I decided to go easy on myself this New Year's, and bought anko from a Japanese confectionary store rather than making it from scratch.The black sugar adds a great depth to the flavor.
My husband's family have always made ozouni (rice cakes in sweet soup) with anko.
Use koshi-an or tsubu-an (I made with tsubu-an). Don't forget the dash of salt to finish.
Enjoy Japanese food around the world.