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An, also referred to as anko (crimson bean paste), varieties the inspiration of most wagashi (conventional Japanese sweets). There are numerous kinds of an, however the best to make at house is tsubu-an, a candy, chunky paste made with adzuki beans.
An is used to make wagashi reminiscent of ohagi or botamochi, the pounded rice dumplings served at higan (holidays across the spring and fall equinoxes). Different tsubu–an favorites embrace dorayaki, the place the paste is sandwiched between small pancakes, taiyaki (fish-shaped pastries stuffed with tsubu-an) daifuku (mochi-wrapped candy bean paste) and rather more.
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