Imuraya Koshi An Bar

To commemorate the 50th anniversary of its flagship "Azuki Bar," Imuraya will release a limited quantity "Koshi An Bar," which has long been requested as a commercial product. The product will go on sale on August 28. The price is 86 yen (tax included).

The "tsubu-an" and "koshi-an" school of Japanese confectionery has often been a source of controversy. According to the results of a survey conducted by Weathernews, 58% of respondents are "tsubu-an" fans, 37% are "koshi-an" fans, and 5% "do not eat anko" (*). Imuraya's flagship product "Azuki Bar" is a long-selling product that celebrates its 50th anniversary this year, supported by the flavor of azuki beans and its "grainy" texture. On the other hand, there have been calls for a "Koshi An" type bar ice cream every year.

Imuraya has therefore taken advantage of the azuki processing technology it has cultivated over the years to release a limited-quantity "Koshi-An Bar" that offers the smooth texture of "Koshi An" and the delicate flavor of azuki beans. The "Koshi An Bar" offers a taste of "Koshi An" that is rarely seen in ice cream.

Koshi An

Bar

Many manufacturers purchase raw azuki bean paste from bean-jam factories, as it takes time and requires special equipment to produce the raw azuki bean paste. The "Koshi-an Bar" is manufactured by Imuraya from the stage of "raw bean jam" and uses "raw bean jam" with the skin removed as much as possible to make it smooth.

The azuki flavor is further brought out by adding azuki powder, an Imuraya ingredient made from crushed azuki beans. In addition, glacial sugar is used for a portion of the sugar. By combining it with Kumi salt, which has a high mineral content, a balance was achieved between a refreshingly elegant sweetness and a full-bodied flavor.

Weathernews. The first day of every month is Azuki Day, and according to a survey of 10,000 people, the "tsubu-an" group is in the lead.