Yomogi Daifuku

Rinse azuki beans thoroughly. Place azuki beans in a pot with ample water, bring to a boil, then drain. Repeat this process once more.

Return the blanched azuki beans to the pot with 600 grams of fresh water. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 60-90 minutes until beans are very tender.

Drain most of the cooking liquid from the azuki beans, leaving just enough to keep them moist. Add 150 grams of granulated sugar and 2 grams of salt to the azuki beans. Stir continuously over low heat until the granulated sugar dissolves and the mixture thickens to a paste, about 10-15 minutes. Be careful not to burn.