Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt. In this recipe, I‘ll show you how to make Tsubuan (chunky paste) and Koshian (fine paste) so you can make delicious Japanese sweets at home.
Do you love Japanese sweets and desserts? If you’re like me who enjoy eating them all, then it’s time to make Anko (餡子) aka sweet red bean paste! It is the most basic and favorable filling in traditional Japanese confectionery and pastry.
Whether it’s Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju, or Anpan, they are filled with Anko and bursting with the deep, sweet flavor of red beans. So let’s learn how to make Anko red bean paste today!
Table of Contents
What is Anko?
Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans. It is the most common filling used in many Japanese sweets. In fact, you can find sweet bean paste in many other Asian pastries and desserts.
In Japanese cooking, the word “Anko” or “An” usually refers to a red bean paste, but it also implies other varieties such as:
- Shiroan (白あん) – made from lima beans or butter beans. Learn more about it on White Bean Paste (Shiroan) post.
- Kurian (栗あん) – made from chestnuts.
How to Make Anko
It is usually prepared by boiling azuki beans, sometimes mashing them, and then sweetening the paste with sugar.
Azuki, or sometimes written as Adzuki, literally means ‘small beans (小豆)’ in Japanese. Japanese azuki beans are mostly cultivated in the Hokkaido area. The bigger variety of azuki beans is called Dainagon (大納言) and it is slightly more expensive than Azuki beans.
You can find azuki beans from Japanese grocery stores or health food stores.
2 Types of Anko (Sweet Red Bean Paste)
There are two most common types of red bean paste:
- Tsubuan (粒あん) – The paste has a chunky texture with bean shapes still intact.
- Koshian (こしあん) – The paste has a fine, smooth texture.
How Do We Choose Which One to Use in Recipes?
There’s no strict rule to this. Just like peanut butter, you can choose chunky versus smooth texture based on your preference. I personally prefer chunky beans in Japanese confectioneries and pastry, so I’d always make Tsubuan for Daifuku Mochi and Anpan,
How to Make Tsubu-an (Chunky Sweet Red Bean Paste)
Tsubuan (粒あん) is prepared by boiling the azuki beans and sweetening with sugar. Bean skins are still left in the paste and the beans are not fully “mashed” although some of them are crushed or mashed during cooking.
I usually make Tsubuan because I prefer the texture and it’s also very easy to make!
How to Make Koshi-an (Fine Sweet Red Bean Paste)
Traditionally, Koshian (こしあん) requires more steps to prepare. After cooking the beans, you will have to:
- Pass the cooked azuki beans through a fine-mesh sieve to remove the bean skins. You may need to add water to help sift the beans through with the back of a wooden spoon.
- Put the mashed beans in a large bowl and fill up with water. Let the mashed beans settle naturally for 30 minutes, then discard the water. Repeat the same process, the second time for 15 minutes, and the third time for 5 minutes, until the water is clear.
- After you discard the water, transfer to a clean cotton cloth (or cheesecloth) to strain out most of the liquid. You will now have a fine, smooth paste.
- Transfer the bean paste to the pot and combine with sugar and salt. Reduce until thicker paste and Koshian is made!
That’s a lot of physical work!
So these days, the home cooks just turn on the food processor to make the fine paste, without removing the bean skins! Personally, I do not see a big difference in the Koshian between the traditional, time-consuming method and the food processor method.
In this recipe, I’ll show you the food processor method. You can use a blender too.
5 Useful Tips for Making Anko At Home
1. No More Soaking Azuki Beans Overnight
In my previous recipe, I soaked the azuki beans in water overnight. I was taught by my grandma that azuki beans have very hard skin so it’s good to soak.
However, these days many articles and recipes mention that we do not need to soak azuki beans anymore. For the first 4 hours, azuki beans do not absorb any water and require 18 hours to soak. Therefore, it’s recommended to just start cooking right away.
I have been following the new method and I actually don’t see any difference from my previous recipe. Now I can make Anko when I want to make it and I do not need to wait overnight!
2. Boiling and Throwing Water Away
The reason why we boil the azuki beans and throw away the water is to remove the astringency (shibumi in Japanese 渋み) of the food. We use the same technique for cooking bamboo and bitter gourd.
I do it just once, while some people do it twice or three times. It’s up to you, but I’ve been doing just once and it’s okay with me.
3. The Bean to Sugar Ratio
In general, the bean to sugar ratio for Anko is 1 to 1, an equal amount. For home use, you can reduce the sugar to your liking.
However, before doing so, please note the followings:
- The sugar is to preserve the paste for a longer time. If you reduce the sugar, Anko is not well-suited for keeping for a longer time.
- Anko can be the only “sweet” element for the confectionary you’re making. The mochi, the dough, or the batter you’re preparing to go with Anko may not be sweetened.
In this recipe, for 200 grams of azuki beans, I suggested the sugar amount to be 175-200 grams of sugar 1: 0.9-1, which is slightly less than an equal amount.
4. Add A Pinch of Salt to Sweeten
You may wonder why salt when you are making sweet red bean paste.
A bit of salt is used as a flavor enhancer because it will reduce bitterness, but increase sweetness and umami which is desirable for sweet recipes. So instead of increasing the amount of sugar, add a pinch of salt to enhance the sweetness first.
5. Stop Cooking When You Can Draw a Line…
As soon as you can draw a line with a spatula on the bottom of the pot, transfer the red bean paste to a baking sheet or a flat wide-surface tray and cool immediately.
Remember the moisture will continue to evaporate with the remaining heat and the paste will thicken further as it cools.
How to Make Anko with a Pressure Cooker (Instant Pot)
If you own a pressure cooker such as an Instant Pot, it’s so much easier and faster to make red bean paste. Check out my Pressure Cooker Anko recipe for details.
White Bean Paste (Shiroan)
As mentioned earlier, sweet bean paste is not only made from azuki beans but also made from white beans. White Bean Paste, or what we call Shiroan (白餡), is another common filling for Japanese confectionery such as mochi and manju.
The paste has a milder bean taste, so it makes a great alternative to red bean paste if that’s what you prefer.
How to Store Anko
You can store the red bean paste in the freezer for up to 2 months! It’s such a treat to have it on hand, and more reasons to enjoy Japanese sweets for your afternoon tea.
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Sweet Red Bean Paste (Tsubuan and Koshian)
Ingredients
- 7 oz azuki beans (dried; a bit less than 1 cup)
- water
- ¾–1 cup sugar
- ½ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
- Rinse 7 oz azuki beans and discard any broken beans. Drain.
- Transfer the drained azuki beans to a large pot. Add enough water to the pot to cover the beans by 1–2 inches.
- Place the pot on the stove and bring the water to a boil over medium-high heat.
- Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
- Next, add more water to the pot to cover the beans by 1–2 inches.
- Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the beans. (The otoshibuta will prevent the beans from dancing around too much.) Turn down the heat to medium low and keep it simmering for the next 1–1½ hours.
- Some of the water will evaporate, so add more water to keep the beans covered, as needed. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it‘s done.
To Make Tsubuan (Chunky Red Bean Paste)
- Drain the cooked azuki beans in a sieve.
- Return the beans to the same pot. Turn the heat to medium low and add half of the ¾–1 cup sugar.
- Mix well. Once the sugar has dissolved, add the rest of the sugar.
- Mix well, stirring constantly. Then, add ½ tsp Diamond Crystal kosher salt and stir.
- If you plan to use the red beans for Zenzai (Oshiruko), you can use it right away. If you prefer a thicker version, reduce the soup further.
- Let the moisture evaporate. When you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if it‘s still loose; the anko will continue to thicken as it cools. Transfer the anko to a flat baking sheet to let it cool completely. The tsubuan is now ready to use in a variety of Japanese sweets such as Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). Scroll down to see how to store it.
To Make Koshian (Fine Red Bean Paste)
- Reserve some of the cooking liquid. Then, drain the azuki beans in a sieve.
- Transfer the beans to a food processor. Run the food processor until the beans become a fine paste. If necessary, add 1–2 Tbsp cooking liquid to help process the beans.
- Transfer the fine paste back into the same cooking pot. Turn the heat to medium low and add half of the ¾–1 cup sugar.
- Mix well with the bean paste. Once the sugar has dissolved, add the rest of the sugar.
- Let the moisture evaporate, stirring constantly. Then, add ½ tsp Diamond Crystal kosher salt and stir.
- When you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if it‘s still loose; the anko will continue to thicken as it cools. Transfer the anko to a flat baking sheet to let it cool completely. The koshian is now ready to use in a variety of Japanese sweets such as Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan.
To Store
- Transfer the Anko to an airtight container, cool, and store in the refrigerator for up to 3–4 days or in the freezer for up to 2 months. You can also divide and wrap 100 g portions of the bean paste in plastic film and store in a freezer bag. When you’re ready to use it, defrost it in the refrigerator overnight. Tip: Compared to store-bought red bean paste, homemade anko uses less sugar and therefore doesn‘t keep as long.
Nutrition
Make Delicious Recipes with Anko:
- Strawberry Mochi (Ichigo Daifuku)
- Mizu Yokan
- Daifuku Mochi
- Dorayaki (Japanese Red Bean Pancake)
- Red Bean Ice Cream
- Taiyaki
- Zenzai/Oshiruko (Red Bean Soup)
Editor’s Note: The post was originally published on March 12, 2012. The new images are added and the recipe instruction is slightly updated in March 2020.
Have been using this recipe for 8yrs or so and it never fails to yield delicious tsubuan. I share it with all who ask.
Hi Lauren! Thank you so much for your kind feedback and support!
Nami and all of us at JOC are so happy to hear that you enjoyed Nami’s Anko recipe!
The best koshian I’ve ever had! 😍
Hi Shelli! Thank you so much for trying Nami’s recipe and for your kind feedback!
We are so happy to hear this was the best Koshian you’ve ever had. 😍
Happy Cooking!
What can you use if you don’t have a drop lid?
Hi Micah, Thank you so much for trying Nami’s recipe.
If you don’t have a drop lid, you can make one with aluminum foil or parchment paper.
Here is how to post:https://www.justonecookbook.com/how-to-make-otoshi-buta/
We hope this helps!
This was great, thank you. I cheated a little further using tinned beans to start with. Took a long time for the water to evaporate so may drain them next time. I’ve been wanting to try this for so long and you made it achievable 🙂
Hi Beth, Thank you so much for trying Nami’s recipe and sharing your cooking experience with us.
We are glad to hear you enjoyed it. Thank you for your kind feedback.💞
Hi, I think I added sugar too early, when beans weren’t soft enough yet, and now i have a block of sugary beans 🙁 Is there anything I can do? Should I add water to it and boil for some more?
Hello, Asha. Thank you for trying Nami’s recipe.
When sugar is added to Anko, the bean no longer softens. So try to separate the sugar block or wash the Anko (you can save the water for later use). Then add the water and continue to cook.
You could also try blending it in a mixer, crushing the bean, and cooking it again with more water.
We hope this helps you save your Anko!
This is one of those foods that is “pretty good” most of the time, but when you get the real deal made with great care and expertise, it becomes absolutely transcendental. I was lucky enough to discover such an example at a confections shop in Kyoto, and I was blown away. I will literally never forget the experience of biting into a truly perfect dorayaki — the fluffiness of the pancakes, the depth of the flavor in the anko, the perfectly balanced level of sweetness, all coming together in a way that takes it to another level. It’s a rare thing.
For anyone who hasn’t seen it, I highly recommend Naomi Kawase’s 2015 film about a dorayaki maker who gets shown the light by a gentle, charming woman in her twilight years (played by the inimitable Kirin Kiki in one of the best performances of her career, a few years before she passed away herself). The English title is Sweet Bean:
https://www.imdb.com/title/tt4298958/
Hi Mike! Thank you so much for reading Nami’s post and for your input! 🤗
If you, like me, have problems with beans (not adzuki, just some red beans) and proper amount of water on step with cook processor (too dry, and then too watery when on heat with sugar in it already), consider to add cornstarch to back it to life. It still will be sticky to hands in result, but can form more easily. Also, you will need cornstarch to form balls for mochi. So, I can’t cook it properly because of my mistakes, but I still be able to make beautiful tasty mochi with it. No one could tell I cooked it wrong. If you suspect you will have these mistakes too, you can instead cook Shiroan (white bean paste) from this website. It was really easy and turn out delightful in my case.
Also, thank you very much for share your recipes! It’s really a gem in net. I adore your site, it’s always a pleasure to cook with it.
Hi Ezoa008! Thank you for trying Nami’s recipe and sharing your tips.
Happy Cooking!☺️
Hey! Just wondering if you’ve ever attempted this with an alternate sweetener? Like honey, maple, ect.? Do you have any idea how replacing the sugar would affect it? I’m out of sugar and was curious if using honey would be totally drastic or not..
(id hate to make you repeat yourself, so i hope no one else asked this, i tried checking but there’s soo many comments haha)
Thanks!
Hi Sama! Thank you for reading Nami’s post and trying her recipe!
We have not tried this recipe with honey, but other readers tried it and told us it worked. Try 1/2 cup first and increase the amount as you like.😉 We hope this helps!
P.S. You can use the comment search box on top of the comments and type “honey”. You can see the related comments.🙂
Happy Cooking!
*facepalm* how did i miss the search box…. thank you so much !!!
No problem!😊
Hi Nami! Thank you so much for your recipe.
I want to make a batch in advance, can I keep it in a sterilize sealed jar in my pantry for some time? And then once I opened it, in the fridge?
Thank you so much.
Hi Iliana! Thank you very much for trying Nami’s recipe!
As Nami mentioned at the bottom of the recipe card, the homemade Anko uses less sugar and doesn’t keep as long. We recommend freezing it Anko. (Please see the note at the end of the recipe for more detail) 🙂 We hope this helps!
[…] sweet dishes, you can eat it with anko, kinako, black sesame seeds, and pounded sweetened edamame. It’s also use it to make Mochi […]
The paste turned out so goood, however as i want to make daifuku, it seems to me that the paste is not thick enough to be formed into balls… Is it okay for me to try again and put in on a stove and heat it up to thicken? Even though I have already put salt and refrigerated it yesterday. I don’t want my mochi to be flat because of the paste being softer :/
Thank you such and easy to follow recipe! I am going to making it for the New Year. I noticed in some other recipes they add oil along with the sugar. Is there a reason for this? Thanks again.
Hi Gerry! Thank you very much for reading Nami’s post and trying her recipe!
In general, we don’t add oil to make Anko in Japan. However, we notice adding cooking oil to create shine and smoothness to the paste in other Asian countries’ recipes.
We hope this helps!
At step 2 for the fine paste, even with 2 tbsp of cooking liquid, the result after blending turned out to be a slightly damp powder rather than a paste. Should I have used even more liquid?
Hi Francis, Thank you very much for trying Nami’s recipe!
Yes. You can add a bit more water to the paste for your situation.
We hope this helps!
Dear Nami, I would like to know why the red bean paste in my Anpan becomes very dry after I bake the bread. It was sufficiently moist before baking. What can I do to keep the fillings inside the bread moist. Thank you!
Hi E! Thank you very much for trying Nami’s recipe!
We are sorry to hear your red bean paste became very dry.
If the red bean paste was reduced sugar, it might become very dry. Also, please check your oven temperature, and make sure you are not over baking the Anpan.
We hope this helps!
hi, can we cook this in a slow cooker?
Hi May, Sure, you can cook this in a slow cooker.
It would take about 8-10 hours on low or 4-6 hours on high in a slow cooker. Please feel free to adjust the cooking time for your bean.
We hope this helps!