What is anko? Info and recipe suggestions

Are you familiar with anko? I was not until recently, when I learned about it while preparing a dessert for an Instagram foodie collaboration. The theme was legumes, and I thought this would be the perfect time for me to revisit an ingredient I haven’t used in a very long time: adzuki/azuki beans.

Adzuki/azuki beans “are known for being low in fat and high in vegetable protein. They also contain oligosaccharides and dietary fiber, which help regulate intestinal function, and have a high proportion of insoluble dietary fiber. These beans are also rich in potassium, which functions to excrete excess salt from the body, so azuki are a beneficial ingredient choice when concerned about salt intake. They also contain iron, important for maintaining healthy blood, and vitamin B1, which supports carbohydrate metabolism (…) Azuki bean tea, made by roasting and boiling azuki beans, is said to promote blood circulation and metabolism due to its saponin and potassium content, and is popular in Japan for its warming effects, especially during cold seasons.”

Adzuki/azuki beans are used worldwide in a wide variety of dishes. In Japan, they are processed into anko paste あんこ, with sugar kneaded in. Besides wagashi (Japanese-style confectionery), anko paste “is also used as an ingredient of the popular Japanese bread “Anpan.” It is also widely used in parfaits and other styles of confectionery.”

I made anko by boiling adzuki beans, blending them until smooth and silky, adding sugar and a pinch of salt, and cooking the resulting paste on the stove (recipe credit: justonecookbook.com) I added anko to my usual no-churn vanilla ice cream, which I served topped with strawberry sauce, candied adzuki beans, edible flowers, and berries from the garden.

I also used anko to make delicious protein balls, with just 4 ingredients: anko, oats, cranberries, and pumpkin seeds.

Gently sweet and velvety, the anko made a big difference to the ice cream and the protein balls. I could taste the beans, but the flavor was mild and earthy, a hug of wholesomeness beautifying these humble homemade treats. I made a fresh batch of anko immediately after finishing the first, and I can’t wait to make more desserts with it 🙂

A protein-packed sweetness surprise!

Do you have a favorite recipe with beans? Let me know in the comments 🙂

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