Anko (Japanese Sweet Red Bean Paste) Recipe
If you’ve ever bitten into a sweet mochi, a dorayaki pancake, or savored a delicate wagashi, chances are you’ve enjoyed the magic of anko. This Anko (Japanese Sweet Red Bean Paste) Recipe is not just a staple in Japanese sweets, but a heartwarming comfort food that brings a gentle sweetness and a velvety texture to any dessert. I remember my first time making anko at home; it was surprisingly simple and incredibly satisfying. Plus, knowing exactly what’s going into your sweet bean paste is a huge win for homemade treats.
What I love about this Anko (Japanese Sweet Red Bean Paste) Recipe is how versatile it is—whether you’re filling buns, spreading it on toast, or just enjoying a spoonful straight from the jar, it never disappoints. With just a handful of simple ingredients, you’ll find creating this traditional sweet paste rewarding and genuinely fun. Stick with me, and I’ll share my best tips to help you nail that perfect texture and flavor every time.
Ingredients You’ll Need
The beauty of this recipe is the simplicity of its ingredients, which come together to create a rich, naturally sweet paste. Picking quality azuki beans is key—they bring that authentic taste and deep red color that you want in your anko.
- Azuki beans: Look for plump, deep red azuki beans as they break down nicely and offer that classic flavor.
- Sugar: Regular granulated sugar works perfectly here, but you can adjust sweetness to your liking.
- Salt: Just a pinch enhances the sweetness and balances the flavors.
- Boiling water: Enough to cover the beans to aid in soaking and initial cooking.
- Water: Used for simmering the beans to get that soft, creamy texture.
Variations
I love making this anko with slight tweaks depending on the dessert or my mood. Play around with sweetness or texture to make it your own—there’s no single “right” way to do anko!
- Chunky versus smooth: I sometimes mash the beans a little less for a rustic, textured anko; it adds a nice bite when spread on toast.
- Alternative sweeteners: For a different twist, I’ve swapped in brown sugar or honey, which give a deeper, caramel-y flavor.
- Salt level: Sometimes I add a touch more salt to contrast the sweetness, especially if I’m pairing anko with pumpkin or chestnut desserts.
- Vegan and refined sugar-free: Using coconut sugar or maple syrup works great if you’re avoiding refined sugars, though the paste may be a bit less glossy.
How to Make Anko (Japanese Sweet Red Bean Paste) Recipe
Step 1: Rinse and Soak the Azuki Beans
Start by giving your azuki beans a good rinse under cold water. You’ll want to soak them in boiling water, enough to cover the beans with about a 1/2 inch (1 cm) of water on top. This soak softens the beans and reduces some of the cooking time later. I like to let them sit for about an hour—you’ll see the beans swell slightly, which means they’re ready for the next step.
Step 2: Simmer the Beans Until Tender
Drain your soaking water and add fresh water (about 5 cups). Bring the beans to a gentle boil, then reduce the heat to keep them at a simmer. It can take around an hour—the beans should be soft enough to mash easily between your fingers but not falling apart completely. Stir occasionally and skim off any foam that rises to the top for a cleaner flavor.
Step 3: Sweeten and Mash into Paste
Once the beans are tender, drain most of the cooking water but leave a splash to help you mash the beans smoothly. Stir in the sugar and a pinch of salt while the beans are still warm. Now, get your wooden spoon or potato masher and start mashing. For a smooth paste, keep mashing until no large lumps remain. For a chunkier texture, leave some beans whole. Sweeten to taste—you can add a bit more sugar if you prefer a sweeter anko.
Step 4: Cool and Store
Transfer your anko to a clean container and let it cool to room temperature before refrigerating. The paste will thicken up as it cools, which makes it easier to work with in recipes later. I like to give it a quick stir before use if it’s been sitting for a while.
How to Serve Anko (Japanese Sweet Red Bean Paste) Recipe
Garnishes
I often top anko with a sprinkle of toasted sesame seeds or a pinch of flaky sea salt for contrast. Sometimes, I add a tiny dollop of whipped cream for a modern twist that softens the sweetness beautifully.
Side Dishes
This anko paste shines with traditional sides like fresh mochi, steamed buns, or even plain rice cakes. I like pairing it with a cup of green tea—it’s the perfect balance of earthy bitterness and sweet creaminess.
Creative Ways to Present
For special occasions, I’ve rolled anko into small balls and dipped them in kinako (roasted soybean flour) or wrapped it inside crepes for a delicate dessert. You can even swirl it into yogurt or ice cream for a delightful fusion treat.
Make Ahead and Storage
Storing Leftovers
I keep leftover anko in an airtight container in the fridge, where it lasts about a week. Before sealing, make sure the paste is completely cooled to avoid condensation, which can affect texture and flavor.
Freezing
I’ve frozen anko successfully by portioning it into small freezer-safe containers. It freezes well for up to two months—just thaw overnight in the fridge and stir well before using to restore its creamy consistency.
Reheating
Reheating anko gently in the microwave or in a small pot over low heat works great. Add a teaspoon of water if it looks too thick or dry to get that perfect spreadable texture back.
FAQs
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What is the difference between smooth and chunky anko?
Smooth anko, or koshian, is finely mashed and strained, giving a silky texture often used in wagashi sweets. Chunky anko, or tsubuan, contains whole or partially mashed beans, lending a more rustic feel and extra bean texture. Both are delicious and can be chosen based on your preference or recipe.
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Can I make anko without soaking the beans overnight?
Yes! This recipe skips the overnight soak by using boiling water to soak the beans first, which softens them and helps reduce cooking time. Just be sure to watch the simmering step carefully to get them tender.
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How sweet should Anko be?
Sweetness is really up to your taste and what you’re pairing it with. Traditional anko is moderately sweet since it balances other flavors in Japanese treats. Start with the suggested sugar amount and adjust as you finish the recipe.
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Can I use canned azuki beans instead?
Using canned azuki beans can work for a quick fix, but the flavor and texture might be less fresh and a bit mushier. If you’re short on time, drain them well, rinse, and cook them gently with sugar and salt to reduce excess liquid and concentrate flavor.
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How long does homemade anko last?
When stored properly in an airtight container in the fridge, homemade anko lasts about 5-7 days. For longer storage, freezing is a great option—as long as you thaw and reheat gently, it keeps well.
Final Thoughts
Making this Anko (Japanese Sweet Red Bean Paste) Recipe at home has genuinely changed how I enjoy Japanese sweets. It’s so rewarding to create something from scratch that fills your kitchen with a sweet, inviting aroma and turns simple ingredients into a luscious paste. I hope you give it a try—it’s easier than you think and will definitely impress, whether you’re serving family, friends, or just treating yourself. Happy cooking!
PrintAnko (Japanese Sweet Red Bean Paste) Recipe
Anko is a traditional Japanese sweet red bean paste made from azuki beans, sugar, and a pinch of salt. It is commonly used as a filling in various Japanese desserts such as mochi, dorayaki, and taiyaki. This recipe provides a simple method for cooking azuki beans and transforming them into a smooth, sweet paste with a rich, delicate flavor.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 1 hour 45 minutes
- Total Time: 13 hours 45 minutes
- Yield: About 2 cups of sweet red bean paste 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Ingredients
- 1 cup azuki beans (200g / 7oz)
- 1 cup sugar (200g / 7oz)
- 1 pinch salt
- Boiling water, enough to cover the beans by 1 cm / 1/2 inch above the top
- 5 cups water
Instructions
- Rinse and soak the beans: Start by thoroughly rinsing the azuki beans under cold water until the water runs clear. Then soak the beans in enough water to cover them by about 1-2 inches for several hours or overnight to soften.
- Initial boil and discard water: Drain the soaked beans and place them in a pot. Add fresh water to cover the beans by about 1 cm (1/2 inch). Bring the water to a boil, then immediately drain and discard the water to remove impurities and astringency.
- Simmer the beans: Add 5 cups of fresh water to the pot with the drained beans. Bring to a boil again, then reduce to a low simmer. Cover the pot partially and simmer the beans gently for about 1 to 1.5 hours, stirring occasionally to prevent sticking, until the beans are soft and tender.
- Add sugar and salt: Once the beans are soft and the cooking water has reduced, add the sugar and a pinch of salt to the pot. Stir well to dissolve the sugar completely.
- Cook until thickened: Continue cooking the mixture on low heat while stirring frequently to prevent burning. Cook until the paste thickens to your desired consistency, usually about 15-20 minutes. The paste should be thick but spreadable.
- Cool and store: Remove the pot from heat and let the anko paste cool to room temperature. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- Soaking azuki beans overnight reduces cooking time and helps achieve a smooth paste.
- Discarding the initial boiling water reduces bitterness and impurities.
- For a smoother paste, you can mash the beans with a sieve or use a food processor after cooking.
- Adjust sugar according to your preferred sweetness level.
- Anko keeps well refrigerated and can be used in many Japanese desserts.
Keywords: Anko, Japanese sweet red bean paste, azuki beans, traditional Japanese dessert paste, sweet bean paste recipe
