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.
I made the pressure cooker version yesterday and it turned out fantastic. I made 2 cups and increased the water and sugar. I made red bean boba smoothies with some of the Anko last night. Right now I’m making the Dorayaki pancakes and will use the rest of the Anko. I burned a few pancakes but it’s okay I like a slight burnt (koge) (spelling is probably incorrect) taste. I’m enjoying making your recipes. My Mom is from Kagoshima so she taught me to cook Japanese foods. Thank you for your tutorials. You are so adorable!
Hi Gina! Awww it seems like you love anko as much as I do too! 🙂 Super happy to hear you’re making so many red bean recipes! We went to Kagoshima this summer and it’s so beautiful there. We love Kyushu and its food. Thank you so much for trying out my recipes and for your kind feedback. By the way, koge or okoge is correct. 🙂
Yes, I love anko and sometimes I eat a teaspoon of it for a quick sweet. I love it in shave ice especially!
I love Kagoshima! I’ve only been there twice but when I was very young like 2 and 7 years old. The second time I do remember the snow and my auntie Sayoko and Eiji’s house. They had the old type toilet that’s like a hole and a long way down. I also remember going to an ofuro. Yes, Kyushu food is very delicious. I love breakfast with natto, yamaimo, fish, and miso soup. My mom taught me how to make chawanmushi and it is one of my kid’s favorites. I saw you have a recipe for it as well so I might try your recipe soon.
Tonight I made Tamagoyaki ( burnt it a little but still tasty) and Oyakodon and my family and I loved it. The broth is so oishi!
I enjoy your recipes so much and follow along with your videos as I go. My mom called me after I sent her a picture of Daifuku mochi and her Japanese friend Chieko both wanted the recipe!
Oh ya~I bought the whisk you use and it comes as a 2 pack. I used it tonight and love it compared to the other type I normally use.
Thank you so much!
Hi Gina! You have such fond memories of your trips to Japan and I can imagine the scene. It’s wonderful that you continue to make food you enjoyed growing up too. As I get older, I miss eating more simple food and Japanese food always gives me comfort when I eat. Even simplest grilled fish, rice, and miso soup! I hope you enjoy making more Japanese food at home. And I’m glad you liked the whisk (flat whisk, right? Now it comes with 2? Wonderful!!). Happy cooking, and stay in touch!
Just found this site looking for red bean paste. I’m regular old American eating regular old American food but have been trying other cultural foods. Really looking forward to trying some of your recipes! They look so delicious!
Hi Dana! Aww thank you so much! And welcome to Just One Cookbook! I hope you find some Japanese recipes that inspire you to try at home! 🙂
Many thanks, this made really nice red bean paste. If I could make a suggestion – if one processes the beans very lightly, the skins can be separated out using a Mouli food mill fitted with the finest plate (but do it in about 3 batches for the quantity given above). This gives a very smooth paste and is much easier than forcing the paste through a sieve to remove the skins.
Hi John! Thank you for your kind feedback and your tip! I don’t own a Mouli food mill, but maybe it’s nice to invest one. 🙂
hi there..
I want to learn how to make Obanyaki /Imagawayaki in Japan .
Would you please tell me where I can learn to make Obanyaki /Imagawayaki?
i want know about the fill in or the ingredient for the Obanyaki / imagawayaki
example : (Azuki Bean 紅豆 / red bean , Vanilla Custard , Matcha ).
some people tell me , about the recipe but , i need the one who can teach me in japan.
(how to make it from the basic)
I can go anywhere in Japan. Please let me know.
Thank you.
Hi Winz! I am not familiar with a school/class/workshop that teaches how to make obanyaki/imagawayaki. I wish I know, sorry.
Very clear recipes and easy to understand.
Thank you very much!!
Hi Kirana! Thank you so much for the kind words! 🙂 xo
Which type of paste is better for dorayaki? Chunky or smooth?
Hi Sabrina! Dorayaki has both kinds, so it’s really up to you! My personal preference is chunky kind “Tsubuan”. 🙂
I cook from your site often and am a huge fan, and this is the first time a recipe has fully failed me. I ended up with very dry beans. Either I didn’t let enough water evaporate before adding the sugar or maybe I was supposed to drain in between adding sugar in the prior snap… I don’t know all I know is that I definitely did not make anko でもあきらめない。いつも頑張ります。
こんにちは、エリン! Thanks so much for trying my recipes! I’m sorry this recipe didn’t turn out well. Water will continue to evaporate so you need to keep adding water to cover just above the beans. This is why making anko on the stovetop is tedious work. You can’t add more water than just above the beans, but you also can’t let it evaporated. So when you mash the beans to check if it’s done, the water should be STILL just above the beans. Then you add sugar in 3 separate times and let the beans absorb sugar until almost no water (see the bottom of the pan when you draw a line with a spatula). Remaining heat will continue to cook and evaporate water, so you don’t have to reduce so much. No need to evaporate water before adding sugar or no need to drain water before adding sugar. How come you still ended up with “very dry” beans with liquid? Did you use the right Azuki beans? Let me know your thoughts. I’ll be happy to help!
Super!
Thank you Thomas!
Thank you for posting this recipe; it is one of my go to sweet desserts. I do have a question, I’d like to remove the skins from the beans and I was curious when do you do that? After the filling is made or before making the filling? (I don’t have a pressure cooker and have to do it the old fashioned way through a sieve). Thank you.
Hi Elyse! I’m happy to hear you enjoy anko too! You can remove the skin by passing through a a fine mesh sieve. However, we can only make Koshian (fine texture red bean paste) as you will be pressing beans hard to pass through the sieve. Hope this makes sense. 🙂
I’m curious if you’ve ever tried or seen anko canned (I mean home made anko then preserved in jam jars and heat sealed).
Hi Sara! No, I usually freeze anko…. never can it before. It’s commonly frozen in Japan, and I didn’t think about canning before. I quickly checked in Japanese, and I haven’t found a method. Almost all sites recommend freezing for a longer preservation.
AAAAAAAA! IT WORKED! followed this recipe to the letter and it turned out perfect! Thank you!!
Hi Hemma! I’m so happy to hear that! Yay! Thank you so much for your kind feedback. 🙂
Hi Nami,
I love red bean bun but the sugar level is very high. Im trying to cut down my sugar intake. Is it possible to replace sugar with stevia. If yes, whats the measurement for it?
Hi Joyce! You can cut down on sugar if you like, but I had never tried making this with stevia before, so I can’t tell how it will turn out… If I were you, I would cut down on sugar….. 🙂
I had soaked the beans and they weren’t red like the picture is it still ok I’m finished a paste and it turned out like the steps but it is purplish like light purplish is it still good
Hi Sakinah! Red bean paste is not red like red ink color – it’s more like dark purple color (I don’t know English name for it, as we call it Azuki color in Japan! Haha).
Hi.. just found your site today while looking for red bean paste bun recipe. Can you tell when to add the sugar into? In your instruction, only mention to add salt. Thanks.
Hi Gracy! It’s step 10. You gradually add the sugar. 🙂
How do you make (flakey) Yaki Manju?
Hi Aimee! I’ll add to the list. 🙂 Thank you for your request!