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 The traditional way of cooking azuki beans is by boiling them with sugar into a sweet paste known as 'anko'. This can then be loosely mashed into 'tsubuan', or pureed and pressed into a paste known as 'koshian'. The different textures of the two are comparable to smooth or chunky peanut butter. But it's the taste as much as the texture of these robust, nutty-sweet beans which make them so popular. Back in 2007, Starbucks launched an Azuki Frappuccino, KitKat have done a limited run of azuki chocolate bars and Pepsi even brought out an azuki-flavoured soda for the Japanese market.