Hakara

Hakara refers to a type of Japanese sweet bean paste, often used as a filling for various wagashi, or traditional Japanese confectionery. It is typically made from azuki beans, which are cooked until soft and then mashed or pureed. Sugar is added to sweeten the mixture, and sometimes a touch of salt to enhance the flavor. The consistency of hakara can vary, ranging from a smooth paste to a coarser, chunkier texture, depending on the desired outcome and the specific recipe.

There are several variations of hakara, with the most common being anko. Anko itself comes in two main forms: tsubuan, which contains whole or lightly crushed azuki beans, and koshian, a smooth, strained paste made from cooked and then sieved beans. Hakara is a fundamental component in many popular Japanese sweets, including dorayaki (pancakes filled with hakara), daifuku (mochi filled with hakara), and manju (steamed buns with hakara filling). Its versatility and sweet, earthy flavor make it a beloved ingredient in Japanese cuisine.