Place the dried azuki beans in a large bowl. Remove any damaged beans or small stones. Rinse the beans several times under cool running water. Drain them well before starting the cooking process.

Place the rinsed beans in a large bowl. Cover them with plenty of water. Let them soak for several hours. Overnight soaking works well, but it is not always necessary for azuki beans.

Drain the soaked beans and transfer them into a saucepan. Add fresh water and bring everything to a gentle boil. Reduce the heat and simmer until the beans become very soft.

Test a bean by pressing it gently between your fingers. It should mash easily without any firm center. Continue cooking if the beans still feel hard. Soft beans create a smoother and better paste.

Drain the cooked beans carefully using a fine-mesh strainer. Return them to the saucepan while they are still warm. Make sure most of the excess water has been removed before adding sugar.

Add the sugar and salt to the warm beans. Stir gently over low heat until the sugar melts. The mixture will become wetter at first. Continue cooking until the paste starts becoming thick.

Use a potato masher to crush the beans into a thick mixture. Mash thoroughly for a mostly smooth texture. Leave a few small pieces if you prefer a more traditional chunky texture.

For completely smooth red bean paste, transfer the mixture into a food processor. Blend until creamy and even. Add a tiny amount of water only if the mixture feels extremely dry.

Return the blended paste to the saucepan. Cook it over low heat while stirring constantly. Continue until the paste becomes thick enough to hold its shape on a spoon.

Remove the finished paste from the heat and let it cool completely. The texture will become thicker as it cools. Store it in a clean container before using it in your favorite desserts.