The anko (sweet bean paste) of the past, with syrup and agar added to prevent water from being transferred to the skin, is completely different from the anko of today, which is put on the skin just before eating. I think this is the reason why people have started to pay attention to the fact that mono-chu has become more delicious," says Yoshiharu Nakamura, the fourth generation owner. The set comes with a choice of four types of red bean paste: light tsubu-an, Dainagon tsubu-an with a strong bean flavor, koshi-an, and shiro-an, and two types of seeds.