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.
why not leave it in the pot?
Hi Howard! Which step? Last step? It takes a longer time to cool down in a hot pot. 🙂
Hello Nami-san,
Thank you for this recipe! I made anko (koshian) a couple of days ago, using unrefined brown sugar instead of regular white one, and it was so yummy. All gone, already 🙁
Mai
Hi Mai! Wonderful! So happy that you tried making anko from scratch. Tastes so much better. 🙂
Hi Nami, do you think I can cook it in a slow cooker? I don’t have a pressure cooker so I am trying to find an alternative way so I don’t have to stay in the kitchen 1+ hour 🙂
Hi NW! Yes you can. Some JOC told me they have tried it. 🙂
Is there any substitute for the azuki beans? I can’t order online because they are for a school project due in 3 days.
Hi Angelica! I am so sorry for my late response. What did you need red bean paste for? If you are making sweets with red bean paste (like Dorayaki or Taiyaki), you can fill with Nutella or custard. But if red bean paste is the main topic… it’s hard… other “red beans” are not the same. Skins are thinner compared to hard shell azuki beans. I don’t think it has the same color at the end. Sorry I wish I knew best substitute for your school project.
Hi, can you make koshian without pressure cooker? Since i dont have one and i want to make koshian. Thank you
Hi Daffy! I did make it and here’s the link. Just FYI, this is a short cut version, not proper traditional way… skipping some steps.
https://www.justonecookbook.com/pressure-cooker-anko-red-bean-paste/
Hi, when is the sugar added for the red bean paste?
Hi Flora, at step 9. 🙂
heyy.. Can I make koshian without the pressure cooker ? Can I use an immersion blender or what do I do ? I want to have a smooth paste 🙂
Hi Dea! Sure, you can. It won’t be a “short cut” though. If you have a fine sieve, the traditional way is to press cooked red beans through the sieve and you get the finest paste… 🙂
Thank you so much for this recipe! Can this method also be used to make shiroan?
Hi Mia! Shiroan is made a bit differently. You can check this video as reference: https://www.youtube.com/watch?v=vUU_9db76HE
Hi Nami,
I just tried out this recipe yesterday afternoon, and it was really a great lesson on how to make bean paste! As you warned, it does take 1+ hours (it took me about 90 minutes for my beans to be cooked through). However, I ended up with a purplish paste that tasted delicious! The only change I made was reducing the amount of sugar; I just added sugar in until it was the right amount of sweetness for my family and me (surprisingly, about 75 to 100 grams? We really like a light sweetness, I guess!). Thank you so much for the recipe! I’ll be making anpan this coming weekend with my sister, and I’m sure we’ll enjoy it!
Hi Krystine! Thank you so much for your feedback. Japanese anko is pretty sweet (kind of like western sweetness in cake etc). Store-bought anko is much sweeter too. Sugar helps the anko stay more soft instead of harden paste. Also sugar keeps anko stay longer (as preservative). Hope you enjoy making anpan! 😀
I have a kiddo who doesn’t like to eat and needs to gain weight in addition to three other children who are of a healthy weight. I want easy-to-grab snacks for him that are not altogether unhealthy. I was very happy to learn about Taiyaki and found your anko recipe. I wanted to make a lot of this, so I put the entire 28oz bag of Bob’s Red Mill Adzuki Beans in a large crock pot (after rinsing) and let them cook most of the day until they were easily mashable. This allowed the beans to cook without my constant attention. I then transferred the cooked beans to a pot, added 2 cups of home-raised honey (we’re beekeepers), and water to cover, then cooked it all down as per your instructions. We ran the sweet beans through the food processor when finished. This turned out very sweet and tasty. I have never had traditional anko, so I do not know for sure how it compares, but my results were well received by my family.
I made up some boxed waffle mix and filled two Cake Pop pans. I used a melon baller to add anko to each pop of batter, then covered the exposed anko with a little more waffle batter. I cooked both trays in the oven at 350 for 30 minutes. We have anko left over to make more of these since I made so much. I expect my results are similar to Imagawayaki. My kids absolutely love these treats and we call them waffle poppers.
Thank you so much for all of your information on Taiyaki and anko! This has really helped me make a high-protein treat that appeals to the children’s desire for sweets. I hope this helps my little one gain some needed weight.
Hi Cassie! Wow, thank you so much for your sweet and kind feedback. First of all, I’m really happy to hear your children enjoyed anko treats! You did such a wonderful job making “waffle poppers” and they sound wonderful! Thanks for sharing your detailed tip with me and JOC readers!
I watched a movie called Sweet Bean about a Dorayaki Stand and in the movie this older woman teaches the man who operates the stand how to make a chunky red bean paste instead of the crappy bean paste he’s been buying in bulk from a supplier. At one point I assumed it was when sugar was being added It seemed like the guy reached into a container and scooped with his hands what seemed to be a clear sticky type of sugar about the size of a softball or a grapefruit worth. What type of sugar was that?
Hi Edward! I watched it this summer so I know what you’re talking about. That is called Mizu Ame. You can buy a small jar of mizu ame in a Japanese grocery store (probably not in Asian grocery stores).
https://en.wikipedia.org/wiki/Mizuame
We usually buy it and don’t make it on our own… I didn’t use it because 90% of my readers probably can’t get it, and many people in Japan use regular sugar.
What beans can I sub for adzuki?
Hi Kiki! Personally, I don’t think azuki beans can’t be substituted by another kind of beans. The taste and texture will be different. But I’m a azuki lover and I am very specific about this ingredient. Maybe if you’re not so much, you may be okay with other types of beans… but I’m not sure what will work. Someone mistakenly used “red bean” instead of azuki and I remember he/she said it wasn’t the same… 🙂
Hi Nami! Thank you for all your great recipes! I made this anko a couple of months ago and used it your Dorayaki recipe. It was a big succes! And now I want to make it again. But I was wondering if I can put it in the freezer. It’s a lot of work and then I can make it all in once and use it in parts. And do I have to do something with it to defrost it or just take it out and wait? Keep up the good work!
Hi Femke! Yay! So happy to hear you liked the anko and dorayaki recipes! Yes, you can freeze them, but recommend individually pack for whatever amount you’ll need, so you don’t have to deal with extra or not enough. I usually heat up with a tiny bit of water and let cool again before I use, but you can use it by just defrosting it. Thanks so much for your kind words and encouragement!
It’s perfect! I just tried it today.
Thank you for your kind feedback Kaedi! 🙂
What type of beans can I use instead of Azuki beans?
Hi Aurora! I’m sorry, but this is azuki bean recipe (that’s the main ingredient), so you can’t quite substitute it. Azuki has hard shell outside that keeps the shape unlike other “red beans”. Sorry! Hope you can find these beans. I heard health product stores carry them, as well as whole foods (if you’re in the US). 🙂