Hi Mark, anko will store for a while in the freezer. How long depends on the type of freezer you use. If you have a deep freezer (the type you have to manually defrost) it should keep for at least a year. If you have a normal home freezer you'll start getting freezer burn on the surface after a few weeks, so I wouldn't leave it in there for more than a few months.

I Love the recipe and how easy it is to have genuine Japanese snacks.
Since I do not eat many sweet snacks, how long will the Anko be good in an air tight container in the freezer? I can make less but need to plan for the larger batches.
Thanks so much for your recipes and my Japanese fare is looking better and better every week!
Thanks,
Mark

I'm so happy to hear you enjoyed this Clara, thanks for taking the time to let me know! I have a lot more wagashi recipes in the works, so stay tuned 😉

I was blown away by how easily this came together yet how delicious this was. I am also someone who prefers my desserts not too sweet, and I found this recipe to be the perfect balance. I already used some of the red bean paste in matcha mochi, and it was certainly the star of the show!

Happy to hear it was helpful Kathy! I have memories of my mom burning anko all the time, so it wasn't something I ever felt like tackling until the fifth decade of my life🤣 Now I don't buy the store bought stuff anymore.

This Anko is Perfection! It's hard to wait a day to eat it! I made it to fill Taiyaki which will be on the menu tomorrow. I've never had better, easier to make Anko. Your method is a game-changer! I appreciate all the hard work you put in developing this recipe. I will be making this often!
I ended up making a half batch because I only had 130 grams of beans in the pantry, but it was so easy, I may always make a half batch. Freezing the Anko is fine, but nothing beats the taste of fresh.

Hi Tania, I thought about this, but the problem is that you need a special mold to make them that applies heat from both above and below. It's not really practical to make at home. That being said, I have plans for doing more practical wagashi recipes going forward. In the mean time, try spreading some anko on buttered toast. It's a delicious breakfast or snack that's popular in Nagoya.

Hi Marc,
Love the recipe. My mother made her own red bean paste and botamochi. Just delicious!
Take care and be safe, Sandi