red bean paste
Rich in plant-based protein, dietary fiber, and complex carbohydrates; provides minerals such as iron and zinc, with antioxidants including polyphenols. Contains natural sugars but may be high in added sugar depending on sweetening level.
About
Red bean paste, known as adzuki bean paste or azuki paste, is a smooth or coarse preparation made from cooked and mashed small red beans (Vigna angularis), originating from East Asia, particularly China, Japan, and Korea. The ingredient is produced by cooking dried adzuki beans until tender, then grinding or mashing them into a paste, often sweetened with sugar or honey to create a versatile condiment. The paste has a slightly nutty, earthy flavor with natural sweetness from the beans themselves, and ranges in texture from silky-smooth to slightly grainy depending on preparation method and whether the skins are retained or removed. Traditional varieties vary by region: Chinese red bean paste (hong dou sha) tends toward finer consistency, while Japanese anko may be chunkier.
Culinary Uses
Red bean paste is central to East Asian and Southeast Asian dessert-making, serving as a filling for pastries, buns (such as bao and mochi), rice cakes, and mooncakes. It appears in both sweet and savory applications, from ice cream toppings and bubble tea ingredients to glutinous rice balls (tangyuan) and steamed buns. In Chinese dim sum, it fills pastries and custard tarts; in Japanese cuisine, it anchors traditional wagashi confections and is incorporated into breads and breakfast items. The paste is also used as a base for beverages and smoothies, and occasionally appears in savory soups and rice dishes in traditional preparations.