餡（あんこ） | 京菓子・和菓子原料の専門商社

かのこ豆と甘納豆は何が違う？業務用の選び方と使い分け

2026年8月27日

製菓材料のカタログを見ると、「かのこ豆」と「甘納豆」が別の商品として並んでいます。どちらも豆を甘く加工したものに見えますが、仕上げ方が違います。この違いを知らないまま置き換えると、甘さの出方や見た目が変わります。ここではかのこ豆と甘納豆の違いを整理したうえで、豆の種類ごとの使い分けをまとめます。

Although we simply say "white an (sweet bean paste)," the flavor and texture actually differ greatly depending on the variety of bean used. In the world of wagashi, any white bean can, in fact, be used to make white an.

わらび饅頭の材料と配合｜本蕨粉と葛粉の使い分け

March 10, 2026

Warabi manju is a cool wagashi in which an is wrapped in a translucent dough. Made with genuine warabi starch or kuzu starch, its appeal lies in a chewy texture and beautiful appearance. As a summer tradition, it is loved at many wagashi shops.

A Guide to Wagashi Ingredients for Higan: Choosing the Best Materials for Ohagi and Botamochi

March 10, 2026

During the Higan season, more wagashi shops and households make ohagi and botamochi by hand. But did you know that choosing the wrong ingredients can greatly change the texture and flavor?

おはぎの作り方｜もち米とうるち米の割合で変わる食感とあんの合わせ方

March 10, 2026

おはぎ作りに必要な材料は、実はとてもシンプルです。もち米、あんこ、きな粉、黒ごま、そして塩。この5つでおはぎは作れます。ただし、材料選びと配合比率で仕上がりが大きく変わるため、それぞれの特性を押さえておきます。

ぼたもちとおはぎは何が違う？春と秋で変わる呼び名

March 10, 2026

Botamochi is a traditional Japanese wagashi essential to the spring equinox (higan). Named after the botan (peony) flower, this wagashi is made by coating a mochi-rice dough with adzuki-bean an.