Shiro-koshi-an is the white variety and smooth anko, bean paste or sweet (shiro = white). It is made from white beans, called shiro-ingen-mame or oofuku-mame in japanese. Shiro-ingen mame are the beans with a taste that is richer and deeper, are also called lima beans or butter. Oofuku-mame has a consistency of finish, and are called navy beans. Not all beans are suitable for the production of shiro-an, in Japan, there are a few varieties of white beans, such as the tebou-daifuku - or the shiro-hana mame, are all recommended for the preparation of wagashi.