konpo

Konpo refers to a specific type of Japanese sweet, often translated as "sweet bean paste" or "confectionery." It is a versatile ingredient primarily made from azuki beans, sugar, and sometimes agar-agar. The beans are cooked, mashed, and then sweetened to achieve a paste-like consistency. The texture can range from smooth and refined to slightly coarse, depending on the preparation method and intended use.

The primary application of konpo is as a filling for various Japanese confections. It is famously used in wagashi, traditional Japanese sweets, which are often enjoyed with green tea. Examples include anko-filled mochi, dorayaki (pancakes filled with konpo), and taiyaki (fish-shaped cakes with konpo filling). Beyond wagashi, konpo can also be found in bread, ice cream, and other desserts, both in Japan and in Japanese cuisine internationally.

There are variations of konpo, most notably tsubuan (chunky sweet bean paste with visible bean skins) and koshian (smooth sweet bean paste with bean skins removed). The choice between tsubuan and koshian often depends on the desired texture and flavor profile of the final product. Konpo is a fundamental element in Japanese confectionery, contributing sweetness and a characteristic earthy flavor to a wide array of popular treats.