Tsubuan (Chunky Bean Paste)

Kimika Soko Takechi
Larry Sokyo Tiscornia



  1. 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)
  2. 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.
  3. 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.