Anko (Sweet Red Bean Paste)
粒あん / こしあん (粒あん / こしあん)
Mengapa memilih Jepang
Hokkaido Erimo azuki + Kyoto wagashi specialty production produce export-grade anko at scales no other origin matches.
Spesifikasi utama
Sugar (sucrose) 40-50%; azuki 50-55%; salt 0.1-0.3%; tsubuan vs koshian differs in texture only.
Produk akhir tipikal
Mass-volume wagashi (mochi, daifuku, taiyaki) export, premium hand-made retail, dessert-bakery flavour systems.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–100 kg paste; 100 g – 5 kg specialty grades
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Hokkaido (azuki source), Kyoto / Tokyo (specialty wagashi production)
- Kategori
- Bahan makanan
- Musim panen
- Continuous (azuki harvest October – November)
- Status regulasi Jepang
- Food product; sugar / azuki under JAS
- Nama Jepang
- 粒あん / こしあん
- Romaji
- 粒あん / こしあん
Tentang bahan ini
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).
Status regulasi
| Jepang | Food product; sugar / azuki under JAS |
|---|---|
| Uni Eropa | Food import; allergen labelling for additives |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC food facility registration |