Anko (Sweet Red Bean Paste)
粒あん / こしあん (粒あん / こしあん)
Por que sourcing do Japão
Hokkaido Erimo azuki + Kyoto wagashi specialty production produce export-grade anko at scales no other origin matches.
Spec principal
Sugar (sucrose) 40-50%; azuki 50-55%; salt 0.1-0.3%; tsubuan vs koshian differs in texture only.
Produto final típico
Mass-volume wagashi (mochi, daifuku, taiyaki) export, premium hand-made retail, dessert-bakery flavour systems.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 10–100 kg paste; 100 g – 5 kg specialty grades
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Hokkaido (azuki source), Kyoto / Tokyo (specialty wagashi production)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Continuous (azuki harvest October – November)
- Status regulatório no Japão
- Food product; sugar / azuki under JAS
- Nome japonês
- 粒あん / こしあん
- Romaji
- 粒あん / こしあん
Sobre este ingrediente
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 regulatório
| Japão | Food product; sugar / azuki under JAS |
|---|---|
| União Europeia | Food import; allergen labelling for additives |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |