What does anko taste like?

Like bean jam. The taste is quite sweet but with an earthy and nutty flavor coming from the beans themselves. It's close to a Japanese sweet potato but with more complex flavors.

Are adzuki beans and kidney beans the same?

No. Adzuki beans are about half the size of kidney beans. They are higher in calories than kidney beans, but also contain more protein and fiber. Adzuki beans originate from China whereas kidney beans are native to Central America and Mexico.

How can I tell when anko has gone bad?

The color will get darker and the smell will be less sweet, more earthy, and pungent.

Can I use other beans?

Traditional anko uses azuki beans. Other beans won’t produce the same flavor or texture.

How to Make Anko: Japanese Sweet Red Bean Paste from Scratch

Name: Sweet Red Bean Paste (Anko) - 餡子
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 1/2 cup (about 105 grams) adzuki beans; 4 cups water; 2/3 cup granulated sugar; 1/8 teaspoon kosher salt (optional)

Sweet Red Bean Paste (Anko) – 餡子

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A traditional Japanese sweet red bean paste made with azuki beans.

Author: Caroline Phelps
Prep Time: 5 minute
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Yield: about 1 cup 1x
Category: Dessert
Method: Boiling
Cuisine: Japanese

Ingredients

Units Scale

1/2 cup (about 105 grams) adzuki beans
4 cups water
2/3 cup granulated sugar
1/8 teaspoon kosher salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

Soak the beans. Soak azuki beans for 6-8 hours or overnight. Rinse under cold water and drain.
Boil them. Add the beans to a pot along with 4 cups of water and bring to a boil. Lower heat to a simmer, cover and cook for 1 hour or until beans are soft enough that you can easily squash them between your fingers.
Drain them. Drain well and return beans to the pot.
Season them. Add sugar and salt and turn the heat on to medium high. Stir constantly for 7-10 minutes and occasionally mash the beans against the side of the pot until the mixture turns into a paste.
Serve. Turn the heat off and transfer the paste into a bowl. Cool to room temperature before using. Serve with ice cream, use a topping for pancakes, as a filling for dorayaki or taiyaki, etc…

Notes

Storage: Transfer the anko in a storage container and refrigerate for up to 2 weeks. Or, freeze adzuki bean in an airtight storage bag or container for up to 2 months.

Nutrition

Serving Size: 1/4 cup
Calories: 215
Sugar: 33g
Sodium: 74mg
Fat: 0.1g
Saturated Fat: 0.1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 49.9g
Fiber: 3.3g
Protein: 5.2g
Cholesterol: 0mg

Find it online: https://pickledplum.com/sweet-red-bean-paste-anko/