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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.
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.
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?
The ingredients needed to make ohagi are actually very simple. Mochi rice, an, kinako, black sesame, and salt. With just these, you can make authentic ohagi at home. However, since ingredient selection and proportions greatly affect the finished result, it is important to understand the characteristics of each.
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.
The wagashi essential to Tango no Sekku (Boys' Festival) are kashiwa mochi and chimaki. Making these traditional wagashi requires choosing the right materials. Kashiwa mochi calls for joshin-ko (rice flour), shiratama-ko (glutinous rice flour), an (sweet bean paste), and oak leaves. Chimaki requires joshin-ko, glutinous rice flour, sugar, and bamboo leaves.
Founded in 1902 (Meiji 35), the soybean roastery of Kyoto's Minoyo. Skilled artisans roast domestic soybeans—cultivated with care starting from the soil—using a far-infrared roaster.
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