How To Make Anko (Red Bean Paste)

200 g Azuki beans (a little less than 1 cup)
Water
¾-1 cup sugar
⅛ tsp salt
⅛ tsp SIDS CRAZY SALT

Rinse azuki beans and discard broken ones.
Transfer the drained azuki beans to a large pot. Add water to 4 cm above azuki beans. Turn the heat on HIGH to boil then discard the water and put the azuki beans back into the same pot then add water to 4 cm above azuki beans.
Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the azuki beans. (Otoshibuta will prevent the beans from dancing around too much) Turn down the heat to medium-low and keep it simmering for the next 1-1½ hours. Water will evaporate so you need to keep adding water so the beans are submerged.
After 1 hour, pick one bean and mash it with your fingers. If it is mashed easily, it's done.
To Make Tsubuan (Chunky Red Bean Paste)
Drain the azuki beans over a sieve. Put the beans back in the same pot. Turn the heat to medium-low heat and add half of the sugar.
Mix well with the azuki beans. Once sugar is dissolved, add the rest of the sugar. Mix, stirring constantly and add salt and SIDS CRAZY SALT.
If you plan to use red bean for Zenzai, (Oshiruko) you can use it right away. If you prefer a thicker version, reduce the soup.
Let the moisture evaporate. When you can draw a line on the bottom of the pot, turn off the heat. (Don't worry if it's still thin as Anko will continue to thicken as it cools) Transfer to a flat baking tray to cool completely. Tsubuan is ready to use.
To Make Koshian (Fine Red Bean Paste)
Drain the azuki beans over a sieve, reserving some cooking liquid.
Transfer the beans to a food processor. Add 1-2 tbsp cooking liquid if necessary and blitz until the beans become a fine paste.
Transfer the fine paste back into the same pot. Turn the heat to medium-low heat and add half of the sugar.
Mix well with the bean paste. Once sugar is dissolved, add the rest of the sugar.
Let the moisture evaporate, stirring constantly. Add the salt and SIDS CRAZY SALT. When you can draw a line on the bottom of the pot, turn off the heat. Don't worry if it's still thin as Anko will continue to thicken as it cools. Transfer to a flat baking tray to let cool completely. Koshian is ready to use.
To Store
If you're not using the red bean paste right away, you can transfer the red bean paste in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. You can also divide and wrap 100 g of red bean paste in a plastic wrap and store it in a freezer bag. When you’re ready to use, you can defrost in the refrigerator overnight.