Kimika Soko Takechi Larry Sokyo Tiscornia email@example.com
azuki (adzuki) beans 200gm (0.4lb)
sugar 200gm (0.4lb) either white or 1/2 white & 1/2 dark brown
light corn syrup
Check the beans and discard any small rocks or those that are broken or off-color. Rinse the beans in cold water several times and soak overnight in plenty of cold water. To cook – drain the beans and rinse again in fresh water. Drain, transfer to a heavy bottom pot and cover with fresh cold water. Bring to a boil and skim off any foam that forms. Boil until cooked (1 to 2-hours depending on the beans)
Drain the water from the beans and add the sugar. Cook until the sugar is dissolved. Turn off the heat and let sit for approx. 8 hours.
Heat the beans, stir with a wooden spoon and cook until the beans thicken and there is no more liquid left. Add a small amount (approx. 5% of bean total) of light corn syrup and cook until it is thick. Turn off the heat and continue to stir. Remove to a dish and cover with a damp towel until cool.
OPTIONAL: You can add about 1/3 koshian (smooth bean paste) to 2/3 tsubuan for a different finished texture. Add the koshian during the final cooking before adding the corn syrup.
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