How to Make Tsubu-An (Anko)

Tsubuan on Plate

Hooray! I can finally post ‘How to Make Tsubu-An’ here, so after this post I will be able to start making more Japanese Sweets and post on this blog.

As I mentioned before ‘An’ (or ’Anko’, they are same thing) is the main component of Japanese Sweets. It is normally a sweet paste made of beans. There are mainly three types of An (Anko) used for Japanese Sweets and they are ‘Tsubu-An’, ‘Koshi-An’ and ‘Shiro-An’.

  • Tsubu-An ; Made of Azuki beans
  • Koshi-An ; Made of Azuki beans, sieved and skins removed
  • Shiro-An  ; Made of white beans, skinned and sieved

Azuki

‘Tsubu-An’ has Azuki bean’s skin left and not sieved so it’s got more of a coarse texture among all the other ‘Anko’. And maybe because of this coarseness it is tended to be used for more casual Sweets. It needs less procedure to make Tsubu-An but that is not the reason I make this type more often. I like Tsubu-An’s texture the most. It is very versatile. If you are interested in making Japanese Sweets, Tsubu-An making is the great place to start.

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