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Bean paste is one of those pantry powerhouses that quietly transforms ordinary recipes into something memorable. Whether you’re using sweet red bean paste (anko) for mochi and pastries, miso for soups and marinades, or soybean pastes for hearty stews, a jar or tub of bean paste opens up a world of umami, texture, and reliable flavor. If you’re cooking more at home these days, having a few types on hand is like owning a Swiss Army knife for flavor—compact, versatile, and surprisingly essential.
Not all bean pastes are created equal. Knowing the differences helps you match the paste to the dish: sweet pastes for desserts and savory pastes for soups, sauces, and marinades. Below are the most common varieties you’ll run into in US stores and how to use them.
Made from azuki beans and sugar, anko comes in smooth and chunky textures. Use it in buns, pancakes, sweet rolls, and traditional desserts. It’s dense, sweet, and offers a mild, nutty flavor—think of it like chocolate for Asian-style baking, but with a lighter sweetness.
Shiroan is a smoother, lighter-colored paste often made from navy or lima beans. It’s the go-to for pastries where you want a pale filling that won’t color the dough. Bakers love it for delicate cakes and confectionery that pair well with subtle flavors like yuzu or matcha.
Miso is fermented soybeans blended with salt and koji. It ranges from pale and mildly sweet (white miso) to dark and deeply savory (red miso). It’s a cornerstone of Japanese cooking—use it for soups, dressings, glazes, and even in compound butters to boost savory depth.
Doenjang is Korea’s version of fermented soybean paste, often chunkier and more pungent than miso; it’s fantastic in stews and dipping sauces. Gochujang, while chili-forward, contains fermented soy components and can be used where you want heat plus umami. Think stews, marinades, and spicy glazes.
Finding bean paste is easier than you might think. From big-box retailers to specialty Asian markets and online shops, there’s an option for every budget and level of culinary curiosity. Here’s a breakdown of reliable places to shop and what to expect.
H Mart is a go-to for Asian groceries in major metro areas across the US. You’ll find a wide range of bean pastes—anko, multiple miso varieties, doenjang, and gochujang—from Japanese and Korean brands. H Mart carries both small jars of premium paste for bakers and larger tubs for home cooks. Prices are usually reasonable, and the selection includes regional and imported brands that aren’t available at mainstream supermarkets.
99 Ranch is another large Asian supermarket chain with a strong selection of soybean pastes, sweet bean pastes, and specialty products. Their shelves commonly stock both local US-made brands and imports from Japan, Korea, and China. If you like to experiment, 99 Ranch is a good place to find unusual regional pastes and bulk sizes for about the same cost as H Mart.
Whole Foods leans toward organic and specialty items. You’ll often find organic miso and non-GMO options, plus premium jars of bean paste from artisan producers. Selection may be narrower than an Asian market, but if you value certified organic or small-batch brands, Whole Foods is worth checking. Prices trend higher, but the quality and labeling transparency can be worth the extra cost.
Trader Joe’s doesn’t always carry the full range of bean pastes, but they often have a seasonal or rotating selection—think small tubs of miso or unique, TJ-exclusive twists on classic pastes. If you’re shopping on a budget and spot a jar, grab it; Trader Joe’s runs out quickly.
Walmart and Target stock basic bean pastes—standard miso tubs, sweet red bean cans, and a few popular brands—often at lower price points. These mainstream retailers are great for convenience and consistent low-cost options. The brand variety won’t be as broad as specialty stores, but you’ll get reliable staples suitable for everyday cooking.
Large grocery chains like Kroger and Safeway carry miso and sometimes sweet bean paste in their international aisle. Stock varies by store, but you’ll often find a few recognizable brands in 8 oz to 16 oz sizes. These chains are ideal when you need a pantry rescue without a special trip to an ethnic market.
Wegmans offers curated international ingredients and often stocks multiple miso types and imported pastes. Like Whole Foods, Wegmans can be a sweet spot for quality-conscious shoppers looking for both mainstream and specialty pastes in sizes ranging from 8 oz jars to 32 oz tubs.
If you prefer shopping from home, there are strong online options that specialize in Asian groceries, bringing rare brands and large sizes right to your door. Online also lets you compare prices and read reviews before buying, which is handy when trying a new paste.
Amazon has an enormous selection: single jars, multipacks, and bulk tubs of miso, anko, and more. Prime shipping makes it an attractive option for quick refills. Look for trusted sellers and check ingredient lists carefully—some imported jars are labeled in the native language, so read reviews for clarity on taste and texture.
Specialty online retailers curate authentic imports—perfect for finding artisanal anko, regional miso varieties, and longer shelf-life tubs. Mitsuwa Marketplace and Yamibuy often carry brands you won’t see in mainstream supermarkets. These shops are great if you want to explore regional differences or stock up on larger 24 oz to 48 oz containers.
Choosing the right bean paste is more than picking the prettiest jar. Here are practical tips so you get flavor and performance that match your cooking style.
For fermented pastes like miso and doenjang, fewer ingredients often mean a cleaner, truer flavor. Traditional miso lists soybeans, salt, and koji. Check if the label notes “aged” or mentions fermentation length; darker miso often means longer fermentation and deeper flavor.
Sweet bean pastes will list sugar, and different producers add varying amounts. If you’re baking, taste expectation matters—some pastes are syrupy, others lightly sweet. For miso and savory pastes, check sodium levels—some lower-sodium options exist if you’re watching salt intake.
If you use bean paste frequently, larger tubs (16 oz, 32 oz, or even 48 oz) may be more economical. If you’re experimenting or baking only occasionally, stick with smaller jars—8 oz to 12 oz—so nothing goes stale.
Storage is simple but important. Proper storage preserves flavor and prevents spoilage, so you can use your paste with confidence in multiple dishes.
Unopened jars and cans can sit at room temperature until their best-by date, but refrigeration can extend shelf life and slow flavor changes. After opening, always refrigerate. Most miso will be fine refrigerated for 6 months to a year; sweet pastes (anko) are best used within 2 to 4 weeks refrigerated, or frozen for longer storage.
You can freeze sweet bean paste and many misos in airtight containers or freezer-safe bags. Freeze in portion sizes—1 cup or 8 ounce portions—so you only defrost what you need. Frozen paste keeps well for 2 to 3 months without significant texture loss.
Running out of a specific paste doesn’t have to derail your recipe. There are practical substitutions and measurement tips to keep you cooking smoothly.
If you don’t have anko, try using mashed sweetened chickpeas or a nut butter-sugar mix to mimic texture and sweetness in a pinch. For miso, a mixture of soy sauce and tahini can replicate some of the salty, nutty notes in savory applications—use 1 tablespoon of miso equivalent per 2 teaspoons of soy sauce plus 1 teaspoon tahini, and adjust to taste.
Many recipes call for bean paste in cups, tablespoons, or ounces. For baking, scoop and level like you would with peanut butter; 1 cup of dense bean paste is roughly similar to 8 to 12 ounces by weight depending on moisture. When in doubt, use volume measurements (cups, tablespoons) since texture matters more than precise weight for many recipes.
Bean paste isn’t just for the classics—try using it where you’d normally use jam, nut butter, or miso. These swaps can add a fascinating twist to everyday meals.
Spread anko on toast or swirl it into yogurt and oatmeal for a naturally sweet, lightly textured topping. Use shiroan as the base for a custard filling or mix a tablespoon into buttercream for an unexpected, refined flavor in cakes and cookies.
Miso elevates vinaigrettes, marinades, and roasted vegetables. Mix a tablespoon of miso into a glaze for salmon or chicken, or whisk it into a dressing with rice vinegar, oil, and a touch of honey for a quick salad hit. Doenjang can be stirred into stews and braises for earthy depth, much like you’d use tomato paste in Western cooking.
Buying smart saves money and keeps your kitchen stocked. Whether you want to save a few dollars per jar or buy in bulk for frequent use, there are clear options.
Basic jars of miso or sweet bean paste range from about $3 to $10 for small to medium sizes. Premium or organic jars often range $8 to $18. Larger tubs—16 oz to 48 oz—offer the best per-ounce value and are available at specialty markets and online stores.
If you cook frequently with bean paste, a large tub is cost-effective. Frozen portions can prevent waste: scoop into 8 ounce portions (about 1 cup) and freeze. That way, you benefit from bulk pricing without worrying about spoilage.
Ready to experiment? Here are a few simple ideas that highlight bean paste’s range and make it easy to integrate into everyday cooking.
Spread sweet red bean paste inside pancake batter for stuffed pancakes, or combine 1 cup of anko with 1 tablespoon of melted butter as a rich pastry filling. The paste’s sweetness pairs beautifully with toasted sesame or matcha flavors.
Toss vegetables with 1 tablespoon miso, 1 tablespoon honey, and 2 tablespoons oil. Roast until caramelized for a savory-sweet side dish with deep umami notes. This glaze works on carrots, Brussels sprouts, and squash.
Stir 1 tablespoon miso into 2 cups of hot water or broth and add tofu cubes and scallions. It takes minutes and offers comforting depth—perfect for a light lunch or starter.
When shopping, examine labels for the paste style you want (smooth vs chunky, white vs red), consider package size based on how often you cook with it, and don’t be afraid to experiment with unfamiliar regional varieties. Buying once from a specialty store will quickly teach you which textures and flavors you prefer.
Whether you shop at H Mart, 99 Ranch, a mainstream supermarket, or online retailers, there’s a bean paste option to fit your cooking habits and budget. Keep a small jar in your pantry and you’ll be surprised how often it becomes the secret ingredient that makes a dish sing.
Conclusion: Bean pastes—versatile, flavorful, and increasingly accessible—deserve a regular spot in an inspired home cook’s pantry. Shop smart, store properly, and don’t be afraid to experiment: one spoonful can change the whole mood of a meal.
