Koshian
mashed and sieved anko (red bean) paste
Recipe video made by Ryan Published on 03/21/2018, viewed by 2966 , 0 Comments
Anko paste is a simple paste of sweetened red beans that appears in a lot of Japanese desserts. There are 3 varieties or stages referring to the texture, or basically just how much you squished the beans. Tsubuan refers to whole unmashed bean paste. Tsubushian is a lightly mashed bean paste as in the image above. Koshian is mashed and sieved bean paste with no visible bean chunks.
What you will need
1 batch tsubushian
1 fine strainer
How to cook
1
2
Mash the whole beans slightly to break them up.
3
Now, you need to press the beans through a fine sieve. This can be quite a bit of work. The contents of the bean are pressed through, while the sheath of the bean mostly gets caught in the sieve.
4
The result is a fine, smooth sweet bean paste that can be used in Japanese desserts and confectionery. It will also store well in the freezer for at least a month.
Tsubuan
These sweetened red beans are commonly used in Japanese sweets.