slightly crushed sweetened red-bean paste
A type of anko (sweet bean paste) where the beans are partially crushed, leaving some texture. Contrasts with smooth koshian and whole-bean tsubuan.
This daifuku uses slightly crushed red-bean paste, so you can enjoy a pleasant texture.
Standard kanji spelling for this type of red-bean paste.
Mixed kana-kanji spelling; the first part is written in kana.
Compound of 潰し (tsubushi, 'crushing') + 餡 (an, 'bean paste'). The exact historical derivation is uncertain, but the term transparently describes the preparation method.