Anko is a sweet red bean paste that is commonly used in traditional Japanese desserts. It is made from azuki beans that are boiled, mashed, and sweetened with sugar to create a smooth and creamy texture. Anko can be used as a filling for mochi, dorayaki, and other sweets, or it can be eaten on its own as a dessert. There are two types of anko – tsubuan, which is coarsely mashed and contains some whole beans, and koshian, which is smooth and made with strained beans. Anko is a staple ingredient in Japanese cuisine and is also popular in other Asian countries such as China and Korea.
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