Anko (Sweet Red Bean Paste)
粒あん / こしあん (粒あん / こしあん)
Pourquoi sourcer au Japon
Hokkaido Erimo azuki + Kyoto wagashi specialty production produce export-grade anko at scales no other origin matches.
Spec clé
Sugar (sucrose) 40-50%; azuki 50-55%; salt 0.1-0.3%; tsubuan vs koshian differs in texture only.
Produit fini typique
Mass-volume wagashi (mochi, daifuku, taiyaki) export, premium hand-made retail, dessert-bakery flavour systems.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–100 kg paste; 100 g – 5 kg specialty grades
- Délai typique
- 4–8 weeks
- Régions d'origine
- Hokkaido (azuki source), Kyoto / Tokyo (specialty wagashi production)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Continuous (azuki harvest October – November)
- Statut réglementaire au Japon
- Food product; sugar / azuki under JAS
- Nom japonais
- 粒あん / こしあん
- Romaji
- 粒あん / こしあん
À propos de cet ingrédient
Sweet red bean paste — the foundational ingredient of Japanese wagashi (mochi, dorayaki, taiyaki, daifuku, manju). Two principal forms: tsubuan (whole-bean texture) and koshian (smooth-strained). Hokkaido azuki (Tokachi-region 'Erimo' cultivar) anchors most commercial production; specialty wagashi producers in Kyoto / Tokyo maintain in-house anko production. Mass-volume retail anko (canned, frozen) supports export wagashi supply chains. Distinct from existing 'azuki-bean' entry (raw bean) and 'tamba-kuromame' (different bean species).
Statut réglementaire
| Japon | Food product; sugar / azuki under JAS |
|---|---|
| Union européenne | Food import; allergen labelling for additives |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |