Etymology
| Red bean paste | |||||||||||||||
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| Chinese name | |||||||||||||||
| Traditional Chinese | 紅豆沙 | ||||||||||||||
| Simplified Chinese | 红豆沙 | ||||||||||||||
| Hanyu Pinyin | hóngdòushā | ||||||||||||||
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| Korean name | |||||||||||||||
| Hangul | 팥소 (patso) or 적두함 | ||||||||||||||
| Hanja | 赤豆餡 | ||||||||||||||
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| Japanese name | |||||||||||||||
| Kanji | 餡 (an), 小豆餡 (azukian) | ||||||||||||||
In Japanese, a number of names are used to refer to red bean paste; these include an (餡?), anko (餡子?), and ogura (小倉?). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed. Common alternatives include shiroan (白餡), made from Japanese white beans (白いんげん豆, shiro-ingenmame?), and kurian (栗餡), made from chestnuts.
Similarly, the Chinese term dòu shā (豆沙), applies to red bean paste when used without qualifiers, although hóngdòu shā (紅豆沙) explicitly means "red bean paste."
Read more about this topic: Red Bean Paste
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