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Japanese Sweet Bean Paste


  • red beans 1+1/2 cups (300 grams)
  • sugar 1+1/2 cups (300 grams)
  • salt 1/2 teaspoon


Rinse the beans in a colander. Place them in a large bowl with a plenty of water to cover the beans. Let them soak for 3 to 8 hours.


  1. Drain and place the beans in a deep pot with a plenty of water to cover the beans. Bring it to a boil. You will see a lot of foams forming on the surface. Put the beans in a colander and rinse them well with running water to remove foams. Clean the pot and fill with fresh water, place the beans back in a pot and bring it to a boil.
  2. Repeat step (1). This time after rinsing the beans, add 1300cc water( 5 + 2/3 cups) and bring it to a boil again. Reduce the heat to low and simmer, covered for about 2 hours, stirring occasionally, or until the beans become so tender that you can break it with your tongue. (Be careful not to burn your tongue.) Add a little water as necessary. Stir more frequently toward the end.
  3. When the beans are completely soft add 1+1/2 cups (300 grams) sugar and 1/2 teaspoon salt. Simmer at low without a lid, stirring very frequently until the mixture becomes somewhat thick.
  4. If you can see the bottom of the pot when you scrape with a wooden spatula, it is ready to remove from heat. Paste will become harder as it cools. Keep it in the refrigerator overnight.
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