White Bean Anko Paste with Salted Sakura Cherry Tree Leaf is a delightful fusion of traditional Japanese ingredients, often used in wagashi (Japanese confectionery).
White Bean Paste (Shiro-an)
Shiro-an is a sweet paste made from white beans like cannellini beans, in contrast to the more common red bean paste (azuki anko).
The bean paste is subtly sweet, creamy and smooth, with a delicate flavour. Its pale colour allows it to be combined with various natural ingredients for additional colour or flavour, making it extremely versatile and very popular in Japanese sweets.
Pickled Sakura (Cherry Blossom) Leaf
Pickled and salted sakura leaf is a very popular addition to the shiro-an as it enhances the fragrance and flavour of the paste and creates a wonderful balance of flavours.
This versatile paste can be used as a filling for various Japanese sweets, including mochi rice cakes and Daifuku. It is also enjoyed on its own as a delicate treat, especially during the sakura cherry blossom season. Sakura mochi, a traditional Japanese sweet, holds cultural significance and is especially popular during seasonal celebrations such as Hanami, the celebration of the cherry blossoms.
The paste has a delicate pink hue, is lightly perfumed with a melt in the mouth texture and is highly valued by pastry chefs in Japan.
Here are some ideas on how to use this paste in Western baking:
- Spread it on toasted crumpets for a delicious afternoon snack
- Layer it in a Victoria sponge cake instead of the traditional jam filling
- Use as a muffin or cookie filling instead of jam or curd
- Replace the raspberry jam in a Bakewell tart with Sakura bean paste, it will pair beautifully with the almond frangipane.
If you fancy something a little bit different, try with duck for a sweet and savoury dish.
250g
Keep refrigerated.