Wash <quantity>200<unit>g</unit></quantity> of azuki beans

Add the azuki beans to a saucepan with boiling water. When the water boils again, add water at room temperature to drop the temperature to around <temperature>60<unit>°C</unit></temperature>. Drain and rinse the beans

Add the azuki beans to a saucepan with boiling water. When the water boils again, add water at room temperature to drop the temperature to around <temperature>60<unit>°C</unit></temperature>. Drain and rinse the beans

Add the azuki beans to a saucepan with boiling water and bring it to a boil. Drain and rinse the beans

Add the azuki beans to a saucepan with room temperature water and bring it to a boil. Drain and rinse the beans

Simmer the azuki beans in water over medium-high heat. Add water from time to time and skim out any dirt. Simmer until the beans are soft enough to be smashed with your fingers

Drain the beans, preserving the liquid. Let the liquid list for 5m until the solids settle at the bottom

Add the beans to a saucepan over medium heat and add <quantity>160<unit>g</unit></quantity> of sugar in three batches. Stir constantly, until it achieves a paste consistency. Remove from the heat

Remove and discard the upper layer of the decanted cooking liquid and add it to the beans

Add salt to taste and mix. Crush the beans as you stir. The azuki bean paste is ready

Let it cool and wrap it with cling film. The paste can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month!