Anko (Sweet Red Bean Paste)—Tsubuan & Koshian
Make homemade anko (sweet red bean paste) with just 3 ingredients—azuki, sugar, and salt. Choose silky koshian or chunky tsubuan for your Japanese sweets.
Dish: Sweet Red Bean Paste)—tsubuan Koshian
Variant: Anko (Sweet Red Bean Paste)—Tsubuan & Koshian
Source: Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子
- Total time
- 1 hr 40 min
- Active time
- 10 min
- Yield
1, 1 batch, 1.3 lb/600 g total (1 Tbsp = 20 g)1, 1 batch, 1.3 lb/600 g total (1 Tbsp = 20 g)
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Sugar
¾ cup sugar ((up to 1 cup or 200 g, to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Ingredients for Anko
Dried azuki beans (also spelled adzuki beans) Water Sugar (see Tips) Kosher salt Find the printable recipe with measurements below.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
7 oz azuki beans (dried; a bit less than 1 cup) water ¾ cup sugar (up to 1 cup or 200 g, to taste) ½ tsp Diamond Crystal kosher salt.
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Pick through the azuki, rinse well, and cover with water in a large pot.
Bring to a boil, then drain to remove bitterness.
Cooking
Return beans to the pot, add fresh water to cover, and simmer with a drop lid for 60–90 minutes.
Top up water as needed. A bean should mash easily between your fingers.
Assemble
Option 1 – Make tsubuan (chunky paste).
Drain beans, return to the pot, and stir in half the sugar over medium-low heat. When dissolved, add the rest of the sugar and the salt.
Show 2 more media items
Nami’s Recipe Tips
Skip overnight soaking – Azuki skins soften during cooking, so you can start right away.
No soaking needed with modern beans! Throw away the boiling water – This removes the astringency (shibumi, 渋み) of the food.
Variations and Customizations
Instant Pot shortcut – For speed, see my Pressure Cooker Anko method.
Use white beans – For a milder taste, make my White Bean Paste (Shiroan) recipe.
How to Use Anko
Tsubu-an: Use the chunky type of anko in Zenzai (Red Bean Soup), Anpan, Red Bean Pancakes, or Ujikintoki (Matcha Shaved Ice).
Koshi-an: This fine paste is perfect for Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, or Manju. Get creative: Use as a filling in your favorite pastries or topping for ice cream.
Show 1 more media item
My paste is too thick. How do I fix it?
Stir in a spoonful of the reserved cooking liquid (or hot water) over low heat until you reach the texture you like.
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
1 hr 30 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 40 min
Total time from the source recipe card.
Step 1
Gather all the ingredients.
Step 2
Rinse 7 oz azuki beans and discard any broken beans. Drain.
Image detailsRinse 7 oz azuki beans and discard any broken beans. Drain.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Inputs and tools1
Uses
- 7 oz azuki beans ((dried; a bit less than 1 cup))
Step 3
Transfer the beans to a large pot and enough water to cover them by 1–2 inches.
Image detailsTransfer the beans to a large pot and enough water to cover them by 1–2 inches.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Inputs and tools1
Uses
- water
Step 4
Place the pot on the stove and bring it to a boil over medium-high heat.
medium-high heatStep 5
Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
Image detailsOnce boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Visual cue
Once boiling, drain the beans in a fine-mesh sieve.
Checks1
Visual cueInfoVisualOnce boiling, drain the beans in a fine-mesh sieve.
Expected state: Once boiling, drain the beans in a fine-mesh sieve.
Why and source
This step has reviewed source-backed guidance.
Step 6
Add more water to the pot to cover the beans by 1–2 inches.
Step 7
Bring it to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) on top of the beans. Reduce the heat to medium low and keep it simmering for the next 1–1½ hours. Tip: The otoshibuta will prevent the beans from dancing around too much. Learn how to make it yourself or find one on Amazon and JOC Goods.
medium-high heat
Image detailsBring it to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) on top of the beans. Reduce the heat to medium low and keep it simmering for the next 1–1½ hours. Tip: The otoshibuta will prevent the beans from dancing around too much. Learn how to make it yourself or find one on Amazon and JOC Goods.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Visual cue
Once boiling, put an otoshibuta (drop lid) on top of the beans.
Checks1
Visual cueInfoVisualOnce boiling, put an otoshibuta (drop lid) on top of the beans.
Expected state: Once boiling, put an otoshibuta (drop lid) on top of the beans.
Why and source
This step has reviewed source-backed guidance.
Step 8
Some of the liquid 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.
Image detailsSome of the liquid 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.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Checks1
TimingInfoTiming1 hour
Target: 60 minute
Expected state: After 1 hour, check if the beans are cooked.
Why and source
This step has reviewed source-backed guidance.
Step 9
Drain the cooked azuki beans in a sieve.
Step 10
Return the beans to the same pot. Turn the heat to medium low and add half of the ¾ cup sugar.
Image detailsReturn the beans to the same pot. Turn the heat to medium low and add half of the ¾ cup sugar.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Inputs and tools1
Uses
- ¾ cup sugar ((up to 1 cup or 200 g, to taste))
Step 11
Mix well. Once the sugar has dissolved, add the rest of the sugar.
Image detailsMix well. Once the sugar has dissolved, add the rest of the sugar.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Visual cue
Once the sugar has dissolved, add the rest of the sugar.
Checks2
Visual cueInfoVisualOnce the sugar has dissolved, add the rest of the sugar.
Expected state: Once the sugar has dissolved, add the rest of the sugar.
HoldingMain recipeSource holding instruction
Mix well. Once the sugar has dissolved, add the rest of the sugar.
Why and source
This step has reviewed source-backed guidance.
Step 12
Mix well, stirring constantly. Then, add ½ tsp Diamond Crystal kosher salt and stir.
Image detailsMix well, stirring constantly. Then, add ½ tsp Diamond Crystal kosher salt and stir.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Inputs and tools1
Uses
- ½ tsp Diamond Crystal kosher salt
Step 13
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.
Step 14
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 the anko is still loose; it will continue to thicken as it cools. Transfer it to a flat baking sheet to cool completely. The tsubuan is now ready to use in Japanese sweets like Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). Scroll down to see how to store it.
Image detailsLet 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 the anko is still loose; it will continue to thicken as it cools. Transfer it to a flat baking sheet to cool completely. The tsubuan is now ready to use in Japanese sweets like Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). Scroll down to see how to store it.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Checks1
HoldingMain recipeSource holding instruction
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 the anko is still loose; it will continue to thicken as it cools. Transfer it to a flat baking sheet to cool completely. The tsubuan is now ready to use in Japanese sweets like Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). Scroll down to see how to store it.
Why and source
This step has reviewed source-backed guidance.
Step 15
Reserve some of the cooking liquid. Then, drain the azuki beans in a sieve.
Step 16
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 it purée smoothly.
Image detailsTransfer 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 it purée smoothly.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Visual cue
until the beans become a fine paste.
Checks1
Visual cueInfoVisualuntil the beans become a fine paste.
Expected state: until the beans become a fine paste.
Why and source
This step has reviewed source-backed guidance.
Step 17
Transfer the fine paste back into the same cooking pot. Turn the heat to medium low and add half of the ¾ cup sugar.
Step 18
Mix well. Once the sugar has dissolved, add the rest of the sugar.
Image detailsMix well. Once the sugar has dissolved, add the rest of the sugar.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Visual cue
Once the sugar has dissolved, add the rest of the sugar.
Checks2
Visual cueInfoVisualOnce the sugar has dissolved, add the rest of the sugar.
Expected state: Once the sugar has dissolved, add the rest of the sugar.
HoldingMain recipeSource holding instruction
Mix well. Once the sugar has dissolved, add the rest of the sugar.
Why and source
This step has reviewed source-backed guidance.
Step 19
Let the moisture evaporate, stirring constantly. Add ½ tsp Diamond Crystal kosher salt and continue to stir.
Step 20
When you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if the anko is still loose; it will continue to thicken as it cools. Transfer the anko to a flat baking sheet and cool completely. The koshian is now ready to use in Japanese sweets like Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan.
Image detailsWhen you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if the anko is still loose; it will continue to thicken as it cools. Transfer the anko to a flat baking sheet and cool completely. The koshian is now ready to use in Japanese sweets like Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Checks1
HoldingMain recipeSource holding instruction
When you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if the anko is still loose; it will continue to thicken as it cools. Transfer the anko to a flat baking sheet and cool completely. The koshian is now ready to use in Japanese sweets like Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan.
Why and source
This step has reviewed source-backed guidance.
Step 21
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 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.
Image detailsTransfer 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 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.Just One Cookbook · Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子Dev reference Checks1
HoldingMain recipeSource holding instruction
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 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.
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Storage Tips
To store: Cool completely, pack into an airtight container, and refrigerate 3–4 days.
To freeze: Portion 100 g scoops, wrap, and freeze for up to 2 months. When ready to use, thaw overnight in the fridge.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
Only 4 ingredients No overnight soaking Less sugar than store bought Easy to purée with a food processor or blender.
Can I cut the sugar even more?
Less sugar shortens shelf life.
If you reduce it below 75 percent of the bean weight, freeze any paste you will not use within three days.
What if I only want koshian?
Follow the koshian steps from the start.
Using a food processor means you don’t need to sieve out the skins.
Article photos
Photos used with the article notes.
Source: Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子
Testing notes
Useful tests and side-by-side notes after the method is clear.
Why add salt to a sweet paste?
Salt suppresses bitterness and lifts the natural sweetness of the beans—try it and taste the difference.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
1, 1 batch, 1.3 lb/600 g total (1 Tbsp = 20 g)
Paste
Source step 16 creates or uses paste.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Anko (Sweet Red Bean Paste) Recipe – Tsubuan & Koshian 餡子
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