[Event Report] We were in charge of the anko wagashi experience project at Hankyu Hanshin Properties' "FUTRFEST 2025 Autumn"

On Monday, October 6, 2025, the day of the Mid-Autumn Moon, An Corporation was in charge of the anko wagashi experience project within the "Culture Talk" section of the "FUTRFEST 2025 Autumn" event week for international digital nomads, hosted by Hankyu Hanshin Properties Corp.

■ Background and Purpose of the Project

This experience project introduced the appeal of traditional Japanese wagashi from a new perspective: "anko = a plant-based paste."
The aim was for participants to feel, "Anko might actually be good!"

On the day of the event, approximately 20 digital nomads from overseas participated, and all proceedings and explanations were conducted in English.

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■ Key Points of the Project

1. Refreshing the image of "sweet beans"
In addition to azuki bean anko, several flavored ankos such as matcha, yuzu, and strawberry were prepared.
We incorporated efforts to convey the "image" of anko, not just explaining the characteristics of the ingredients.

2. Hands-on style that can be enjoyed casually
Based on three types: manju, monaka, and dango,
a customization format was adopted where participants could freely top their favorite anko.
It was designed to be approachable and enjoyable.

3. Consideration for dietary diversity
In consideration of the dietary habits of international guests, vegan-friendly white anko was also provided.

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■ Opening of Culture Talk

At the beginning of the session, a presentation titled "Kansai's Visible and Invisible Profile" was given,
based on statistical data of the Kansai area.

The international nomads attending listened intently while poring over the slides, showing a high level of interest.

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■ Wagashi Experience with Anko

In the subsequent wagashi experience, from the perspective of "anko = plant-based paste,"
we provided an experience where participants could casually enjoy traditional Japanese sweets.

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■ A Japanese Moment with Tea

After the wagashi experience, Japanese tea was also served,
providing a relaxing time to enjoy the compatibility with anko and the atmosphere of Japan.

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■ Participant Reactions

At the beginning of the event, most participants had experience with Japanese food like "sushi" and "ramen," but very few had eaten wagashi.

Despite this, in post-experience surveys and conversations, we received many happy comments such as:
"Delicious!"
"It was amazing!"

Among them, "monaka" was particularly popular.
The crispy texture and the fun of combining it with their favorite anko seemed to be well-received.

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■ Summary

Through this experience, we realized that anko resonates more with an international audience when presented through combinations and customization, rather than being introduced as a standalone ingredient.

"Traditional Culture × Modern Diversity × Casual Enjoyment"
While valuing this perspective, we will continue to share the new appeal of anko both domestically and internationally.