Made in Japan · 2 x 165g cans · Ready to use Sweet Azuki Paste The defining topping for Ujikintoki — sweetened red bean paste, ready straight from the can Format 2 cans of 165g each Type Tsubuan — chunky style with whole bean pieces Ingredients Water, sugar, red beans, salt, sodium ascorbate, citric acid Ready to use Open and serve — no preparation required Use on kakigori Spoon over shaved ice before or after the syrup pour Also works in Anmitsu, taiyaki, dorayaki, mochi, green tea ice cream Origin Made in Japan Azuki red bean paste is the most important topping in the traditional kakigori canon. Without it, Ujikintoki — Japan's most iconic kakigori — does not exist. The paste adds a dense, earthy sweetness that contrasts with the lightness of shaved ice and balances the bitterness of matcha. This is a tsubuan-style paste, meaning the beans are left chunky rather than smooth, giving the topping both texture and visual presence. The can opens with a pull-tab and is ready to use without heating. For kakigori, spoon the paste directly over the ice after the first syrup pour, then pour the second layer of syrup and add condensed milk and any remaining toppings. One 165g can covers approximately 4 to 5 kakigori servings at a generous amount per bowl. Essential for Ujikintoki: matcha syrup + azuki + condensed milk + shiratama — the classic Black tea kakigori: tea syrup + azuki + condensed milk — the tea version of the classic Strawberry azuki: strawberry syrup + azuki paste — simple and satisfying Matcha syrup — the essential pairing Condensed milk — to complete the Ujikintoki build Browse all toppings The best toppings for kakigori
