How to Make Anko (Japanese Sweet Red Bean Paste)

If you've ever tasted the soft sweetness of Dorayaki, Taiyaki, or a chewy Daifuku Mochi, chances are you've had Anko, Japan’s beloved sweet red bean paste. With its subtly earthy sweetness and velvety texture, anko is a staple in traditional wagashi (Japanese confections). And while it’s readily available in cans at Japanese supermarkets, making it from scratch offers a deeper appreciation for its flavor, and it’s easier than you might think.

What Is Anko?

Anko (餡子 or あんこ) is a sweet paste made from azuki beans and sugar, commonly used in Japanese desserts. It comes in two main types:

Tsubuan: chunky paste with whole or partially mashed beans
Koshian: smooth paste, often strained to remove skins for a silkier texture

My recipe below yields a tsubuan-style paste - simple, hearty, and perfect as a filling or topping.

RECIPE

Servings: 1 batch

Time: 3 hours

Ingredients:

1 cup dried azuki red beans
3/4 cup sugar
A pinch of salt
Water

My Kitchen Tools:

Cooking Pot

Instructions:

Rinse and Pre-Boil the Beans
Rinse the azuki beans under cold water and drain.
Place the beans in a pot and cover with 2 cups of water.
Bring to a boil, then drain and discard the water.
Simmer the Beans
Transfer the drained beans to a clean pot. Add 3 cups of water.
Bring to a boil, then reduce to low heat and simmer for about 2 hours.
Add water if it evaporates too quickly to keep the beans submerged.
> Skim off any scum that rises to the top to keep the paste clean in flavor and appearance.
Check for Doneness
Test a few beans by gently pinching one between your thumb and pinky.
If it mashes easily, the beans are ready.
Sweeten the Beans
Over low heat, add the sugar in 2 to 3 additions, stirring well each time until fully dissolved.
Add a pinch of salt to balance the sweetness.
Keep stirring until the mixture thickens slightly and resembles a loose paste.
> Don’t rush the sugar - make sure the beans are done before adding sugar otherwise the beans remain in hard texture.
Cool and Store
Turn off the heat and transfer the anko to a container.
Let it cool completely before storing in the refrigerator.
Anko red bean paste can be kept in the fridge for about a week, or frozen for up to 2 months.

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Tips for Perfect Anko Every Time

Don’t skip the pre-boil: It removes the natural astringency (called aku) in azuki beans.
Keep adding water: The beans should always be covered during the long simmer.
Mash check: This is more accurate than timing - your beans should mash easily, the beans won’t cook after adding sugar.
Type of sugar: White sugar gives a clean taste, but you can experiment with raw sugar or brown sugar for deeper flavor.
Texture tweak: Want it smoother? Use a sieve to strain after simmering to make koshian.