Red Bean Paste: How to Make Anko 餡子 at Home

Have you ever wondered what gives Japanese sweets that naturally sweet, rich, and comforting flavor? It’s not chocolate or vanilla—it’s something even more unique and traditional: red bean paste, known in Japan as anko (餡子).

Whether you’ve tasted it in mochi, dorayaki, or taiyaki, anko is a fundamental part of Japanese desserts. But did you know you can make it at home with just a few simple ingredients?

In this guide, you’ll learn exactly how to make authentic red bean paste from scratch—step-by-step. You’ll also pick up expert tips, learn how to store it, and discover fun recipe variations.

Let’s get started with the magic behind this versatile paste!

Red Bean Paste @JapanDishes

Why This Red Bean Paste Recipe is Special

Homemade red bean paste tastes richer and more natural than any store-bought version. It’s made with dried azuki beans, sugar, and salt—no artificial flavors, preservatives, or mystery ingredients.

Time requirement: Around 2–3 hours (mostly simmering time)
Skill level: Beginner-friendly with simple steps
Special feature: Can be customized into two styles—tsubuan (chunky) and koshian (smooth)

Plus, it’s budget-friendly, healthy, and deliciously sweet without being overwhelming. It’s perfect for adding that “wow” factor to your homemade Japanese sweets.

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Essential Ingredients

Here’s what you’ll need to make red bean paste at home:

Main Ingredients

• 7 oz dried azuki beans (about 1 cup): These small red beans have a slightly nutty, earthy flavor and are essential for authentic anko.
• Water: Used throughout the cooking and parboiling process.
• ¾ cup sugar (or up to 1 cup/200g, to taste): This adds the sweetness. Adjust based on your dessert’s flavor profile.
• ½ tsp kosher salt (preferably Diamond Crystal): Enhances the sweetness and balances the flavor.

Red Bean Paste Ingredients @JapanDishes

Ingredient Tips & Substitutions

• If you can’t find azuki beans, mung beans or black beans can work in a pinch, but they’ll have a different taste and color.
• For a lower-sugar version, reduce the sugar slightly and add a drop of stevia or honey to preserve sweetness.
• To make it vegan or gluten-free—no changes needed! It’s naturally both.

Step-by-Step Instructions: How to Make Red Bean Paste

Let’s walk through the method from dried beans to perfect red bean paste.

Step 1: Rinse the Beans

Rinse the dried azuki beans under cold water. Discard any broken or discolored beans.

Step 2: Parboil the Beans

Transfer the beans into a large pot. Cover them with water (about 1–2 inches above the beans).
Bring to a boil on medium-high heat.
Once it starts boiling, remove from heat and drain the beans in a fine mesh strainer.

Why parboil? This step helps remove bitterness and improves texture.

Step 3: Simmer the Beans

Return the drained beans to the pot. Add fresh water to cover the beans again by 1–2 inches.

Bring to a boil once more, then lower the heat to a gentle simmer. Place a drop lid (otoshibuta) on top—this keeps the beans from bouncing around and cooking unevenly.

Simmer for 1 to 1.5 hours. Check occasionally and add water if needed to keep the beans submerged.

When the beans mash easily between your fingers, they’re ready.

Two Styles: Chunky vs. Smooth Anko

1. To Make Tsubuan (Chunky Red Bean Paste)

1. Drain the cooked beans.
2. Return them to the pot and add half of the sugar. Stir on medium-low heat.
3. Once dissolved, add the remaining sugar and salt. Keep stirring.
4. Let the moisture evaporate. When you can draw a line on the pot’s bottom with a spatula, turn off the heat.

• Spread the paste on a baking sheet to cool completely.

Tsubuan (Chunky Red Bean Paste) @JapanDishes

2. To Make Koshian (Smooth Red Bean Paste)

1. Reserve some cooking water and drain the beans.
2. Blend the beans in a food processor until smooth, adding reserved liquid as needed.
3. Return the paste to the pot. Add sugar and salt as above.
4. Stir and cook on low until thickened.

• Cool on a baking sheet.

Koshian (Smooth Red Bean Paste) @JapanDishes

Assembly: How to Use Red Bean Paste in Recipes

Once cooled, your red bean paste is ready to be used in a wide range of desserts.

Ideas for Use

• Stuff inside daifuku mochi
• Spread between dorayaki pancakes
• Add a spoonful to ice cream or matcha lattes
• Swirl into buns or cakes before baking

Presentation Tips

• Use a piping bag for a clean, elegant finish.
• Shape into balls with damp hands for mochi or steamed buns.
• Pair with bright elements like green matcha or white mochi for contrast.

For example, try using it in a fruity, refreshing dessert like Strawberry Mochi (Ichigo Daifuku), where red bean paste pairs perfectly with sweet strawberries and soft mochi.

Storage and Make-Ahead Tips

Refrigeration:

Store cooled red bean paste in an airtight container in the refrigerator. It lasts up to 1 week.

Freezing:

Portion into small freezer bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

If needed, gently reheat over low heat while stirring. Add a splash of water if it’s too thick.

Recipe Variations

Want to mix things up? Try these twists:

• Matcha Red Bean Paste: Mix in a bit of matcha powder after cooking for a green tea flavor.
• Chestnut-Anko Mix: Blend with roasted chestnuts for autumn-inspired sweets.
• Less-Sugar Version: Reduce sugar by 25% and add a drop of stevia or monk fruit.

You can also use white beans instead of red to make shiro-an, a creamy white version of anko.

Conclusion

Making red bean paste at home isn’t just fun—it’s a way to connect with Japanese tradition through flavor and care.

By mastering this simple recipe, you can create endless sweet treats from your kitchen. Whether you like it smooth or chunky, subtle or sweet, your homemade anko will always beat store-bought.

So, gather your beans and start cooking. Once you try it, you’ll never go back.

And if you’re planning a trip to Japan and want to enjoy authentic sweets on the spot, check out this helpful guide on places to visit from Kyoto a perfect mix of culture, food, and sightseeing.

FAQs About Red Bean Paste

Q: Is red bean paste healthy?

Yes! Azuki beans are rich in protein, fiber, and antioxidants. When made with moderate sugar, red bean paste is a nutritious and balanced dessert ingredient.

Q: Can I use canned azuki beans?

You can, but dried beans give better flavor and texture. If using canned beans, rinse thoroughly and reduce cooking time.

Q: What’s the difference between anko and red bean paste?

They are the same! “Anko” is the Japanese name for red bean paste.

Q: How long does red bean paste last?

Store in the fridge for up to 1 week or freeze for 2 months. Always cool fully before storing.

Q: What desserts can I make with red bean paste?

Try daifuku, dorayaki, taiyaki, mochi, red bean ice cream, or sweet soups like zenzai.

If you enjoyed this guide, be sure to explore more Japanese dessert recipes—and let us know how your homemade red bean paste turned out!