@Kookyukie Actually Bean jam is high in sugar; sure, it isn’t a “light“ variation of a sweet. But, it is fat free and rich in fiber! You can reduce the amount of sugar, but the sugar acts as “a preservative”. Here is a recipe. :) justonecookbook.com/blog/how-to/how-to-make-anko-red-bean...
Awesome @Masae, I'll have to see if I can sub some local red beans. Gives the term of endearment 'Suga-Bean' a whole different context! Wonder if you can get away with leaving in the skins for added fiber? Always thinking….
@Kookyukie About the skin: Depending on individual taste, you can choose the chunky one and the smooth one.
The koshian is usually made by removing the skin of the beans and has a has a smoother, more paste-like texture. The tsubuan, chunkier anko that still has whole beans in it.