为何选择日本供应
Hokkaido Erimo azuki + Kyoto wagashi specialty production produce export-grade anko at scales no other origin matches.
核心规格
Sugar (sucrose) 40-50%; azuki 50-55%; salt 0.1-0.3%; tsubuan vs koshian differs in texture only.
典型成品
Mass-volume wagashi (mochi, daifuku, taiyaki) export, premium hand-made retail, dessert-bakery flavour systems.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–100 kg paste; 100 g – 5 kg specialty grades
- 常规交货周期
- 4–8 weeks
- 原产地
- Hokkaido (azuki source), Kyoto / Tokyo (specialty wagashi production)
- 分类
- 食品原料
- 采收季节
- Continuous (azuki harvest October – November)
- 日本监管状态
- Food product; sugar / azuki under JAS
- 日文名称
- 粒あん / こしあん
- 罗马字
- 粒あん / こしあん
关于本原料
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).
监管状态
| 日本 | Food product; sugar / azuki under JAS |
|---|---|
| 欧盟 | Food import; allergen labelling for additives |
| 美国 | GRAS; FDA Prior Notice |
| 中国 | GACC food facility registration |