Anko Red Bean Jam (Azuki)

Anko Red Bean Jam, made from Azuki beans, is a beloved traditional Japanese sweet paste. It’s rich, slightly earthy, and beautifully sweet—perfect as a filling for mochi, dorayaki, or even spread on toast. This homemade version lets you enjoy a taste of authentic Japanese confectionery with just two ingredients and a bit of patience.

Why Everyone Will Love This Recipe

• Authentic Japanese flavor made at home.
• Only 2 ingredients: azuki beans and sugar—no preservatives!
• Versatile use: great in desserts, pastries, and even ice cream.
• Naturally vegan and gluten-free.
• Make-ahead friendly: store it in jars and enjoy all week.

What Is Anko (Azuki Bean Jam)?

Anko (also called red bean paste) is a classic component of many Japanese sweets (wagashi), made by simmering azuki beans with sugar until soft and spreadable. Azuki beans are small red legumes native to East Asia and known for their sweet, nutty flavor. Anko comes in various textures—from tsubuan (chunky) to koshian (smooth)—and is used in treats like taiyaki, daifuku, and dorayaki.

Pro Tips for the Best Anko

• Soak the beans overnight: this softens them and reduces cooking time.
• Double-boil for better flavor: changing the water removes bitterness and gives a cleaner taste.
• Mash while cooking: for a creamier texture, mash some beans with the spoon.
• Use low heat when adding sugar to prevent scorching.
• Adjust sugar to taste: traditional anko is sweet, but you can reduce sugar if preferred.

Frequently Asked Questions

Can I Use Canned Azuki Beans?

Canned azuki beans can save time, but they may lack the depth of flavor of slow-cooked dry beans. If using canned, skip the soaking and initial boiling steps.

What’s the Difference Between Tsubuan and Koshian?

Tsubuan is chunky-style red bean paste, where some beans remain whole or partially mashed. Koshian is smooth and sieved for a silky texture. This recipe leans toward tsubuan but can be blended for koshian.

Is Anko Healthy?

Azuki beans are rich in fiber and antioxidants. While anko contains sugar, it’s a relatively wholesome alternative to processed spreads when enjoyed in moderation.

How Can I Use Anko?

Anko is perfect in mochi, dorayaki (Japanese pancakes), manju (steamed buns), and even on toast with a pat of butter—a popular snack in Japan!

Can I Make It Less Sweet?

Absolutely. Traditional recipes use equal or more sugar than beans, but feel free to reduce it to half the weight of the beans for a more subtle sweetness.

How to Store Anko Red Bean Jam

Let the jam cool completely, then transfer it to a clean, airtight jar or container. Store in the refrigerator for up to 5–7 days. For the best texture, allow it to come to room temperature before using.

How to Freeze Anko Red Bean Jam

Portion the cooled jam into small freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw in the fridge overnight before use. Stir well after thawing to restore consistency.

How to Make Anko Red Bean Jam

Step 1

Step 1

In a large bowl, add the azuki beans and enough water to cover. Soak for 12 hours or overnight.

In a large bowl, add the azuki beans and enough water to cover. Soak for 12 hours or overnight.

Step 2

Step 2

Drain the beans and place them in a pot with fresh water. Bring to a boil, cook for 5 minutes, then drain. Repeat this process once more to remove bitterness.

Drain the beans and place them in a pot with fresh water. Bring to a boil, cook for 5 minutes, then drain. Repeat this process once more to remove bitterness.

Add the beans back to the pot with fresh water and cook on low heat for 2 hours, or until very soft. Drain well.

Step 3

Step 3

Add the beans back to the pot with fresh water and cook on low heat for 2 hours, or until very soft. Drain well.

Return the beans to the pot. Add the sugar and cook over low heat, stirring frequently. As the mixture thickens, mash some of the beans with a spoon to reach your desired texture.

Step 4

Step 4

Return the beans to the pot. Add the sugar and cook over low heat, stirring frequently. As the mixture thickens, mash some of the beans with a spoon to reach your desired texture.

Once the mixture is thick, smooth, and glossy, transfer to a jar. Let cool before sealing. Serve warm or chilled.