Anko (Red Bean Paste) - Koshian (Smooth Paste Type), 10.58 oz
[This Product's "Best By" date is 6/15/2024]
While you can certainly make your own anko, it is so much easier to purchase this pre-made red bean paste made of premium Hokkaido adzuki red beans. This particular brand of anko is made without the bean skins, resulting in a smoother texture, as opposed to Tsubuan style, which is chunkier. Used in both sweet and savory dishes, Koshian makes a great filling for mochi, daifuku or dorayaki, a topping for ice cream or pancakes, and is often used to flavor candies or Japanese confectionery.
1. In a small bowl, mix soy sauce and the anko, and split into 8 parts.
2. Remove the stalk from strawberries and cover them with the anko. Set aside.
3. Mix shiratama powder and 1 tablespoon of Katakuri powder in a microwavable bowl. Slowly add water while mixing, making a smooth mixture. Add sugar and mix.
4. Cover the bowl with cling wrap and microwave for 1.5 minutes.
5. Take the bowl out and mix the contents well. Replace the cling wrap again and microwave for another 1.5 minutes.
6. Spread plenty of katakuri powder onto a working surface. Place the mochi mixture on the powder and sprinkle plenty of katakuri powder on top as well.
7. Press the mochi with your hands and spread to about a 4 x 8-inch rectangle shape.
8. Cut the mochi into 8 parts. Wrap around the strawberries covered with anko with mochi.
Red Bean, Sugar, Sorbit.