Japan Anko Guide 2025
Anko — Japan's beloved red bean paste — is the soul of wagashi confectionery. From the simple pleasure of biting into a warm taiyaki on a winter street to the refined elegance of a koshian nerikiri at a Kyoto tea ceremony, anko appears in more Japanese sweets than any other ingredient. This guide covers everything you need to know: types, sweets to try, where to buy, and how anko is made.
Find Hotels Near Tokyo's Best Wagashi Districts
Stay near Asakusa, Akasaka, or Nihonbashi for easy access to Tokyo's finest anko sweets — from traditional Toraya to the underground depachika food halls.
What Is Anko? Japan's Beloved Red Bean Paste
Anko (あんこ) is a sweet red bean paste made from azuki beans — the cornerstone ingredient of Japanese traditional confectionery (wagashi). For more than a thousand years, anko has been central to Japanese sweets culture, from the humble anpan bread roll to elaborate tea ceremony confections. Its earthy sweetness and versatile texture make it uniquely Japanese: no other cuisine uses the same combination of ingredients in quite the same way.
Anko at a Glance
- • Main ingredient: Azuki beans (小豆) — small red beans native to Asia
- • Other ingredients: Sugar (traditionally white cane sugar) and a pinch of salt
- • Main types: Tsubuan (chunky), koshian (smooth), shiro-an (white bean paste)
- • Used in: Mochi, dorayaki, taiyaki, anmitsu, daifuku, yokan, anpan, manju
- • Cultural significance: Core to wagashi (和菓子) — traditional Japanese sweets served at tea ceremonies
Azuki beans contain high levels of fiber, iron, and polyphenols. While anko is sweetened, it retains nutritional properties that have made it a respected food ingredient in Japanese culture for centuries. The art of making premium anko is considered a specialist craft, and master confectioners (wagashishi) train for years to perfect its preparation.
Types of Anko: Tsubuan vs Koshian vs Shiro-An
Tsubuan (粒あん) — Chunky Bean Paste
Tsubuan retains the whole bean pieces and skins, giving it a rustic, textured consistency. The individual beans hold their shape while being soft and sweet. Many Japanese prefer tsubuan for its more robust flavor and satisfying texture. It is commonly used in dorayaki, taiyaki, and traditional daifuku mochi.
Koshian (こしあん) — Smooth Strained Paste
Koshian is strained through a fine sieve to remove all bean skins, producing a perfectly silky, uniform paste. It has a more refined, delicate flavor — less earthy, more purely sweet. Koshian is favored for premium wagashi served at tea ceremonies, and for nerikiri (sculpted seasonal sweets).
Shiro-An (白あん) — White Bean Paste
Made from white beans (usually white kidney beans or lima beans), shiro-an has a milder, more delicate sweetness than red bean anko. Its neutral flavor makes it ideal for absorbing other flavors — matcha, sakura, yuzu — and it is used as the base for many colored and flavored wagashi.
Which Type Is Best?
Neither is objectively better — it depends on personal preference and the sweet. A rough rule: tsubuan for casual everyday sweets, koshian for refined tea ceremony confections, shiro-an for delicate seasonal flavored wagashi. Many Japanese people have a strong preference for one over the other; it is a common conversation topic.
Top Anko Sweets to Try in Japan
Classic Wagashi
- • Daifuku (大福): Soft mochi rice cake stuffed with anko — often with strawberry inside (ichigo daifuku)
- • Manju (饅頭): Steamed or baked dough buns filled with anko — countless regional varieties
- • Yokan (羊羹): Firm jellied anko block, sliced and served with tea — ages well, often given as gifts
- • Anmitsu (あんみつ): Cold dessert with anko, agar jelly cubes, mochi, and sweet syrup
Street Food & Casual Sweets
- • Taiyaki (たい焼き): Fish-shaped waffle filled with anko — a beloved street food since the Meiji era
- • Dorayaki (どら焼き): Two honey pancakes sandwiching anko — famously associated with Doraemon
- • Anpan (あんパン): Soft bread roll filled with anko — invented in Tokyo in 1874, still popular in every conbini
- • Imagawayaki (今川焼き): Round thick pancake filled with anko, sold at festivals and food stalls
Seasonal Anko Sweets
Japan's wagashi culture changes with the seasons. Spring brings sakura mochi (pink mochi with anko, wrapped in salted cherry leaf). Summer features mizu yokan (chilled lighter yokan). Autumn brings chestnut manju (kuri manju). Winter has the hearty zenzai — warm anko soup with soft mochi, served at temples during New Year.
Where to Buy the Best Anko Sweets
Toraya (虎屋) — Tokyo & Kyoto
Founded in Kyoto over 500 years ago and supplier to the Imperial household, Toraya is Japan's most prestigious wagashi brand. Their yokan and seasonal nerikiri are benchmarks of the craft. Main store in Akasaka (Tokyo) and historic Kyoto branch near the Imperial Palace. Prices: ¥500–¥1,200 per piece; gift boxes ¥2,000–¥8,000.
Funawa (舟和) — Asakusa, Tokyo
A beloved Asakusa institution since 1902, Funawa specializes in imo yokan (sweet potato yokan) and anmitsu. Their shop near Senso-ji temple is a perfect stop after sightseeing. Anmitsu sets ¥650–¥900; imo yokan ¥300–¥600 per piece.
Depachika (Department Store Basement)
Isetan Shinjuku, Takashimaya Nihonbashi, and Daimaru Tokyo all have extensive wagashi floors in their basement food halls. Many smaller regional wagashi makers only distribute through depachika — the selection far exceeds any single shop. Expect to pay ¥300–¥800 per piece, with beautiful gift packaging available.
Convenience Stores (Everyday Anko)
7-Eleven, FamilyMart, and Lawson all stock quality anpan (¥130–¥160), dorayaki (¥150–¥180), and daifuku mochi (¥120–¥200). Lawson's Uchi Cafe series occasionally releases premium anko desserts. For a quick, affordable introduction to anko, convenience store options are surprisingly good.
How Anko Is Made: The Traditional Process
Making anko from scratch is a meditative process that requires patience. Professional wagashishi (confectioners) spend years developing the intuition to make perfect anko — knowing exactly when the beans are ready, how much sugar to add, and when to stop cooking.
Step 1: Soak the Azuki Beans
Dried azuki beans are rinsed and soaked in cold water overnight (8-12 hours). This hydrates the beans and reduces cooking time. Some makers skip the soak and use a quick-soak method: bring to a boil, drain, and refill with fresh water.
Step 2: Simmer Until Tender
Beans are simmered in fresh water (1–1.5 hours) until completely tender — a bean should crush easily between thumb and finger. The cooking water is drained and replaced multiple times to reduce bitterness (this step is called "shibukiri").
Step 3: Sweeten and Cook Down
Sugar (roughly equal weight to the beans) is added in stages and cooked over medium heat, stirring continuously to prevent burning. The mixture reduces until it reaches the desired consistency — soft and pliable, not stiff or dry.
Step 4 (For Koshian): Strain Through a Sieve
For koshian, the cooked beans are pressed through a fine-mesh sieve to remove all skins. The strained liquid is then re-cooked to concentrate it. This step takes significant time and effort — which is why premium koshian wagashi commands higher prices.
Frequently Asked Questions
What is anko?▼
What is the difference between tsubuan and koshian?▼
Is anko vegan?▼
Where can I buy authentic anko sweets in Japan?▼
How much do anko sweets cost in Japan?▼
Book Your Tokyo Wagashi Experience
From Asakusa street-side taiyaki stalls to Ginza depachika wagashi counters, Tokyo offers anko sweet experiences for every budget and palate.