It is usually prepared by boiling azuki beans, sometimes mashing them, and then sweetening the paste with sugar. Azuki, or sometimes written as Adzuki, literally means ‘sm… See more

There are two most common types of red bean paste: 1. Tsubuan (粒あん)– The paste has a chunky texture with bean shapes still intact. 2. Koshian (こしあん)– The paste … See more

Tsubuan(粒あん) is prepared by boiling the azuki beans and sweetening with sugar. Bean skins are still left in the paste and the beans are not fully “mashed” although some of th… See more

Traditionally, Koshian(こしあん) requires more steps to prepare. After cooking the beans, you will have to: 1. Pass the cooked azuki beans through a fine-mesh sieve to remove th… See more

1. No More Soaking Azuki Beans Overnight
In my previous recipe, I soaked the azuki beans in water overnight. I was taught by my grandma that azuki beans have very hard skin s… See more