1.0Delicious Recipeshttps://www.gzrecipes.com/entimoelenticchiehttps://www.gzrecipes.com/en/author/timoelenticchie/rich600338<blockquote class="wp-embedded-content" data-secret="artvkFup7f"><a href="https://www.gzrecipes.com/en/timoelenticchie/anko-red-azuki-jam/">Anko red azuki jam</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/timoelenticchie/anko-red-azuki-jam/embed/#?secret=artvkFup7f" width="600" height="338" title="“Anko red azuki jam” — Delicious Recipes" data-secret="artvkFup7f" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/01/Whole-Grain-Oat-Dorayaki-6-e1732471190735-7-697ddf8df263c3-65757683.jpg1200728In Japan it is well known, Anko red azuki jam, a delicious legume-based preserve to make again and again. The beans used to prepare this jam are improperly called "red soy" or azuki beans (Vigna angularis), which actually have nothing to do with yellow soy that we know (Glycine max), belonging to different species and genera. I tried to prepare anko in this version and I must say I was very satisfied. Anko red azuki jam can be used in many different ways, even simply spread on bread like a regular jam. Anko pairs well with ice cream, especially milk-flavored (fiordilatte) or vanilla — try it! The Japanese fill dorayaki with it, a typical sweet made of two pancakes spread with anko.