Name: How To Make Anko From Scratch (Sweet Red Bean Paste Recipe)
Prep time: 5 min
Cook time: 85 min
Total time: 90 min
Yield: 5
Cuisine: Japanese
Ingredients: 250 g Azuki Beans; 250 g Cane Sugar; Pinch of Salt; Water

How To Make Anko From Scratch (Sweet Red Bean Paste)-Japanese Taste

BeanDessertFreezer-FriendlyJapanese SweetsMake AheadPressure CookerTraditional Food

Anko is a sweet red bean paste made from Azuki beans, essential as a filling for treats like Daifuku, Anpan, and Dorayaki. While its roots trace back to 7th-century China, it became the sweet delicacy we know today during the Edo period.

Simple Ingredients & Varieties
Homemade anko is surprisingly easy to make with just Azuki beans, sugar, water, and a pinch of salt. There are two primary styles:

Tsubuan: A chunky texture where the beans remain whole.

Koshian: A smooth, refined paste (easily made by blending Tsubuan).

Cooking & Storage Tips
You can prepare anko using either a pressure cooker for speed or a standard pot. Since this homemade version contains less sugar than store-bought types, it should be consumed within three days if refrigerated. For longer storage, you can freeze small portions in plastic wrap for up to two months.

Whether enjoyed in a warm bowl of Zenzai or as a simple topping, homemade anko offers a fresh, nutty flavor that beats any commercial alternative.

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

2) Washing the Azuki Beans

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Wash Azuki beans as you would wash rice, ensuring to discard any broken beans. Then, fill a pot with plenty of water and heat it over high heat.

Expert's Tip

How To Make Anko From Scratch (Sweet Red Bean Paste Recipe)

If you don’t have time to make Anko Red Bean Paste, there are always options! You can use this tsubuan chunky anko as it is—you don't even need scissors to open the bag. It's already sweetened, making it convenient for direct use in Japanese sweets or as a topping. If you prefer smooth red bean paste, this product also comes in a koshian anko version.

3) Boiling the Beans

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When the water starts boiling, let it simmer over high heat for 7 minutes, and then drain the hot water.

4) Cooking the Beans With A Pressure Cooker (Option 1)

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Place the beans into a pressure cooker and add 3-4 times the amount of water. Heat with the lid on until the pressure valve rises, then reduce the heat and continue cooking for 20 minutes. Finally, turn off the heat and wait for the pressure to drop.

5) Cooking the Beans in a Pot (Option 2)

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Place the beans in a pot and add 4-5 times the amount of water. Bring it to a boil over high heat, then reduce to medium heat.

6) Allowing the Beans to Soften

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Always ensure that the beans are covered with enough water. If necessary, add more water until the beans soften, approximately for 1 hour. While heating the beans, make sure to skim the foam from the top of the cooking liquid.

7) Adding Sugar & Salt

Check the beans to see if they are soft enough. Ideally, they should be soft enough to be crushed with fingers. If they are still hard, cook a bit more. Once they are soft enough, add sugar and salt.

Tip: It is crucial to add sugar when the beans are soft enough. They won’t get softer even if you cook more after adding sugar.

8) Thickening the Anko Paste

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Simmer until the water content is reduced. Enjoy your homemade Anko!

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

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