White kidney bean paste 350g

With over 100 years of history, Maeda started as a bean paste maker. The bean paste we craft using traditional methods passed down through generations is the very foundation of our business. It is packed with our deep commitment to "anko," the essential ingredient for wagashi, and the artisan techniques we have honed over the years.

Our white bean paste is a versatile ingredient that enhances the natural flavors of its components and can be used in a variety of Japanese and Western sweets, such as strawberry daifuku, nerikiri, and Mont Blanc. Now, you can enjoy the proven quality nurtured by over a century of history in your own home.

Since our founding over 100 years ago, we have been dedicated to the art of making bean paste. By merging our unchanging passion for "making delicious anko" with the latest hygiene management technology, we continue to create products that meet modern needs while preserving our traditional taste.

This white bean paste was born from the artisan skills polished over more than 100 years and our unwavering commitment to selecting the finest ingredients.

By combining the traditional cooking techniques passed down for generations with our proprietary specialized sterilization technology, we ensure safety without compromising the flavor of the ingredients. This method allows for long-term storage of up to 13 months from the date of manufacture.

Contains absolutely no food additives or artificial coloring. We deliver the natural colors and flavors of the ingredients just as they are. It can be enjoyed with peace of mind by everyone from children to the elderly.

The charm of our white bean paste lies in its high versatility. By combining it with different seasonal ingredients, you can enjoy various wagashi throughout the year.

Spring - Strawberry Daifuku

Gently sweet white bean paste that wraps around seasonal strawberries. The tartness of the strawberry and the elegant sweetness of the white bean paste are a perfect match.

Click here for the Strawberry Daifuku recipe

Summer/Autumn - Seasonal Fruit Daifuku

Combine with various fruits like muscat grapes or pineapple to enjoy colorful and vibrant fruit daifuku. The neutral taste of white bean paste goes perfectly with any fruit.

Autumn - Chestnut Daifuku / Mont Blanc

White bean paste enhances the flavor of chestnuts. It is also ideal as a cream for Mont Blanc when mixed with chestnut paste. You can fully enjoy the tastes of autumn.

Also for Western Sweets - On Toast or Pancakes

Spread on toast or pancakes to enjoy a new, fusion flavor. It also goes great with butter.

It can also be widely used for making yokan, manju, steamed bread, and other Japanese and Western sweets.

Perfect for creating delicate wagashi such as nerikiri. Using white bean paste as a base, you can add your favorite colors and flavors to create beautiful, seasonal Japanese sweets.

Click here for the Nerikiri dough recipe

One 350g bag can make about 10–15 strawberry or chestnut daifuku.

Because it is ready to use upon opening, it significantly reduces the time and effort of boiling beans. Even beginners to wagashi making can easily try their hand at making authentic sweets.

This is the perfect capacity for homemade sweets. It is also highly regarded by wagashi artisans for its consistent quality and ease of use.

• Use as is: As filling for daifuku and manju
• Mix and use: Arrange by mixing with chestnut paste, matcha, yuzu, sweet potato, etc.
• Also for Western sweets: As a topping for pancakes and waffles, or served with ice cream
• In drinks: Dissolve in hot milk for a white bean latte

Also Recommended as a Gift
Handmade wagashi are cherished as heartfelt gifts. Why not use this white bean paste to present your loved ones with handmade Japanese sweets?