Tsubu An (Chunky Red Bean Paste)

No ratings yet

Tsubu An (Chunky Red Bean Paste)

An authentic, step-by-step guide to making traditional Japanese chunky red bean paste (Tsubu An) from scratch. Crafting this versatile paste at home allows for total control over the sweetness and quality of ingredients, making it an essential, wellness-focused staple for filling mochi, breads, or garnishing modern desserts.

Prep Time5

Cook Time2

Total Time2 5

Course: Dessert, Dondiment, Staple

Cuisine: Japanese

Keyword: Azuki, Japanese Confectionery, Red Bean Paste, Tsubu An, vegan, Wagashi

Servings: grams

Calories: 113kcal

Ingredients

1 ⅓ cup Azuki (Red Beans)
2 ½ cups Water (plus extra for blanching and simmering)
1 ⅓ cup Light Brown Sugar (or preferred alternative)
1 pinch Sea Salt

US Customary - Metric

Instructions

Rinse: Wash the red beans thoroughly with cold water.
First Blanch (Shibukiri): Combine the washed beans in a large pot with about 800ml of water. Cook over medium heat until boiling. Turn the heat off, cover with a lid, and let steam for 5 to 10 minutes. Drain the water completely.
Second Blanch: Return the beans to the pot with another 800ml of fresh water. Bring to a boil over medium heat, boil for 2 to 3 minutes, then cover with a lid and let sit for 5 to 10 minutes. Drain the water and rinse the beans briefly with cold water.
Simmer: Place the beans back into a clean pot. Add fresh water so it sits just above the level of the beans. Bring to a boil over medium heat, then immediately reduce the heat to a very gentle simmer. Cook for 30 to 40 minutes until soft. Ensure the beans remain fully submerged, adding splashes of water as it evaporates.
Test for Doneness: Take a single bean and pinch it; it should crush effortlessly between your fingers. Once soft, pour the beans into a fine-mesh sieve to drain excess liquid.
Reduce (Neri): Transfer the cooked beans back into a clean pot. Add the sugar and cook over medium heat. Gently fold the mixture with a heat-proof spatula as the water evaporates.
Finish & Cool: Once the paste thickens to your liking, stir in a pinch of salt and remove from the heat.
Immediately transfer the paste onto a large plate or sheet pan, spreading it out to cool quickly.
Store: Once completely cool, store in an airtight container. It will keep for 3 to 4 days in the refrigerator or up to 2 months in the freezer.

Notes

Equipment: The beans will expand to roughly 2.4 times their original size as they absorb water, so be sure to use a sufficiently large pot.
Texture: Keep in mind that the paste will continue to thicken slightly as it cools on the sheet pan.

Nutrition