|Nutritional Guidelines (per serving)|
It's sweet azuki bean paste which is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.
- 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
Put azuki beans in a deep pot and pour enough water to cover them.
Soak azuki for a half day or overnight.
Put the pot on high heat and bring to a boil.
Turn down the heat to medium and simmer azuki for about 10 minutes.
Drain in a colander.
Put the azuki beans back in the pot and add about four cups of water.
Bring to a boil on high heat.
Turn down the heat to low and simmer azuki beans for about one hour, or until softened.
Carefully drain the liquid from the pot.
Add sugar and salt to your taste and stir azuki.
Further, simmer azuki until it becomes your desired thickness.
Stop the heat.