Cassis bean paste

Cakes / Dessert
Bread
Japanese sweets
Dried Fruits
Spreads, Honey & Jams

Target Sector
People who like Japanese sweets, especially traditional Japanese sweets (dorayaki, ohagi, manju, etc.). People who don't particularly like red bean paste.
Usage Scenes(Usage/Recipies)
Due to its mass production and stable quality, commercial-grade anko is used in a variety of industries (Japanese confectionery shops, cafes, restaurants, anpan (bean buns), events) and occasions. Its uses are expanding to many occasions, making it a very convenient ingredient in terms of quality and cost.
Specialities,Sales point
The bean paste is made from white bean paste, ground whole black currants, and then kneaded with black currant puree, which has the fruit's natural sweet and sour flavor and aroma, and black currant powder, which has a natural sweet and sour flavor, sourness, and a slightly bitter taste. For higher-priced black currant bean paste, it is also possible to add dried blueberries to bring out the fruity flavor even more.
Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable

Size / capacity	Bag size: 290 x 215 x 40 Box size: 300 x 230 x 190 Weight: 2.5 kg (1 bag) x 4 sheets
Ingredients	White kidney beans (imported), sugar, starch syrup, dried blueberries, blackcurrant puree, blackcurrant powder, agar/sorbitol, glycine, acidulant (citric acid), flavoring
Requisite documents/ certification	JFS-B
Expiration date	180 days from the date of manufacture

Inquiry to exhibitor

KORIYAMA SEIAN Co.、Ltd

https://k-seian.com/

Japan exhibitors
Exportable
Co-exhibitor
Organizer : Fukushima Center For Industrial Promotion

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Local Specialities in Japan
Booth number S4-N38-007

Exhibited products	We are an anko (sweet red bean paste) manufacturer with 50 years of history located in Koriyama City, Fukushima Prefecture. We offer a wide range of anko for commercial use and sell mainly to Japanese confectionery shops and bakeries in the central region of Fukushima Prefecture. This time, we are exhibiting our commercial anko. We produce various types of kneaded anko (such as smooth koshian, chunky tsubuan, and white anko) according to our customers’ needs, and we can also accommodate original recipes. Our company is committed to using carefully selected ingredients and maintaining stable quality with a dedication to safety and peace of mind. Our motto is 'customer first,' and we strive every day to respond flexibly to our customers’ ever-changing needs. The features of our products, developed through these efforts, include the use of high-quality ingredients (such as Hokkaido-grown azuki beans), sterilization processing using retort kettles for long-term storage, and the ability to adjust sweetness and flavor according to usage. We also offer seasonal and fruit-filled creative anko varieties, such as white peach anko, strawberry anko, yuzu koshian, and cherry anko.

Exhibited products

We are an anko (sweet red bean paste) manufacturer with 50 years of history located in Koriyama City, Fukushima Prefecture. We offer a wide range of anko for commercial use and sell mainly to Japanese confectionery shops and bakeries in the central region of Fukushima Prefecture.

This time, we are exhibiting our commercial anko. We produce various types of kneaded anko (such as smooth koshian, chunky tsubuan, and white anko) according to our customers’ needs, and we can also accommodate original recipes.

Our company is committed to using carefully selected ingredients and maintaining stable quality with a dedication to safety and peace of mind. Our motto is 'customer first,' and we strive every day to respond flexibly to our customers’ ever-changing needs.

The features of our products, developed through these efforts, include the use of high-quality ingredients (such as Hokkaido-grown azuki beans), sterilization processing using retort kettles for long-term storage, and the ability to adjust sweetness and flavor according to usage. We also offer seasonal and fruit-filled creative anko varieties, such as white peach anko, strawberry anko, yuzu koshian, and cherry anko.

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