“An”: Japan’s Sweet Bean Paste

Filled with koshian, red bean paste pressed through a fine sieve, sakura mochi is typically enjoyed as part of the Doll Festival on March 3.

Pressing bean paste through a fine sieve produces smooth koshian.

Dorayaki can be enjoyed with a cup of coffee, tea, or even milk.

Sea-bream-shaped taiyaki are a treat for the eye and palate, and have long inspired debate between fans who prefer to take the first bite from the bean-filled head and those who start with the crunchier tail.

Mame daifuku with azuki blended into the outer mochi layer.

Kintsuba is an an-lover’s delight.

A monaka decorated with a chrysanthemum crest design.

Skewered dango smothered in koshian.

Shiruko, made with coarse an and grilled mochi rice cakes.

Anmitsu includes a tasty array of fruit like mandarin orange, pineapple, and maraschino cherry, as well as Japanese flavors such as kuromitsu syrup, shiratama dango and, of course, an.

Anpan is a bread roll filled with bean paste.

Ujikintoki shaved ice is made with coarse bean paste, matcha, and sugary syrup.

A plate of vivid green zunda mochi.

Ohagi is an old-style Japanese confection.