Examples of using Anko in English and their translations into Thai
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They are filled with anko(red bean paste) and some are uniquely shaped.
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Oshiruko is a Japanese traditional dessert which is made of anko, sweet red bean soup, and mochi.
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You can also have some dessert kind of bread rolls such as this Mascarpone cheese and sweet anko beans from Hokkaido.
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The sauce is scented and flavored by using real rose petals, and the ice is layered with delectable rose terrine and rose anko.
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The ice is layered with rich matcha-chocolate terrine and anko, giving it a classic Japanese flavor with a new twist that is irresistible.
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The rich and sweet mango sauce, mango pieces, and mango anko are complemented by the chewiness of tapioca pearls and Turkish delight, giving the dish a wonderful character.
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Anmitsu is a very popular Japanese dessert that usually contains canned fruits such as oranges, pineapples and cherries, cubes of agar jelly, anko, a scoop of ice cream, and sometimes shiratama(small mochi balls). It is served with kuromitsu usually that you pour on it sweet black syrup.
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Zenzai seems very similar to oshiruko, but somehow we Japanese define them differently. The definition differs by regions but speaking generally, sweet red bean soup is more likely to be called oshiruko and the simple combi of anko and mochi is regarded as zenzai. To make a clear distinction, oshiruko is served hot on the other hand zenzai is served both hot and cold.
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Nanzan thé to thé' is a shop in Old Karuizawa that offers a new kind of shaved ice(kakigori), dubbed"kashi-gori"(Candy Ice). The special shaved ice is the brainchild of a Kyoto sweets artisan and combines the flavors of traditional Japanese sweets such as anko(sweet red bean) with western sweets like chocolate terrine and Turkish delight to create a mountain of sweet ice layered with luxurious ingredients that are one-of-a-kind.
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Oshiruko(おしるこ/お汁粉) is a Japanese traditional dessert which is made of a sweet red bean(called"anko" in Japanese) soup and mochi(rice cakes). It is one of the comfort foods commonly eaten in winter. The custom of eating oshiruko is especially strong at the beginning of January, because people celebrate the new year by eating lots of mochi.
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The first time I bought azuki beans, their destination was the anko for dorayakis, but it is a magnificent bean also for more daily salty dishes. Tiny and soft, it can be an ideal vegetable for casseroles and stews like this one of azuki beans with cream of vegetables, rice and miso, without animal ingredients but with a lot of flavor.
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