Sweet Bean Paste (Whole)

This version of bean paste, also known as ogura-an, uses the whole bean, skin and all, to make this deliciously sticky and sweet jam-like paste, great for desserts and cakes. For a skinless version, see koshian.


  • 400g tinned azuki beans (in water, no added sugar or salt), drained
  • 120g caster sugar (one part sugar to two parts beans)
  • a pinch of salt


  1. Place the entire contents of the can in a pan, and sprinkle the caster sugar on top. Heat on a medium flame.
  2. Once the sugar has dissolved, turn to a low flame and simmer gently, until all the liquid in the pan has evaporated, stirring occasionally.
  3. Remove the pan from the heat, and add a pinch of salt. Arrange on a shallow plate and allow to cool.