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Anko-ya no kodawari anko

Anko is the foundation of traditional Japanese sweets.

It is made from red azuki beans.

Hukuichi Bean Paste Co Ltd. Has been making anko Since the early 1950’s - for over 70 years!

In 2021, we introduced our new special anko “Anko-ya no kodawari anko” Our Bean Makers’ Special.

We recommend you give it a try.

Anko-ya no kodawari anko

Our azuki beans are the highest quality "皇(kagayaki)" azuki beans.

Our beans come from the well-known town Otofuke, which is in the Tokachi region, in Hokkaido, Japan’s north. The Otofuke town (Tokachi region) is famous throughout Japan for growing the highest quality azuki beans.

Our azuki beans are carefully “hand” selected based on their shape, size, colour, and density which is approved by the JA Otofuke (agricultural association).

Our unique blend that emphasizes the flavor of azuki beans. Giving it a subtle sweetness. Anko is often eaten with bread, and also used when making mochi (rice cakes). Our anko is made using no additives or coloring.

It is a delicious bean paste that you can enjoy each day.

Anko-ya no kodawari anko The smooth bean paste

 The smooth bean paste uses 100% red beans from the Tokachi region of Hokkaido.

 By adding Bulgarian's fine unheated honey, we finished it so that it was smoother, easier to paint and more pleasant sweetness.

 Bulgaria is located in the same latitude as Hokkaido, and the ingredients themselves are very compatible, and it is the home of honey with a much longer history of beekeeping than Japan. Bulgarian Nut products used this time in particular meet the German "honey purity method", which is considered to be strictest honey standard in the world.

 Acacia called the "Queen of Honey"

 Linden , one of the most beloved honeys in Europe

 By mixing these two honeys, we made it possible to feel the flavor of honey while bringing out the flavor of red beans.

 Although we do the minimum heating to make it anko, we also consider the change in taste due to heating.

 Because it has a very delicate taste, we are particular about harvested in Yamaguchi Shimonoseki, next to Fukuoka.

 Please enjoy the harmony of Hokkaido Tokachi red beans and Bulgarian honey.

 Geobiz Co., Ltd. has been importing Bulgarian honey in our hometown of Fukuoka for nearly 20 years. It collected in a natural environment where pesticides are not used at all.
 https://geobiz.jp

   Anko-ya no kodawari anko matcha (Japanese tea)

Anko-ya no kodawari anko matcha (Japanese tea)

Horie Meishaen's tea (matcha)

Horie Meishaen's tea (company) is surrounded by the Mino mountain range, near the Ukiha headwaters of the Kose River which is centred around Imo river in Ukiha Town, Yoshiimachi at the foot of the Mino mountain range, and Ouzemino straddles Ukiha and Hoshino, Yame City. Cultivated in the Mino Plateau.

Most of their tea is kept shaded for about 10 days before picking to make sure optimum quality and flavour. This gives a mellow and dark green tea, rich with flavour.

* Horie Meishaen tea, is a seventh generation farm which over this time has continued to improve and refine their tea, Their Okumidori tea recently won a gold medal at the Paris Japanese Tea Competition in 2020.

Matcha tea leaves are mainly cultivated on the Ouzemino Plateau, which straddles Ukiha and Hoshino, Yame City.

We have used Horie Meishaen’s ”Tencha” and selected it for our new kodawari anko.

In order to enhance the refreshing taste of matcha, it is seasoned with sophisticated sugar.

The color of this anko is bright, but no coloring agents or chlorella are used. I hope you enjoy the very deep taste of macha in our new anko-ya no kodawari (macha anko).

How to eat

Please touch the photo that looks delicious.

How to cook

Ohagi (for 7 pieces)

Ingredients

  • 1 cup mochi rice
  • 1 tbsp sugar
  • A pinch of salt
  • 280g Anko (7 x 40g)

How to cook

  1. Wash the mochi rice, soak for more than an hour in plenty of water, and then cook the rice (using a rice cooker and approximately 1 cup of water), then let stand for about 5 minutes before opening the rice cooker.
  2. Transfer to a bowl while it is still hot, add sugar, salt and then “half pound” or “partially pound” the mochi. this means do not fully pound altogether!
  3. Roll about 40g of mochi rice with water in your hand.
  4. Roll out about 40g Anko flat and round on top of a lightly damp cloth.
  5. Wrap the mochi balls with the flat anko using the lightly damp cloth. Unwrap and enjoy!

Zenzai (for 2)is a traditional Japanese dessert made with anko and mochi

Ingredients

  • 280g Anko
  • Water 150cc
  • Mochi or sticky rice balls
  • A little salt to taste

How to cook

  1. Bring the water to a boil, while stirring
  2. Once the water boils, reduce heat to a simmer.
  3. Blend the Anko in the hot water until it’s dissolved.
  4. Pour anko water mixture into bowls and add the mochi or sticky rice balls.
  5. ☆ Add salt to your taste and enjoy !

An-butter

Anko butter is a popular way of eating anko in Japan.
Spread on bread or toast and enjoy!

Ingredients

  • Water 100ml
  • 100g Anko
  • 20g butter
  • 10g condensed milk (15g fresh cream)
  • Salt, to taste.

How to cook

  1. Bring water to Boil, then add the anko. Stir and boil again.
  2. Add butter and condensed milk (or fresh cream), salt to taste.
  3. Simmer to reduce, then allow the mixture to cool for 10 mins and put in a storage container.
  4. ※For Macha An-butter, mix 100g of anko and 30g of butter with condensed milk (20g) add macha powder to taste
  5. By adding condensed milk, you will find it smooth and delicious.

Mizu Yokan

Mizu Yokan is a Japanese traditional jelly dessert made of Anko, agar, and sugar.

Ingredients

  • ½ Stick of agar
  • Water 350ml
  • 15g sugar
  • 280g Anko
  • Salt, to taste.

How to cook

  1. Wash the agar stick and soak in water for 30 minutes to 1 hour.
  2. Cut the agar into small pieces and place into the water in a saucepan over medium heat and stir.
  3. Cook for about 5 minutes, add sugar, melt, and strain.
  4. Put Anko on low heat, slowly stir so that the bottom of the pan does not burn, add salt as you like. When it boils, remove from heat.
  5. Remove pan from heat and place in a tray of cold water. When it thickens a little, pour mixture into a wet/damp mould of your choice, refrigerate to set.

Free Anko sample in Tokyo

If you are in Tokyo Daikanyama, Please be sure to visit "Megudai" restaurant.
You will be able to sample our "Anko-ya no kodawari Anko. “
Megudai offer samples in various products such as dumplings, caviar & beer and much more!

Click here for more information about "Megdai" ↓
https://megdai.com
Address : Daikanyama Edel-haim 101,3-13 Daikanyama-cho, Shibuya-ku, Tokyo 150-0034,Japan

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contact

福一製餡株式会社
Address :2-5-10 Shimizu, Minami-ku, Fukuoka City, Fukuoka 815-0031 , Japan
TEL: 092-541-3440
FAX: 092-541-3960
HP: https://hukuichi-seian.com
MAIL: hukuichi-seian@nifty.com

※Although we are not great at English, please email us with any enquiries. We will do our best at assisting your enquiry.

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