This small, dried ruby-coloured legume has a sweet flavour and is prized by Asians for centuries to bring good fortune. It is also traditionally used in weddings and New Year celebrations.
Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular YOKAN, made with adzuki-bean paste and AGAR.
These Adzuki beans have a strong, nutty, sweet flavour, and are used in the macrobiotic diet. They probably originate from China, and are imported from China and Thailand where they are harvested in November and December. In the Orient, adzuki beans are usually cooked to a red soft consistency and served with ingredients such as coconut milk. They are also cooked with rice, their bright colour tinting the rice an attractive pink, as in the Japanese Red-cooked Festival Rice. In the East, it is also common to find adzuki beans sweetened with sugar and made into cakes and sweetmeats.
Low in fat and high in calcium, potassium, vitamins B1 B2 and fibre. High in protein. It is reputed to be effective for beri beri, kidney trouble (ridding of excess fluid), relieving stiff neck, muscle ache, fatigue and prevention of diarrhoea. Together with winter squash, it is said to be traditionally used to minimize sweet cravings.
Water: 15.5%, Protein: 20.3%, Fat: 2.2%, Carbohydrate: 54.4%, Dietary Fibre: 4.3%, Ash: 3.3%, Calories/100g: 326 Cal.
Percent daily values are based on a 2,000 calorie diet.
How to use
First soak beans overnight to reduce cooking time. Rinse and drain thoroughly. For 1 cup beans, add 3-4 cups water. Cover and simmer under medium heat for 45 min to an hour until soft; 2 hours if the beans are not soaked. You may add honey or brown rice malt to consume.
5 day sprouts add a sweet, succulent flavour to salad.
In East Asian cuisine the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste.
Yokan is a thick jellied dessert made of Azuki bean paste, agar, and sugar.
Pastry can be decorated with sweetened Azuki beans
Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It is also used as a filling for Japanese sweets such as anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
In Japan, rice with azuki beans is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanatto, and as a popular flavour of ice cream.
Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo.
In Gujarat, India, they are known as Chori.
Keep in a cool and dry place.
Dried Food – Beans
Product of Japan