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.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
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 Namiko, thanks for this recipe. Really excited to try it. I do not have a otoshibuta drop lid. Is there anything else I can do to substitute this lid/step?
Thanks!
Hi Jess! Thank you very much for reading Nami’s post and trying her recipe!
Here is the link for how to make Otoshibuta: https://www.justonecookbook.com/how-to-make-otoshi-buta/
We hope this helps!
Just wondering, could I use a smaller lid with vents as a “drop lid”? And could I also soak the beans the day before? I want to make anko ice cream for my final baking exam and wanna make sure they cook in an hour or two max.
Thank you!
Hi Kay, Thank you very much for trying Nami’s recipe!
Yes. You can use a smaller lid with vents as Otoshibuta or make it with aluminum foil. Please check How to make Otoshibuta: https://www.justonecookbook.com/how-to-make-otoshi-buta/.
As for soaking the beans, Yes, you can soak them the day before, but it would not guarantee that beans would cook in an hour or so. It depends on the bean, and it sometimes takes longer.
To be sure with the cooking time, it might be good to test your beans (using a newer dry bean, avoid old bean) before your baking exam.
We hope this helps, and good luck with your baking exam! 🙂
Hi Nami, I am trying your recipe now and having difficulty. I simmered the red beans (after boiling) for almost 2.5 hours and they still were not very soft. So I added the sugar and continued cooking. Now the beans are very hard and I can’t even bite through them. Any tips?
Hi Kayla! Thank you for trying Nami’s recipe!
If the bean were older, it would take very long to soften. You can add water, turn down the heat to medium-low, and keep it simmering for a little longer.
We hope this helps!
Hello Namiko!
When I started making this recipe and did it to the end to let it cool. I then notice that I missed the step of removing the first boil of water. Will that be a problem for me? can I still eat it and use it to make Tayaki? I put in 175 g of sugar. But it was still to sweet so I added more table salt. And it became little better. Sence I missed removing the first boil of water it probably has a little bitter taste to it than normal. Will it be a problem? or is sit to toxic to eat it? I made Koshian paste. Thankful for answer. Sincerly Tina E. A different Tina
Hi Tina! Thank you very much for trying Nami’s many recipes!
You can still use them for making Taiyaki, but as you noticed, the Anko would have a bitter taste.
We hope this helps!
The reason why your grandma passed down to you the tradition of soaking the beans for 12-18 hours, is not only for the purpose of softening the skin, but to start the enzymatic conversion process within the beans to change its internal chemical composition, that is, to break down the level of anti nutrient, and make the resulting food both more digestible, as well as more nutritionally sound for absorption. By jumping right into the cooking process, you effectively arrest the conversion by destroying the enzymes with heat, so even though the beans appear cooked and edible in the end, they wont be nearly as digestible or nutritionally available to your body as compared to the traditional soaking method.
Beyond that, I thank you for the article for shedding light on the japanese traditional preparation method prior to the so called modern era.
Hi Angel! Thank you for sharing your knowledge with us!
i used regular cane sugar and halved the recipe and it turned out wonderful! thanks so much for the recipe, i wouldn’t have thought skipping the soaking was possible otherwise. 🙂
Hi Zeri! We are glad to hear you enjoy the Anko.
Thank you very much for sharing your cooking experience with us and for your kind feedback.
Other than the fact that some of the beans burned to the bottom of the pot (oops), we really liked making this recipe! We made the smooth red bean paste. We found that it took a really long time for it to thicken, so if we make this again, we might try using a pot or pan with more surface area for a faster cooking time. In the end, it tasted amazing!
Hi H+H, Thank you very much for trying this recipe! The Anko will get thicken when it cooled, so when you can draw a line on the bottom of the pot, turn off the heat. Don’t worry if it’s still loose!😉
The recipe shows that the serving size is “600”, I’m assuming it means 6 servings?
Hi Fatima, It means 600g (1.3 lbs). Thank you for trying this recipe!
Hi Nami,
Can I use canned adzuki beans for this recipe? Or is the flavour better if you cook the beans from scratch? Thanks!
Hi Veronika,
Of course, making Anko from scratch is the best! But you can use canned Azuki beans.
However, the canned Azuki usually has been cooked, and you need to add sugar or may already be added the sugar. So please check your canned’s label.
Thank you for trying this recipe!
i have a can of adzuki beans, but I cant figure out how to cook them to make this 🙁
Hi Vid,
Most of the caned Azuki is precooked. How about your Azuki?
If you see the sugar in the ingredient list, it already sweetens, so you do not need to add sugar and use it right away.
If you want to reduce the liquid, you can put in the pot and reheat over medium heat.
We hope this helps!
hi! i’ve made anko for your recipe twice. yours is far by the simplest and easiest version to make, and also tastes wonderful.
the first time i made it was for dorayaki filling. the second time i made it was for the filling of a matcha fresh cream swiss roll. for those who are health conscious, you can definitely reduce the amount of sugar used, especially if you’re already using pure azuki red beans which already contain a natural high amount of sugar inside them. if you’re using normal red beans, then you can follow the stated amount of sugar. anyway, this anko paste is really, really useful! thank you nami !!
Hi Cl,
Thank you for trying this recipe and for your kind feedback!
We are so happy to hear this recipe is the simplest, the easiest version to make Anko and taste wonderful!!☺️
Just finished cooking my fine red bean paste and this recipe is AMAZING. I love it so much. So simple and straight forward. I used raw sugar and slightly reduced the amount but it was still sweet to me. But thats okay because I love sweet red bean paste! Just taste as you go to make sure you get the flavour you want and like the author mentioned, if it is a filling, your skin/outer layer probably won’t be as sweet so you need to account for that as well.
Hi Shermain,
Thank you so much for trying this recipe and for your kind feedback. We’re so glad to hear you enjoyed the Anko!
Thank you for sharing your cooking experience/tips with us!🙂
Thank you so very much for the Anko recipe. Mochi with anko is one of my favorite Japanese snacks, next to the various ozembe [did I spell it right ?] I always grab.
However, you did not show how to make the mochi skin. Would appreciate if you can show us next time how to do it.
Hi Neri! There are a few ways to enjoy anko with mochi… what do you mean by mochi “skin”?
If you’re talking about Kiri Mochi – We use these rice cakes to enjoy anko mochi – https://www.justonecookbook.com/how-to-enjoy-japanese-mochi/
if you are talking about daifuku (this is the most “skin” like you’re referring to?) – https://www.justonecookbook.com/daifuku/
If you want to make mochi with a stand mixer (because we don’t have the traditional tools) – https://www.justonecookbook.com/how-to-make-mochi-with-a-stand-mixer/
Hope this helps… Let me know if you were referring to a different recipe. 🙂
can i make this with already boiled beans in cans from the grocery store
Hi Riyaq! If azuki beans… yes, you mean to add sugar and cook, right? I’m not sure how firm the beans are… usually when you make anko, the beans are mashed really easy… but I’m afraid the boiled beans being firmer. 🙁 If so, you’ll get super chunky paste.
Hi!
I need some help, I followed your recipe (except the drop lid, because I didn’t have one) and I had to let my azuki cook for 4h30. Do you by chance know why that would be the case?
Nonetheless the result was good, but not as good as certain comment let it seems. So I am a little in a predicament…
Hi Angel! Did you cook the same amount of azuki beans? 4 hours and 30 minutes are definitely too long. Do you think the beans were tender earlier but you weren’t sure? Azuki bean skin is hard so it’s possible that you may felt it’s not cooked through but inside could be already soft. That’s what I am thinking…
I cooked 200g of azuki beans. And at 1h, I took one and tried to mash it but I had to apply a bit of force to do it, and it was more breaking than mashing, so I let them simmer longer, then repeat the process at 1h30, 2h,etc… and it was the same result. I grew a little impatient at 4h30 so I went to the next step, and the paste is more or less like your pics (I made the tsubuan) but the chunks seems too “crunchy” (like not cooked enough) to my tasters (who like anko very much 🙂 )
Do I have to do something specific for the skin?
Hi Angel! Thank you for your explanation again! From the description, it seems like what you did was necessary. But I’m curious if your azuki is a different variety. Because of the hard skin on Azuki, some recipes recommend pre-soaking and I have done in the past. In recent years we found that you have to soak more than 18-24 hours to actually soften the skin to make it tender, so it’s no longer required to soak the skin. So there is not much to do. I’m surprised it takes 4 hours though. 🙁