Ingredients
At Akasaka Aono, we are committed to ensuring that our customers can enjoy their selections with peace of mind. We use only carefully selected ingredients to bring out the natural flavors in our offerings. We do not compromise on cost and select only ingredients that we are convinced of their quality. This means we avoid unnecessary chemicals and additives. However, this also makes the management of shelf life and costs challenging. Nonetheless, in tune with our artisans’ dedication, we deliver products designed to minimize allergy risks, allowing our customers to enjoy their selections with confidence.
Red Beans
In Japanese confectionery where red bean paste is often used, azuki beans can be considered one of the essential ingredients that is the lifeblood of a Wagashi shop. Azuki beans contain a wide range of nutrients including high-quality protein, a wealth of vitamins (B1 and B2), calcium, phosphorus, iron, and dietary fiber. Vitamins B1 and B2 help convert carbohydrates into energy and are effective for fatigue recovery, stiff shoulders, and muscle pain. Additionally, azuki beans contain a unique component called saponin, which is said to have various effects such as suppressing coughs, expectorant action, combating hangovers, detoxification, preventing swelling through diuretic action, improving bowel movements, and enhancing breast milk secretion. They are also effective in reducing cholesterol and triglycerides, and in the prevention of hypertension and hyperlipidemia. Our shop uses only the finest azuki beans produced in Hokkaido, which are hand-selected one by one to ensure uniform size.
Walnuts
Walnuts are a healthy food, rich in a balanced blend of vitamins, minerals and antioxidants. These unrefined and unprocessed natural foods stand out as the only nuts that contain a significant amount of essential omega-3 (n-3) fatty acids, which are beneficial for heart health. As prominent health organizations and government bodies establish new dietary intake recommendations (DRI), the importance of omega-3 fatty acids has become more recognized, making walnuts increasingly popular in the health and nutrition sector. Clinical trials conducted at universities and hospitals around the world have demonstrated that a handful of walnuts (about 1 ounce or approximately 28 grams) not only meet dietary guidelines but also show significant health benefits beyond lowering cholesterol and anti-inflammatory effects. Indeed, walnuts are a delicious and healthy ‘superfood’.
Soy Beans
Soybeans are used in our flagship product, “Akasaka Mochi,” as kinako (roasted soybean flour). As you may know, soybeans have been cultivated in Japan since ancient times (possibly as far back as the Jomon period), serving as the essential ingredient for staple Japanese foods such as tofu, natto, simmered beans, miso, and soy sauce. They are even mentioned in the Nara period’s historical chronicle “Kojiki.” Known for their high protein and calcium content, soybeans are often referred to as “meat from the field” due to their high nutritional value. The domestic soybeans we use in our store are non-GMO.
Chestnuts
Chestnuts are one of the ingredients widely used in the confectionery industry, featured in Japanese sweets such as chestnut-filled manju and steamed chestnut yokan, as well as in Western desserts like Mont Blanc. They are believed to originate from Japan and the Korean Peninsula, and have been cultivated in Japan since the Jomon period, when they were a staple food. Like potatoes and other grains, the main component of chestnuts is starch, but they also contain protein, vitamins, and potassium. Tannin, found in the inner skin or pellicle of chestnuts, has antioxidant properties and is considered effective in cancer prevention.
Brown Sugar
Brown sugar, known as “kokutō” in Japanese, is a nutrient-rich natural food made by simply boiling down unrefined sugar cane juice. It is characterized by its rich sweetness and depth of flavor, and is used not just in confectionery, but also as a seasoning in cooking. The raw material, sugar cane, is widely cultivated in tropical and subtropical regions, and is believed that the method of making brown sugar was introduced to Japan from China around the Sengoku period. Today, it is a specialty product of regions such as Kagoshima Prefecture and Okinawa Prefecture in Japan. Brown sugar is rich in carbohydrates, which are a source of energy, as well as minerals like iron and vitamins. Our shop uses brown sugar from Hateruma, Okinawa.
Salt
Salt, often considered one of the most crucial seasonings in cooking, also plays a vital role in the production of Japanese sweets. It enhances the sweetness and umami, and brings out the flavor of the ingredients. Used since ancient times around the world, salt was already in use during the Kofun period in Japan. The “Manyoshu,” Japan’s oldest anthology of waka poetry, contains poems that reference the salt-making methods of the time. The salt used in our shop’s sweet bean paste and yokan is a natural sea salt, carefully concentrated from the pristine seawaters of the Ogasawara Islands. It is a high-purity, high-quality natural salt known for its smooth taste.
