Anko Butter from Kuze Fuku Shoten
I got a jar of butter from Kuze Fuku Shoten in the market of a Mujirushi Ryohin recently. To those who know little about Japanese food, I think the butter is quite unique because its base ingredient is sweetened chunky Azuki red bean paste called “Anko (餡子)” or “An (餡)”.
I’m a Japanese born and raised in Japan and know both the taste of Anko and butter, but this was the first time I bought the combination product, An (Anko) Butter.
So first, I checked the ingredient list on the side of the jar. According to that, the first ingredient is “Tsubu An (粒あん)“, or chunky red bean paste, and other ingredients mainly include starch syrup, butter, sugar, salt, agar (Kanten), and sweetener (sorbitol).
Roughly speaking, it could be said that the Anko Butter is a mix of sweet red bean paste and melted butter thickened with agar.
I ate a pancake with the Kuze Fuku’s Anko Butter, which tastes better than other Anko-butter mixtures, as expected. But as the specialty of Nagoya Ogura Toast proves, I think a simple mixture of Anko and butter is adequately good for toast and pancake.