Ohagi

1. Rinse the Azuki beans thoroughly and place them in a large pot. Add enough water to cover the Azuki beans by at least 5 centimeters. Bring to a boil over high heat, then drain the water immediately.

2. Return the blanched Azuki beans to the pot. Add 1000g of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the Azuki beans are very tender and easily crushed between your fingers. Add more water if necessary to keep the beans submerged.

3. Once the Azuki beans are tender, drain most of the cooking liquid, leaving just enough to barely cover the beans. Add 150g of Granulated sugar and 3g of Salt. Mash the Azuki beans with a wooden spoon or potato masher until a coarse paste forms. Continue to cook over low heat, stirring constantly, until the paste thickens and pulls away from the bottom of the pot. Let the anko (red bean paste) cool completely.