If you have ever travelled to the Far East, you will probably not have been able to avoid contact with the sweet, red bean paste found in countless desserts and pastries. The name azuki bean paste is somewhat less common, even though it is actually the correct name for the sweet called dousha in China and An, Anko or Ogura in Japan. Because the basis of the paste is the so-called azuki bean (sometimes adzuki bean). And it is precisely this bean that is the decisive ingredient for the liqueur that is the focus of attention today. Read More →