Soak the beans in cold water to cover for 24 hours.ĭrain the beans and put them in a pot with water to cover.
(See the links at the bottom of this page for recipes on Just Hungry that use tsubu-an.) Recipe: Tsubu-an (or Tsubushi-an) I even add a bit more salt to it, because I love that sweet-salty combination of tastes. Other Japanese foods that use tsubu-an include anpan (a sweetish bun) and taiyaki (a fish-shaped waffle with an in the middle) My favorite way to eat it though is just as-is, at room temperature. (I still don't like anman myself for some reason though.) It's also used for dorayaki, which is basically just two small American-style pancakes sandwiched together with a dollop of tsubu-an in the middle. This not-too-sweet tsubu-an is a good filling for steamed buns these are called an-man. I hated commercial an as a child since it was usually sickly sweet, but I loved oba-chan's tsubu-an it was not too sweet and even slightly salty. My late oba-chan (grandmother) used to make ohagi and botamochi with homemade tsubu-an every spring and fall. Tsubu-an and Tsubushi-an may sound very similar, but they mean two different things - Tsubu-an means 'whole-bean' an, and Tsubushi-an means 'crushed' an.) (A third type of an that is often seen in commercial sweets, though rarely made at home, is ogura-an (小倉あん), which is koshi-an combined with whole, large "Dainagon" azuki beans cooked in sugar syrup.) (Partially crushed an is also called tsubushi-an （つぶしあん) sometimes. Tsubu-an (粒あん) is more rustic - the whole azuki beans are cooked until soft, then combined with sugar or sugar syrup the beans are partially crushed or left whole. Koshi-an is an a smooth paste made only from the inside parts of the bean combined with sugar.
There are many kinds of azuki-an, but the two most commonly used types are koshi-an, and tsubu-an. Red azuki (adzuki) beans are the most popular kind of beans to use in sweets, and sweet azuki bean paste is called an (餡) or azuki-an （小豆あん). So, in this latest edit, I've revised the instructions so that people having problems with the (possibly old) beans getting soft enough, will have more success.Ī lot of Japanese sweets are based on beans that are cooked with a ton of sugar to a paste-like consistency. After some experimentation, I've found that if the beans are fresh you can just add the sugar while cooking without much trouble, but if the beans are a bit old - which is the case more often than not unfortunately - you may run into problems. Since this was originally posted, I've received a number of comments from people who had trouble with their beans getting soft enough.
In March 2010 I added instructions for making it with a pressure cooker - the way I've been making tsubu-an for the last couple of years. (Update posted January 2011:) I've updated this recipe for classic tsubu-an or "chunky" style sweet azuki bean paste, originally posted back in June 2006, once again.
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