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Cooked bean paste, often referred to by its Japanese name anko, is a common ingredient in East Asian cuisine, particularly in Japan, Korea, and China. It is made by boiling a primary ingredient, typically azuki beans, until they are soft and then mashing them into a paste. The paste is then sweetened, usually with sugar or honey, and sometimes flavored with other ingredients.

There are two main types of cooked bean paste: tsubuan and koshian. Tsubuan, also known as chunky or whole bean paste, retains some of the texture of the original beans, with the skins left intact. Koshian, or smooth bean paste, is made by straining the beans after cooking to remove the skins, resulting in a finer, smoother consistency.

Cooked bean paste is a versatile ingredient used in a wide variety of dishes. In Japan, it is famously used as a filling for wagashi, traditional Japanese sweets like mochi and dorayaki. It is also a popular filling for pastries, breads, and pancakes. In Korean cuisine, it can be found in desserts like bungeoppang (fish-shaped cakes) and in savory applications like bean paste stews. Chinese cuisine also utilizes red bean paste in mooncakes and sweet buns. The flavor profile of cooked bean paste can range from mildly sweet to intensely sweet, depending on the preparation and intended use.