Oshiruko, Japanese sweet bean soup

Oshiruko: Japan’s Sweet Red Bean Soup

Oshiruko
A dessert course for our Nordic–Japanese plant-based Secret Dinner, Daikan.

Served warm, this traditional sweet red bean soup is rooted in winter seasonality. Gently sweet and deeply comforting, it is designed to nourish the body and provide warmth during the coldest period of the year. Our oshiruko is made with Canadian red azuki bean and flavourful caramelized dates, served with daigaku-imo(fried and caramelized sweet potato), shiratama-mochi, hazelnuts and spruce foam.

This warm, nuanced dessert would be perfect for the theme of the event - “Daikan”, the coldest season of the year..

Try this dish at our event :

Mæst Food — Nordic–Japanese Plant-Based Secret Dinner '“Daikan”
Jan 17

5pm: available

7:30pm : Sold out

7-course tasting menu
Discreet location near downtown Vancouver

Tickets link is here.

What Is Oshiruko?

Oshiruko is a traditional Japanese sweet red bean soup made from azuki (red) beans. These beans are cooked until soft and sweetened, then simmered into a thick, comforting broth. The dish is typically served warm and often accompanied by chewy pieces of mochi (sticky rice cake) or shiratama dango (small rice flour dumplings).

The name “oshiruko” literally refers to the sweet liquid (“shiru” means broth or soup) made from red beans called azuki— with the prefix “o” added as a polite/affectionate form.

Flavor and Presentation

The flavor of Oshiruko is gently sweet, with earthy red bean notes that are rich without being overwhelming. The texture depends on how the beans are prepared: some versions are smooth and silky, while others include whole or partially mashed beans for more bite. The addition of soft mochi gives contrast — a warm, slightly stretchy texture that pairs beautifully with the sweet broth.

Traditionally served in lacquerware bowls, Oshiruko is often enjoyed with a salty side like shio kombu (salted kelp) to balance the sweetness.

Seasonality & Tradition

Though Oshiruko can be enjoyed any time, it’s especially beloved in winter — a warm, soothing treat on cold days. It’s also associated with cultural celebrations like New Year’s and seasonal festivals, where it appears as a comforting snack steeped in tradition.

How It’s Made (In Brief)

At its simplest, Oshiruko is made by cooking sweet red bean or red bean paste (anko) with water until it becomes a flavorful broth. The sweet beans can be passed through a sieve for a smooth texture (koshian) or left coarser. Small mochi or rice dumplings are then added before serving.

Why It’s Special

Even though its ingredients are simple — primarily beans, sugar, and water — Oshiruko captures a balance of sweetness, texture, and warmth that feels both humble and elegant. It’s a dessert rooted in history, comfort, and the rhythms of Japanese seasonal life.