Anko Dama: Sweet Red Bean Paste Wagashi Balls
The last time when I went shopping at a supermarket, together with other foodstuffs, I bought a Wagashi sweet called “Anko Dama (あんこ玉)” for the first time in a while.
The confection brings back memories of my childhood, for I used to eat it when I was a kid.
Anko Dama (あんこ玉)
This is the product I picked up this time.
The confection Anko Dama is considered a variety of Dagashi, and in the old days, Dagashiya candy shops carried it.
In its name, “Anko (あんこ)” stands for sweet Azuki red bean paste, while “Dama (玉)” means “ball” in Japanese.
And the Wagashi (Dagashi) is made out of Anko paste that’s been packed together in a ball, which is further traditionally coated in “Kinako (きな粉)” roasted soybean flour or “Kanten (寒天)” agar.
Based on the ingredient list on the back of the package, these are a modern type of Anko Dama with a white sugar coating, so it is pretty sweet.
But since these balls have a refined sweet taste characteristic of Anko, the sweetness doesn’t linger in the mouth and leaves a refreshing aftertaste.
Anko Dama is one of the most loved Dagashi treats in Japan, which has been around since the early Showa period (Showa: 1926 to 1989).
Since the sweet has a very Japanese taste, I think this item is undoubtedly a must-try for Wagashi lovers.
(Reference Page: Wikipedia あんこ玉 )