{"id":9157,"date":"2026-03-10T00:10:51","date_gmt":"2026-03-09T15:10:51","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9157"},"modified":"2026-09-17T15:42:47","modified_gmt":"2026-09-17T06:42:47","slug":"shiro-an-varieties","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/shiro-an-varieties\/","title":{"rendered":"\u767d\u9921\u306f\u8c46\u3067\u4f55\u304c\u9055\u3046\uff1f\u624b\u4ea1\u30fb\u767d\u5c0f\u8c46\u30fb\u5927\u798f\u8c46\u306e\u7279\u5fb4\u3068\u4f7f\u3044\u5206\u3051"},"content":{"rendered":"

\"\u767d\u9921\u306f\u8c46\u3067\u4f55\u304c\u9055\u3046\uff1f\u624b\u4ea1\u30fb\u767d\u5c0f\u8c46\u30fb\u5927\u798f\u8c46\u306e\u7279\u5fb4\u3068\u4f7f\u3044\u5206\u3051\"<\/p>\n

What Kinds of Beans Are Used as Raw Material for Shiro-an?<\/h2>\n

Although we speak of shiro-an (white sweet bean paste) in a single word, the flavor and texture actually differ greatly depending on the type of bean used as raw material.<\/p>\n

In the world of wagashi, there is the fact that any white bean can be made into shiro-an. Representative raw-material beans include tebo beans, daifuku beans, white adzuki beans, white runner beans, and fuku-shiro-kintoki beans, each of which has its own unique characteristics.<\/p>\n

\u624b\u4ea1\u8c46\u306f\u767d\u3044\u3093\u3052\u3093\u8c46\u306e\u4ef2\u9593\u3067\u3001\u767d\u9921\u3068\u3057\u3066\u6700\u3082\u3088\u304f\u4f7f\u308f\u308c\u308b\u8c46\u3067\u3059\u3002\u305d\u306e\u540d\u524d\u306e\u7531\u6765\u306f\u3001\u534a\u8513\u6027\u306e\u305f\u3081\u652f\u67f1\u306e\u300c\u624b\u52a9\u3051\u304c\u306a\u304f\u3066\u3082\u826f\u3044\u300d\u3053\u3068\u304b\u3089\u4ed8\u3051\u3089\u308c\u307e\u3057\u305f\u3002\u56fd\u5185\u306e\u7523\u5730\u306f\u5317\u6d77\u9053\u304c\u4e2d\u5fc3\u3067\u3059\u3002<\/p>\n

\"\u767d\u9921\u306e\u539f\u6599\u3068\u306a\u308b\u69d8\u3005\u306a\u767d\u3044\u8c46\u306e\u7a2e\u985e\"<\/p>\n

White adzuki beans are a member of the adzuki family, with a somewhat ochre color. When made into an, the texture is that of adzuki itself, characterized by a light, crumbly texture. Being free of astringency, it takes on a crisp, clean flavor, making a delicious shiro-an that can be used in a wide range of wagashi.<\/p>\n

\u5927\u798f\u8c46\u306f\u3084\u3084\u5927\u7c92\u306e\u767d\u3044\u3093\u3052\u3093\u8c46\u3067\u3001\u7518\u7d0d\u8c46\u306a\u3069\u306b\u3088\u304f\u4f7f\u308f\u308c\u307e\u3059\u3002\u3042\u3093\u306b\u3059\u308b\u3068\u306d\u3063\u3068\u308a\u3068\u3057\u305f\u98df\u611f\u304c\u7279\u5fb4\u3067\u3059\u3002<\/p>\n

\n

The Difference in Flavor and Texture by Raw Material<\/h2>\n

The characteristics of shiro-an change surprisingly depending on the bean used.<\/p>\n

Shiro-an made with tebo beans is characterized by a somewhat rich, sticky texture. It has no off-putting flavor, the bean itself has sweetness, and it makes a delicious shiro-an. It pairs very well with egg, making it ideal for baked-manju-type wagashi.<\/p>\n

White adzuki bean shiro-an is characterized by a flavor with little off-putting quality, and suits mochi confections, manju, and jonamagashi. It has a light, crumbly texture, and being free of astringency, offers a crisp, clean flavor.<\/p>\n

\"\u767d\u9921\u306e\u539f\u6599\u8c46\u306b\u3088\u308b\u98df\u611f\u3068\u98a8\u5473\u306e\u9055\u3044\"<\/p>\n

\u5927\u798f\u8c46\u3084\u798f\u767d\u91d1\u6642\u8c46\u306f\u3001\u3042\u3093\u306b\u3059\u308b\u3068\u306d\u3070\u308a\u304c\u5f37\u304f\u306a\u308a\u307e\u3059\u3002\u3053\u306e\u305f\u3081\u3001\u3042\u3093\u3088\u308a\u306f\u7518\u716e\u3068\u3057\u3066\u4f7f\u7528\u3059\u308b\u306e\u304c\u304a\u3059\u3059\u3081\u3067\u3059\u3002\u798f\u767d\u91d1\u6642\u8c46\u306f\u716e\u8c46\u306b\u3082\u4f7f\u308f\u308c\u307e\u3059\u3002<\/p>\n

\u767d\u82b1\u8c46\u306f\u82b1\u8c46\u3044\u3093\u3052\u3093\u306e\u4ef2\u9593\u3067\u3001\u5927\u304d\u3044\u30b5\u30a4\u30ba\u304c\u7279\u5fb4\u3067\u3059\u3002\u3042\u3093\u306b\u3059\u308b\u3068\u3001\u30db\u30af\u30db\u30af\u3068\u3057\u305f\u98df\u611f\u304c\u3042\u308a\u3001\u3068\u3066\u3082\u7f8e\u5473\u3057\u3044\u9921\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n

\u6652\u9921\uff08\u3055\u3089\u3057\u3042\u3093\uff09\u306e\u53d6\u308a\u6271\u3044<\/h3>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u300c\u7279\u4e00\u53f7\u6652\u9921\u300d\u300c\u51a8\u58eb\u5370\u6652\u9921\u300d\u300c\u767d\u6652\u9921\u300d\u309212kg\u898f\u683c\u3067\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u6652\u9921\u306f\u5f62\u614b\u3084\u4f7f\u3044\u65b9\u304c\u5546\u54c1\u3054\u3068\u306b\u7570\u306a\u308b\u305f\u3081\u3001\u63a1\u7528\u524d\u306b\u898f\u683c\u66f8\u3067\u3054\u78ba\u8a8d\u3044\u305f\u3060\u3051\u307e\u3059\u3002<\/p>\n

\n

How to Choose the Optimal Shiro-an for Each Wagashi<\/h2>\n

The optimal raw material for shiro-an differs depending on the type of wagashi.<\/p>\n

For mochi confections, manju, and jonamagashi, white adzuki bean shiro-an is optimal. Its flavor with little off-putting quality brings out the delicate flavor of these refined wagashi.<\/p>\n

\"\u767d\u9921\u3092\u4f7f\u3063\u305f\u69d8\u3005\u306a\u548c\u83d3\u5b50\u306e\u7a2e\u985e\"<\/p>\n

For baked-manju-type wagashi, tebo bean shiro-an is recommended. It pairs very well with egg, and its rich, sticky texture suits baked confections well. Even in Western-influenced wagashi like Hakata Torimon, shiro-nama-an (kidney beans) is used, achieving a moist, refined sweetness.<\/p>\n

\u8272\u3084\u98df\u611f\u3067\u767d\u9921\u3092\u4f7f\u3044\u5206\u3051\u308b<\/h3>\n

Wagashi artisans know that making shiro-an with an understanding of the characteristics of the beans produces more delicious wagashi.<\/p>\n

\u4f8b\u3048\u3070\u3001\u8272\u3092\u6d3b\u304b\u3057\u305f\u548c\u83d3\u5b50\u306b\u306f\u3001\u767d\u3044\u8c46\u3067\u3064\u304f\u3063\u305f\u767d\u9921\u304c\u5411\u304d\u307e\u3059\u3002\u767d\u3044\u9921\u306f\u3001\u30d5\u30eb\u30fc\u30c4\u9921\u3084\u8272\u7269\u306e\u548c\u83d3\u5b50\u306e\u571f\u53f0\u3068\u3057\u3066\u91cd\u5b9d\u3055\u308c\u307e\u3059\u3002<\/p>\n

In addition, strongly sticky beans like daifuku beans and fuku-shiro-kintoki beans can have their characteristics maximized by using them as amani rather than as an.<\/p>\n

At Minoyo, we offerGenuine warabi starch<\/a>\u3001\u672c\u845b\u3001\u968f\u4e00\u672c\u845b\u304b\u3089\u99ac\u9234\u85af\u6fb1\u7c89\u3001\u5c0f\u9ea6\u6fb1\u7c89\u307e\u3067\u63d0\u4f9b\u3057\u3066\u304a\u308a\u3001\u767d\u9921\u3068\u7d44\u307f\u5408\u308f\u305b\u308b\u3053\u3068\u3067\u3001\u900f\u660e\u611f\u306e\u3042\u308b\u7f8e\u3057\u3044\u548c\u83d3\u5b50\u3092\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002<\/p>\n

\n

The Ingredients and Tools Needed for Making Shiro-an<\/h2>\n

Making delicious white an (sweet bean paste) requires the right ingredients and tools.<\/p>\n

The basic ingredients are white beans (tebo beans, white adzuki beans, otafuku beans, etc.), sugar, and water. Since the type of bean greatly changes the finished texture and flavor, choose according to the wagashi (traditional Japanese confectionery) you want to make.<\/p>\n

\"\u767d\u9921\u4f5c\u308a\u306b\u5fc5\u8981\u306a\u6750\u6599\u3068\u9053\u5177\"<\/p>\n

As for tools, you will need a large pot, a wooden spatula, a fine-mesh sieve, and bowls. Professional wagashi artisans often use copper pots, which conduct heat evenly and produce delicious an.<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u3082\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u8568\u83d3\u5b50\u306e\u53cb\u30fb\u845b\u83d3\u5b50\u306e\u53cb\u30fb\u6c34\u307e\u3093\u3058\u3085\u3046\u306e\u53cb\u306f\u3001\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308c\u3070\u751f\u5730\u304c\u3067\u304d\u308b\u30df\u30c3\u30af\u30b9\u7c89\u3067\u3059\u3002\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u306f\u3001\u3053\u3057\u9921\u30fb\u5bd2\u5929\u3068\u5408\u308f\u305b\u3066\u4f7f\u3046\u914d\u5408\u7528\u539f\u6599\u3067\u3059\u3002<\/p>\n

\u307e\u305f\u3001\u7df4\u308a\u30bf\u30a4\u30d7\u30fb\u7c89\u672b\u30bf\u30a4\u30d7\u306e\u7740\u8272\u6599\u3092\u53d6\u308a\u6271\u3063\u3066\u304a\u308a\u3001\u767d\u9921\u306b\u7f8e\u3057\u3044\u5f69\u308a\u3092\u6dfb\u3048\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n

Summary: Understand the types of white an and enjoy making wagashi even more<\/h2>\n

The types of white an differ greatly in both flavor and texture depending on the beans used as the raw material.<\/p>\n

\u624b\u4ea1\u8c46\u306f\u306d\u3063\u3068\u308a\u3068\u3057\u305f\u98df\u611f\u3067\u713c\u304d\u307e\u3093\u3058\u3085\u3046\u7cfb\u306b\u6700\u9069\u3001\u767d\u5c0f\u8c46\u306f\u3055\u3063\u304f\u308a\u3068\u3057\u305f\u98df\u611f\u3067\u3082\u3061\u83d3\u5b50\u306b\u5408\u3044\u3001\u767d\u82b1\u8c46\u306f\u3042\u3093\u306b\u3059\u308b\u3068\u30db\u30af\u30db\u30af\u3068\u3057\u305f\u98df\u611f\u306b\u306a\u308a\u307e\u3059\u3002\u5927\u798f\u8c46\u3084\u798f\u767d\u91d1\u6642\u8c46\u306f\u3001\u306d\u3070\u308a\u304c\u5f37\u3044\u305f\u3081\u7518\u716e\u3068\u3057\u3066\u4f7f\u7528\u3059\u308b\u306e\u304c\u304a\u3059\u3059\u3081\u3067\u3059\u3002<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u7279\u4e00\u53f7\u6652\u9921\u30fb\u51a8\u58eb\u5370\u6652\u9921\u30fb\u767d\u6652\u9921\u3092\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u5f62\u614b\u3084\u4f7f\u7528\u65b9\u6cd5\u306f\u898f\u683c\u66f8\u3067\u3054\u78ba\u8a8d\u304f\u3060\u3055\u3044\u3002<\/p>\n

\u8c46\u306e\u7279\u5fb4\u3092\u77e5\u3063\u3066\u767d\u9921\u3092\u4f5c\u308b\u3053\u3068\u3067\u3001\u548c\u83d3\u5b50\u4f5c\u308a\u304c\u3082\u3063\u3068\u697d\u3057\u304f\u306a\u308a\u307e\u3059\u3002\u8272\u3092\u6d3b\u304b\u3057\u305f\u548c\u83d3\u5b50\u306b\u306f\u767d\u3044\u9921\u3001\u713c\u304d\u83d3\u5b50\u306b\u306f\u624b\u4ea1\u8c46\u3001\u3082\u3061\u83d3\u5b50\u306b\u306f\u767d\u5c0f\u8c46\u3068\u3001\u7528\u9014\u306b\u5408\u308f\u305b\u3066\u4f7f\u3044\u5206\u3051\u308b\u3053\u3068\u3067\u3001\u3088\u308a\u7f8e\u5473\u3057\u3044\u548c\u83d3\u5b50\u304c\u751f\u307e\u308c\u307e\u3059\u3002<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u548c\u83d3\u5b50\u539f\u6599\u30927\u3064\u306e\u30ab\u30c6\u30b4\u30ea\u30fc\uff08\u3057\u308b\u3053\u7528\u6750\u6599\u53ca\u3073\u7a2e\u7269\u3001\u679c\u5b9f\u985e\u3001\u8449\u53ca\u3073\u305d\u306e\u4ed6\u690d\u7269\u985e\u3001\u5404\u7a2e\u6fb1\u7c89\u985e\u3001\u6817\u30fb\u6885\u985e\u3001\u30aa\u30ea\u30b8\u30ca\u30eb\u5546\u54c1\u3001\u7740\u8272\u6599\uff09\u3067\u63d0\u4f9b\u3057\u3066\u304a\u308a\u3001\u696d\u52d9\u7528\u898f\u683c\u3067\u306e\u8ca9\u58f2\u304c\u4e2d\u5fc3\u3067\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n\n\n

Please feel free to consult us about commercial procurement and sample requests<\/h2>\n\n\n\n

\u7f8e\u6fc3\u4e0e\u306f\u4eac\u90fd\u306b\u62e0\u70b9\u3092\u7f6e\u304f\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u53d6\u308a\u4e0a\u3052\u305f\u539f\u6599\u306e\u696d\u52d9\u7528\u8abf\u9054\u3084\u3001\u304a\u8a66\u3057\u30b5\u30f3\u30d7\u30eb\u3001\u30ed\u30c3\u30c8\u30fb\u898f\u683c\u306e\u3054\u76f8\u8ac7\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u73fe\u5834\u306b\u5bc4\u308a\u6dfb\u3063\u305f\u63d0\u6848\u3092\u884c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n

For Minoyo's business and strengths, please see Our Business & Why We Are Chosen<\/a> . For the actual flow of doing business, see Ordering Process & How to Order<\/a>; for questions, we have compiled them at Frequently Asked Questions<\/a> . For individual consultations, please use Contact<\/a> or material download<\/a> to get in touch.<\/p>","protected":false},"excerpt":{"rendered":"

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 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