Azuki Koshi An (Sweetened Bean Paste)

Mrs. Takeo Isoshima

• 2 lbs. azuki
• 5½ cups sugar

Soak azuki overnight.

Drain. Add enough fresh water to cover, and bring to a boil. Cook 10-15 minutes and drain. Repeat three times.

Add water to cover the fourth time and cook until beans are very soft. Add more water as it evaporates.

Grind azuki in suribachi, then put through wire strainer adding some water to facilitate straining. Discard skin left in the strainer. Strain again through fine muslin (1 yd. sq.) until all the water is drained.

Measure strained azuki, approximately 8 cups.

Add sugar, 2/3 of the amount of strained azuki (5½ cups).

Cook until sugar is thoroughly dissolved and an is thick. Stir constantly to avoid scorching.