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.
Hello! Do you match the 1:1 sugar/bean ratio to the uncooked or cooked beans?
Hi Kelly! It’s uncooked azuki beans. 🙂
Hi Nami! So excited to try your Manju recipe this weekend, but I’m having trouble finding dry Azuki beans right now (probably because of the pandemic). Whole Foods carries organic Azuki beans, but they are pre-cooked. Do you think if I heat these up to the mashable step it would work okay? Thank you!
Hi Cachae! So sorry I couldn’t respond in time. How did it go? I never used WF’s precooked Kazuki beans. Are they sweet already? I think you can… but hard to tell without seeing it myself. 😀
If you freeze it, how do you thaw it for your daifuku recipe? Do you thaw in the fridge overnight?
Hi Vivian! It might not be defrosted all the way in the fridge, but you should start defrosting there – it might take 1-2 days, and while you’re making it maybe take out to bring to room temperature?
Hello,
So this weekend I have a project of making daifuku mochi from scratch (I’m gonna even try the mochi with the stand mixer recipe).
I started with the anko paste, I added baking powder for cooking (my standard method for beans, chickpeas, etc). It seems it helps for obtaining a smooth result. I also added a pinch of salt at this point based on Kenji-Lopez recommendations.
I was surprised of the flavor of azuki without sugar, they taste like beans but “smoother” (“beans of silk” I would say).
So I was a little nervous because I wanted to use less sugar but at the end it turned great! I used 2:1 dried beans to sugar ratio. I also added some salt crystals at the end.
I took note regarding the conservation consequences of using less sugar 😉
I was wondering ,what about using raw sugar (piloncillo or panela) ? I think the flavor of the raw sugar will enhance the azuki paste. I will give it a try later and let you know ^^
Thank you for your recipe and advices!
Hi Ricardo! I looked into the type of sugar before and I learned that in Japan Anko is always made with white granulated sugar (Johakuto 上白糖) to retain the azuki’s original flavor. It’s considered flavor-less sugar compared to other types (I thought it’s an interesting reason). 🙂
😮 good to know, I think it’s a continuity of my perception of Japanese cuisine, minimalist and always looking for the purest expression of ingredients. 🙂
🙂 Thank you Ricardo!
Thanks for this recipe.
Is it ok to replace sugar with honey?
Hi Alvin! I’ve never tried it myself but some people tried with 1:1 ratio (beans: honey) and it worked great. 🙂
I used to get them from the market in Asia. Living in North America now, I thought I would not get to eat as much as I like anymore as they are so expensive here and the dough is so sticky I’d never learn to make it.
You made your recipes so easy to follow!
I made Daifuku and Anpan today following your recipes and they turned out a big success!
Thank you very much, Nami!
Hi Evelyn! Aww, I’m so happy and excited to hear about your Daifuku and Anpan with homemade Anko! Thanks for your kind feedback and for making me happy!
Hi,
I was wondering if adding baking powder will help in this recipe. I use baking powder for my “frijoles refritos” and other savory mashed beans recipes. It helps for obtaining softer beans.
Hi Ricardo! It’s not standard to add baking powder in anko… and I’ve never heard of the recipe using it. 🙂
I will try and let you know if there any different 😁😁😁
Keep me posted, Ricardo! xo
Is there some way to prep the azuki ahead of time? And store for awhile?
Hi Maya! Do you mean anko (azuki bean paste)? Yes, you can freeze it too. 🙂
Nami: I need some help.
I made the red bean paste. It turned out a great consistency.
However, it turned from the lovely dark red to a light red-pinkish colour when blitzed.
Also, it doesn’t seem to have the umami that the red paste sesame balls have that I order from the Japanese restaurant. Those you just close your eyes and savour the filling. Compared, these are on the bland side.
Do you have any suggestions to give the paste that extra oomph?
Hi Charlie! I apologize for my late response. Thank you for trying this recipe!
1) I know what you’re talking about. It’s less red color too when I make it. When you use a food processor, the color does look lighter. You can probably run food processor first before adding sugar. You may want to remove the moisture as much as possible and mix it with sugar in the post. This is a Japanese site (http://www.eonet.ne.jp/~pour-les-petits/sikousakugo-koshiann-01.html), but you see how the beans get very dark at the end after so many steps of the filtering process? I will have to try making koshian. It’s not my favorite, so I don’t typically make koshian. 🙂
2) Some people add a bit of brown sugar and soy sauce to add more savory umami taste. You can add more sugar and salt too, because typically the amount of sugar the restaurants or shops use for their red bean paste is not reserved. It has a stronger taste.
Thank you Nami!!
This is a big help.
Merry Christmas
Glad to hear that. Happy Holidays!
I am trying to write down a recipe for your Daifukumochi and it said that I needed Red Bean Paste, so I looked on here hoping to find the recipe for the Koshian Red Bean Paste, but sadly didn’t. Can you please tell me how to make the Koshian style and if I just need to smash the beans instead.
Thanks!
Sorry, ma’am. I found the link in the comments. 😅
Hi Mina! I’m sorry my instruction wasn’t clear. I added the step for Koshian. One day I can add more step by step pictures for Koshian. Thank you for bringing it to my attention!
Morning Joanne:
I was wondering if once the paste is made, can it be frozen?
Hi Charlie! Yes, you can freeze it. 🙂
Thank you, Thank you!
How did you make the beans into the paste after cooking?
Hi Marie! Do you mean fine paste (called Koshian)? Then please check this post for the instructions: https://www.justonecookbook.com/pressure-cooker-anko-red-bean-paste/
English translation for “anko” is red bean “paste”. However, it’s not always pasty form like Koshian (fine anko). Tsubuan is coarse anko and it’s more chunky, which is shown in my recipe. 🙂
How much salt do you recommend to add to the final step when taking it off heat?
Hi Thomas! Just a pinch. It enhances the sweetness and makes it a sharp taste. 🙂
Hi Nami.
I have just finished making the bean paste. My husband is mashing it up as I am typing this. I am super excited, I had a taste and it was wonderful! Thank you so much for sharing all these wonderful Japanese recipes. Next up, I will be trying my hand at making mochi with the anko bean paste I just made.
Hi Mastura! I’m excited! I hope you enjoy making mochi with anko filling! Mochi is hard to deal with, but believe me, you will get used to it and avoid how to avoid being sticky as you practice. 🙂 Wishing you good luck!
What should the beans be like after soaking? I’ve never soaked dry beans before and they seem quite hard 🙁
I’ve tried a large handful of your recipes so far and have loved them all. Thank you for so many useful recipes and tips!
Hi Lissa! Azuki beans are known to be very hard (even after soaking the beans – for example, some beans gets soft enough that you can peel the skin, but not azuki beans. And you have to cook for a long time to get tender). I’m so glad my recipes worked out for you. Thank you for letting me know! I’m happy to hear that! 🙂 xo