Easy Homemade Tsubu-an

Easy Homemade Tsubu-an

Anko is an essential ingredient for Japanese traditional sweets. All you need to do is simmer it so it's easy to make. Great with yogurt or topped on cheese toast.


Dried adzuki beans
600 g
400 g
1/2 teaspoon


1. Wash the adzuki beans and put into a pan filled with water. Heat the pan over medium heat, boil for 5 to 6 minutes and drain in a colander.
2. Repeat step 1, 2 to 3 times. ※ If they are new harvest beans, there is no need to repeat. (Once is enough to reduce the bitterness.)
3. Put the beans back in the pot, add fresh water and simmer over low heat for 1 to 2 hours. Skim off the scum.
4. Each time the water reduces, add enough water to cover the beans. Cook the beans until they are tender enough to crush with your chopsticks.
5. Add the sugar in 3 batches, continue to simmer over low heat, and mix the beans well with a wooden spatula from the bottom of the pan. Adjust the amount of sugar to your taste.
6. With a wooden spatula scoop up the beans and if the beans are thick enough to stay put on the spatula, they are ready. Turn off the heat, add the salt, give it a quick stir and done!

Story Behind this Recipe

Every New Year, I make adzuki. It might not be the New Year season now, but I received a lot of adzuki beans from my parents, so I made plenty of tsubu-an.