Koshian
mashed and sieved anko (red bean) paste
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
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-7989140-1522348749022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Mash the whole beans slightly to break them up.
3
![bit of work. The contents of the bean are pressed through, while the sheath of the bean mostly gets caught in the sieve.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7989140-1522348749022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MyZyZW5kZXJDbGlwU2l6ZT0y.jpg)
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
![desserts and confectionery. It will also store well in the freezer for at least a month.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7989140-1522348749022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
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.