This post is dedicated to sweet red bean paste, or anko as it’s known in Japanese. This glorious substance is a component in many traditional Japanese desserts and yes, you can make it at home. Anko comes in two main varieties: coarse tsubuan and smooth koshian. I have always preferred koshian, but have only recently attempted to make it from scratch. I must warn you, it did take a whole morning. If you want to hear that story, read on. Alternatively, jump to the end for the sweet red bean paste recipe in brief!