anko

From Japanese 餡子 (anko).

anko (uncountable)

1. A paste made of azuki beans.

   Synonym: red bean

   • 2018, Luiz Hara, The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking, Jacqui Small for White Lion Publishing, The Quarto Group, →ISBN, page 71, column 2:

     You can buy good-quality, canned ready-made anko from Japanese grocery stores or online, or make your own at home by following my Anko recipe on page 98.

   • 2020, Shauna Holyoak, Kazu Jones and the Comic Book Criminal, Little, Brown and Company, →ISBN:

     Mom nodded at the head of her bed, and I sat down, handing her one perfect bun, toasted to a honey-golden crisp. She pulled it into two pieces, exposing the red anko center and a puff cloud of steam.

   • 2022, Katherine Tamiko Arguile, Meshi: A Personal History of Japanese Food, Melbourne, Vic.: Affirm Press, →ISBN:

     Stir in the salt and mix thoroughly before allowing the anko to cool for serving.

   • 2023, The Great American Recipe Cookbook: 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food, season two edition, Dallas, Tex.: BenBella Books, →ISBN:

     To make the anko filling, rinse the adzuki beans under cool running water until it runs clear.

• anmitsu
• anpan

• Red bean paste on Wikipedia.Wikipedia

anko

1. Rōmaji transcription of あんこ

From Proto-Finnic *hanko.

• (Luutsa, Liivtšülä) IPA^(key): /ˈɑŋko/, [ˈɑŋko]
• Rhymes: -ɑŋko
• Hyphenation: an‧ko

anko

1. pitchfork

• Hallap, V., Adler, E., Grünberg, S., Leppik, M. (2012) “anko”, in Vadja keele sõnaraamat [A dictionary of the Votic language], 2nd edition, Tallinn