Anko doesn’t follow culinary rules. She follows instinct.
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HOKKAIDO MILK TOAST MOUSSE • VANILLA SPONGE • ADZUKI CHOCOLATE JAM • ADZUKI MILK CUSTARD • PAIN PERDU BASE
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This toast, this jam, this mousse—it’s not about breakfast. It’s about wonder. It’s about what happens when you stop asking “What goes together?” and start asking “What could be?” It’s about turning the table into a playground.
Anko doesn’t follow culinary rules. She follows instinct. And maybe that’s what being a true gourmand means: not eating more, but feeling more. Remembering that food, like life, is better when it’s shared, a little messy, and always—always—savoured.
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DID YOU KNOW?
The history of anko (sweet red bean paste) in Japan and its association with Buddhist priests dates way back in imperial Japan. Originally, "an" in Japan referred to savory fillings in buns, often meat-based, introduced from China. Buddhist monks, seeking vegetarian alternatives, adopted red bean paste as a substitute, and it eventually became a sweet treat.
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