AZUKIAN anko paste powder 20 kg
Ref : NISHMS002-S
€10.65
Tax Included
AZUKIAN anko is a sweet paste made from azuki red beans, which is a staple ingredient in Japanese desserts. This powdered version can be used to make a smooth paste, which is an essential ingredient in traditional and modern desserts such as mochi, ice cream, pastries, and sweet soups.
Lanko azukian is one of the essential ingredients in wagashi. It is a nutrient-rich dessert that contains dietary fiber, folate, protein, vitamins, and minerals. Anko, or red bean paste, is used in Japanese, Chinese, and Korean desserts. It is made by boiling azuki beans with sugar and a pinch of salt.
The Japanese use this sweet paste in many traditional Japanese pastries, such as Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju, Zenzai, and Anpan. For a fusion dessert, you can also top your morning toast or pancakes with this paste. Anko azukian has a creamy texture. It is reminiscent of sweet potato.
It is sweet thanks to the addition of sugar. How much water should I add when rehydrating? When using Anko powder, if you use 100 g of Anko powder, add 100 g of water.
Once rehydrated, if I want to add sugar, how much should I add?
If you are using sugar, ideally stick to the following ratios:
100 g of shiroan powder, 100 g of sugar, 100 g of water. Put all the ingredients in a saucepan, mix together and heat over medium heat. The mixture will gradually thicken, depending on the heat.
Do not turn off the heat while it is simmering. Cooking is complete when the consistency is to your liking. This powder allows you to make mochi and other daifuku with a white bean paste that has the right texture and sweetness for your recipes. It is a great alternative to ready-made pastes, which are often much too sweet.
NISHMS002-S
Data sheet
- Origin
- Osaka, Japan
- Packaging
- bag
- Ingredients
- 100% azuki red bean powder
- Storage
- Store in a cool, dry place away from light
The company's message:
"Welcome to Hashimoto, where we take great pride in our artisanal production of anko bean paste. For generations, we have been perfecting the art of creating the finest anko, the soul of traditional Japanese confectionery. We have four specialized production lines, each designed to create distinct varieties of anko with impeccable quality and authentic flavor.
From selecting the finest azuki beans to our innovative powder processing method, we combine time-honored traditions with modern precision. Our bean selection process begins with premium azuki beans sourced from Hokkaido, which have already undergone an initial sorting at their origin.
However, we take excellence one step further by implementing our own rigorous selection processes. Beyond the trained eyes of our experts, we use advanced wind, color, and density sorting technologies to ensure that only the perfect beans enter our production. The art of making anko requires both human expertise and precision technology.
Our master craftsmen avoid uneven cooking and control texture through critical bean cooking and dough kneading processes, skills refined over generations. At the same time, our washing and cooking processes use state-of-the-art machinery to ensure consistency and efficiency. This perfect combination of craftsmanship and modern technology allows us to offer exceptional anko for both home and professional use, continuing the tradition of excellence for which Hashimoto is renowned.
Our powdered anko is carefully sifted, washed, cooled, and dehydrated to preserve the authentic flavor of the beans. The entire process, from particle preservation to final packaging, is automated in a pristine environment, and additional quality checks by operators ensure product consistency despite large-scale production.
AZUKIAN anko is a sweet paste made from azuki red beans, which is a staple ingredient in Japanese desserts. This powdered version can be used to make a smooth paste, which is an essential ingredient in traditional and modern desserts such as mochi, ice cream, pastries, and sweet soups.
Lanko azukian is one of the essential ingredients in wagashi. It is a nutrient-rich dessert that contains dietary fiber, folate, protein, vitamins, and minerals. Anko, or red bean paste, is used in Japanese, Chinese, and Korean desserts. It is made by boiling azuki beans with sugar and a pinch of salt.
The Japanese use this sweet paste in many traditional Japanese pastries, such as Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju, Zenzai, and Anpan. For a fusion dessert, you can also top your morning toast or pancakes with this paste. Anko azukian has a creamy texture. It is reminiscent of sweet potato.
It is sweet thanks to the addition of sugar. How much water should I add when rehydrating? When using Anko powder, if you use 100 g of Anko powder, add 100 g of water.
Once rehydrated, if I want to add sugar, how much should I add?
If you are using sugar, ideally stick to the following ratios:
100 g of shiroan powder, 100 g of sugar, 100 g of water. Put all the ingredients in a saucepan, mix together and heat over medium heat. The mixture will gradually thicken, depending on the heat.
Do not turn off the heat while it is simmering. Cooking is complete when the consistency is to your liking. This powder allows you to make mochi and other daifuku with a white bean paste that has the right texture and sweetness for your recipes. It is a great alternative to ready-made pastes, which are often much too sweet.
AZUKIAN anko paste powder 20 kg
€10.65
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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