Adzuki bean paste (Anko) from Gohan: Everyday Japanese Cooking: Memories and Stories from My Family's Kitchen (page 234) by Emiko Davies

  • dried adzuki beans
    In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
  • sugar
  • Serves : 750g

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled mochi and cheese snack (Isobe mochi); Arrowroot mochi (Warabimochi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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