In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste.

[3][4] It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.

In Japanese, a number of names are used to refer to red bean paste; these include an (餡), anko (餡子) and ogura (小倉).

Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while azukian (小豆餡) refers specifically to the paste made with red beans.

In Korean, pat (팥, Vigna angularis) contrasts with kong (콩, "bean"), rather than being considered a type of it.