Does Bean Paste Have Sugar? The Sweet and Savory Truth

November 13, 2025 •

4 min read

While red bean paste is a famously sweet filling in many traditional Asian desserts, the term 'bean paste' actually covers a diverse range of products, making the question 'Does bean paste have sugar?' dependent on its specific type and purpose. The presence and quantity of sugar can differ significantly between sweet dessert fillings and savory condiments.

Quick Summary

The sugar content in bean paste varies dramatically by type; sweet red and white pastes contain added sugar for desserts, while savory fermented pastes have little to none.

Key Points

Not All Sweet: Many popular Asian desserts use sweetened red bean paste, but the category also includes savory and fermented versions with no added sugar.
Sugar is an Additive: Sugar is an added ingredient in sweet bean pastes like anko and shiro-an; it is not naturally high in the beans themselves.
Check the Label: For store-bought options, the label is the most reliable way to determine if the bean paste is sweet or savory.
Homemade Control: Making bean paste at home gives you complete control over the amount of sugar and other ingredients, allowing for sugar-free options.
Sweet vs. Savory Uses: The intended use of the paste dictates its sugar content; dessert applications require sweetness, while savory dishes benefit from fermentation.
Savory Pastes are Fermented: Many savory bean pastes, including Korean doenjang and Chinese doubanjiang, get their complex flavor from fermentation, not from sugar.

Not All Bean Pastes are Sweet

For those accustomed to Asian sweets, the idea of bean paste is often synonymous with dessert. However, this is only part of the story. The broad category of 'bean paste' includes a variety of products, some of which are distinctly sweet, while others are intensely savory, spicy, or fermented. The critical distinction lies in the ingredients and preparation method, which are tailored to the paste's final culinary use.

Sweet Bean Pastes: Anko and Shiro-an

In Japanese and Chinese cuisine, sweet bean pastes are essential for confections. Anko, or sweet red bean paste, and shiro-an, or sweet white bean paste, are two of the most common varieties.

Anko (Sweet Red Bean Paste): Made from adzuki beans, water, and a substantial amount of sugar, anko is a staple sweet filling. It comes in two primary textures:
- Tsubuan: A chunky paste where the beans are mashed but still mostly intact.
- Koshian: A smooth, velvety paste made by sieving the mashed beans to remove the skins.
Shiro-an (Sweet White Bean Paste): This paste is made from white beans, such as lima, navy, or cannellini beans, which are hulled and mashed with sugar. It has a milder flavor than anko and is prized for its pale color, making it easy to dye for use in beautiful wagashi (Japanese confections).

Savory and Fermented Bean Pastes

Beyond the world of desserts, many bean pastes are integral to savory cooking, particularly in Chinese and Korean food. These are often fermented and contain little to no added sugar.

Popular savory bean pastes

Doenjang (Korean Soybean Paste): This paste is a staple in Korean cuisine, made from fermented soybeans. It is salty and earthy, used in soups, stews, and as a condiment.
Doubanjiang (Chinese Spicy Chili Bean Paste): A key ingredient in Sichuan cooking, this paste is made from fermented broad beans and chili peppers. Its flavor profile is spicy and savory, with only a very small amount of sugar to balance the heat.
Tianmianjiang (Chinese Sweet Bean Sauce): A thick, dark sauce made from fermented wheat flour and soybean paste. While its name includes "sweet," it is not sugary like a dessert paste but rather has a deep, savory-sweet flavor from its fermentation and is used in savory dishes like Peking duck.
Miso (Japanese Soybean Paste): Miso is a fermented paste with a deep umami flavor. While some milder versions may have a slight sweetness, it is primarily savory and used in soups, marinades, and glazes.

The Role of Sugar in Different Bean Pastes

Sugar is not a default ingredient in all bean pastes; its inclusion is a deliberate choice tied to the paste's function. The amount of sugar can also vary widely, even within the same type of paste.

For sweet bean pastes like anko, sugar is added during the cooking process to provide sweetness, act as a preservative, and help achieve the desired texture. In contrast, savory and fermented pastes derive their flavor from the fermentation process. For example, doubanjiang gets its complexity from fermented beans and chili, not from sweetness, and any sugar present is minimal. Homemade versions of any bean paste offer the greatest control over the amount of sugar used, allowing for lower-sugar alternatives.

Sweet vs. Savory Bean Paste Comparison


Feature	Sweet Bean Paste (e.g., Anko)	Savory Bean Paste (e.g., Doenjang)
Flavor Profile	Sweet, nutty, earthy	Salty, earthy, savory, often spicy
Primary Use	Desserts, pastries, confections	Soups, stews, sauces, marinades
Sugar Content	High added sugar for sweetness	Very low or no added sugar; flavor from fermentation
Key Ingredient	Adzuki beans (red), lima/navy beans (white)	Soybeans, broad beans, chili peppers
Texture	Smooth (koshian) or chunky (tsubuan)	Often chunky and rough
Appearance	Red, white, or greenish	Varies, from light brown to deep reddish-brown

Conclusion: The Final Word on Sugar Content

The question of whether bean paste has sugar is entirely dependent on which kind you are referring to. Sweet varieties like red bean paste (anko) are prepared with a significant amount of added sugar for use in desserts and pastries. Conversely, savory, fermented bean pastes like Korean doenjang or Sichuan doubanjiang are primarily salty and savory, with minimal or no added sugar. When purchasing, always check the label for ingredients to determine the paste's flavor profile. Or, for complete control over the sugar content, consider making your own at home. You can find excellent, reliable recipes for both sweet and savory versions online, including this useful guide from Just One Cookbook: https://www.justonecookbook.com/white-bean-paste-shiroan/.

How to Choose the Right Bean Paste

If you're unsure which type of bean paste to use for a recipe, think about the dish's intended flavor. If it's a dessert, reach for a sweet bean paste like anko. If you're making a rich, savory stew or a spicy stir-fry, a fermented, savory variety is what you need. A quick check of the ingredient list will also give you the definitive answer regarding its sugar content.

Frequently Asked Questions

No, not all bean paste is sweet. While sweet varieties like red bean paste are common in Asian desserts, many savory and fermented bean pastes are also used in cooking with little to no added sugar.

Sweet red bean paste is typically made from adzuki beans, which are boiled, mashed, and then combined with sugar. Sometimes a small amount of fat is also added for texture.

Yes, you can make sugar-free bean paste at home. For sweet applications, you can replace sugar with a sweetener alternative, and for savory recipes, you can simply omit the sugar entirely.

Sweet red bean paste, often called anko, has an earthy, nutty, and subtly sweet flavor that is a staple in many East Asian confections.

Anko is the Japanese term for sweet red bean paste, typically made from adzuki beans. It is essentially a specific type of red bean paste used extensively in Japanese cuisine.

Some savory bean pastes, particularly fermented ones like doubanjiang, may contain a very small amount of sugar to balance the flavor, but it is not a dominant component of the paste's taste.

The product label will specify the flavor. Sweet varieties are often marked with phrases like 'sweet red bean paste,' while savory versions may be labeled as 'chili bean paste,' 'fermented bean paste,' or 'doenjang'.