Sweet Azuki Bean Paste

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/19
Bun with Red Bean Paste

Janet Hudson / Getty Images
Prep: 6 hrs
Cook: 90 mins
Total: 7 hrs 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
580 Calories
1g Fat
135g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 580
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 589mg 26%
Total Carbohydrate 135g 49%
Dietary Fiber 11g 38%
Protein 12g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet azuki bean paste is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.

Ingredients

  • 1/2 pound or 1 1/3 cup azuki beans
  • 2 cup Japanese Johakuto (white sugar), or 1 1/4 cup granulated sugar (adjust the sweetness to your preference)
  • 1 teaspoon salt (adjust the amount of salt to your preference)

Steps to Make It

  1. Put azuki beans in a deep pot and pour enough water to cover them.

  2. Soak azuki for a half day or overnight.

  3. Put the pot on high heat and bring to a boil.

  4. Turn down the heat to medium and simmer azuki for about 10 minutes.

  5. Drain in a colander.

  6. Put the azuki beans back in the pot and add about four cups of water.

  7. Bring to a boil on high heat.

  8. Turn down the heat to low and simmer azuki beans for about one hour or until softened.

  9. Carefully drain the liquid from the pot.

  10. Add sugar and salt to your taste and stir azuki.

  11. Further simmer azuki until it becomes your desired thickness.

  12. Stop the heat.

Recipe Tags: