8.5 ·
Minerals
Paste of Adzuki Bean: composition reflects this culinary part relative to the whole ingredient.
History
Sweet red-bean paste became central to Japanese wagashi and tea-sweet traditions.
Distinctions between chunky tsubuan and strained koshian were fixed in confectionery practice.
Canned and refrigerated anko made sweet adzuki paste a pantry staple beyond home cooking.