Making Sweet Red Bean Paste (Anko) from scratch is easier than you think! You only need 4 ingredients for 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.
Hey there! First off just like to say this looks soooooo good! Been taking a look at your recipes for two days and they all look amazing! Just screaming to be made!
Is it possible to substitute red beans or kidney beans or something else for the Azuki? It’s impossible to find Azuki where I live! Thanks! 😀
Hi Fahad! Thank you so much for your kind words. There are many substitute information when you look for azuki beans’s substitute. Some says kidney beans are ok, some said not good. As I haven’t tried it myself, it’s very hard for me to make a suggestion (especially taste and texture are important). Azuki beans can be found in health food store , and maybe you can check there instead of regular supermarket. Hope this helps.
Nami you are my hero!
I used to love ohagi and daifuku when I was little, but never got to make them again because when I moved, I couldn’t find any type of anko paste, or even azuki beans themselves. Finally found azuki at a local grocery store, stumbled on your recipe, and now can make the pastes anytime. Thank you so much! My picky 3 year old daughter can’t get enough of the strawberry daifuku, and loves your dorayaki recipe (I make her the pancakes with our Hello Kitty pancake maker). She even requests them in both Japanese and English! Thank you so much! 🙂
Hi Yunari! Aww thank you for your sweet words! 😀 I’m so glad to hear you like the recipes! And your daughter is just like mine, loving dorayaki… except that I don’t make a cute HK pancake shape. Haha 🙂 Thank you so much for your kind feedback!
Hey Nami, do you know why the boiling water is emptied and then refilled? Cooking With Dog uses the same method and I don’t know the reason.
Hi Amy! Thank you for asking the question. 🙂
Traditional method usually includes a process of emptying water for 1-2 times. The reason is to remove impurities (we call it “aku” – English translation is “scum” – not sure if that’s the right word) from the azuki beans. They taste bitter and you don’t want to cook with them, so we get rid of it by changing the water. Some people do once, some do twice, but you don’t want to lose too much of azuki flavor, so I believe one time is good. Hope this helps. 🙂
It’s my first time to make tsubuan.My mum knows how to make it but she is not here with me. She uses the traditional chinese cooking way of red bean paste. So i come to Nami’s website. I’m going to make anpan.So i need the stuffing. I stayed in Sagagen,JP for one year. That’s why I love red bean products.It’s a good recipe and my red bean paste can stay in fridge for a few days , ready to make all kinds of sweets. Thank you~but could you be so kind to tell me the amount of salt? onegaishimasu:)
Hi Jingwei! I love anko too! Good luck making anpan! It’s one of my favorite pan… 🙂 Generally, pinch of salt is 1/16 tsp (0.36 gram)… which is hard to measure. Just use your fingers. 🙂
Turned out perfectly! Thank you!
Thank you so much for your feedback! I’m so glad it turned out well! 🙂
Thank you!! My nieces have just tried red bean for the first time, and have fallen in love. Unfortunately, where we live there are few places to buy red beans sweets. Now I can make some for them. AMAZING!
Hi Fiona! I’m happy to hear your nieces liked sweet red bean! It’s one of my favorite ingredient for Japanese sweets. Hope you like this recipe. 🙂
Hi Nami, Thank you so much for your detailed steps with very helpful accompanying pictures! I’m going to give it a try and have a question before I take the plunge. Presumably a purpose of step 5 is to remove the skins using a sieve. Could you elaborate on how to get the skins out? Best Regards, -Bill
Hi Bill! No, you do not remove the skin of the beans at all. The purpose of throwing the water there is to get a clean water to cook azuki so that azuki has beautiful red color (instead of cooking in the initial dirty water). Hope this helps! 🙂
Thank you for the prompt response! Your final product looked perfectly fine and smooth in the picture. I was guessing skins were removed since they tend to leave bits & pieces. I’m wondering which step(s) were primarily responsible for making that nice texture?
My apologies…Just looked at the pictures again and realized the smooth one I focused on was Koshian but recipe is for Tsubuan, which has skin in it, but still looked very rich. Nice! Thanks again!
Hi Bill! No problem! Sorry I didn’t realize it earlier too. 🙂
Hi! There is no accessible Japanese store in my area, so looking for the word Azuki is hard 🙁 Are azuki beans the same as red mung beans?
Thank you! And great photos! I absolutely love your attention to details! Those little slippers are so cute!
Thank you so much for your kind compliment. 🙂 Azuki or Aduzki beans are not same as red mung beans unfortunately… I learned from other readers that they find azuki beans in their local shops rather than Japanese grocery stores… I hope you will find azuki beans somewhere… 🙂
I think you can get azuki beans on amazon.
Thank you for your input Sara! 🙂
You can find dried Azuki Beans at specialty/international shops. I’ve found my beans at a large international store near my house. Also, Amazon does help as well as well as this site:
Bob’s Red Mill, they are a bit pricey, possibly due to seasonal items: http://www.bobsredmill.com/adzuki-beans.html?&cat=6
Here’s a link showing what Amazon has:
http://www.amazon.com/s/ref=nb_sb_ss_sc_0_12?url=search-alias%3Daps&field-keywords=adzuki%20beans&sprefix=aduzki+beans%2Caps%2C401
I hope this helps some.
I’m looking forward to trying this!
By the way, the word you are looking for in step 9 is ‘thicken’. That is, instead of “When anko cool down, it will be a little harder (more solid)” you can say “Anko will thicken when it cools” or “When the anko cools down, it will become thicker”
Thanks a lot for the recipe
Hi WillowTree! THANK YOU so much!!! I just edited it. I’m glad you understood what I meant. =P I hope you like this recipe. 🙂
Can I use another red beans? Not the azuki red beans? It’s hard to find it in my town
Hi Azalea! Azuki beans are sweet, so if your substitute is not sweet, you may need to adjust the flavor. According to this site (http://www.foodsubs.com/Beans.html), azuki’s substitute is black azuki beans OR red kidney beans OR Tolosana beans. Hope that helps. 🙂
I made this and used your Dorayaki recipe with it. Everyone but my mom loved it. She ended up just eating the dorayaki pancakes. Thank you for posting this!
Hi Pat! I’m glad everyone (but your mom – haha) liked it! Thank you so much for your feedback. 🙂
Hi Nami! I love your web page! I’m a fan :o)
Do you know how long it last in the fridge?
Thanks!
Hi Paola! Thank you so much for your kind words. 🙂 In fridge, about a week, and about a month in freezer. 🙂
Thank you very much for your quick answer. I will let you know how it turned out (both anko and daifuku) 🙂
Greetings from Uruguay!!!
Hope you enjoy this anko recipe! Thank you so much for reading my blog from Uruguay! 🙂
Hi,
I am very excited to try this recipe. I want to make taiyaki and my pan has just arrived.
Do you have a taiyaki recipe?
Many thanks
Hi Donna! I’m so jealous you got Taiyaki Pan! I’ve been thinking about purchasing it for years, and every time I go back to Japan I think about it, then my luggage is too big that I give up. 😀 Maybe one day! Hope you enjoy homemade Taiyaki!
I really liked this recipe. It has easy instructions and the photos are really useful! I followed it to make my own red bean paste. I decided that the store bought paste with corn syrup could be improved upon! Instead of white sugar, I used organic coconut sugar by Madhava (Costco) and the taste is delicious. One thing though. I will cook it far beyond the beans being “easy to squish” next time because when I did that the end product wasn’t a paste; instead it was semi firm whole beans after it became more solid during the cooling (still yummy). Next time I’m going to boil it beyond that by double the time I think.
Hi NI! Thank you for trying this recipe. Yes, store bought ones are usually a bit too sweet. I need to share how to make “koshian” which is probably the one you are looking for – the paste is smooth and not coarse. This recipe is “tsubuan” which should have some bean texture (which I actually like to use for most of my anko filling sweets). Thanks so much again! xo 🙂
Hi Nami,
Have you ever heard of an anko custard??? I just saw this unicorn
crepe (which I had never heard of either) and it says it uses anko custard and cream..
http://www.cakespy.com/blog-old?currentPage=24
If so, do you have a recipe??
Sincerely,
Nancy
Hi Nancy! I saw the post – I never heard of “anko custard” in Japanese but I think it’s their recipe with anko and whip cream. Sorry I can’t help, but maybe try experimenting with the ratio between anko and whip cream to get the delicious anko custard. 🙂