The Adzuki Bean

The adzuki bean is a small reddish brown colored dried bean with a strong nutty sweet flavor. 

They are a staple in the macrobiotic diet due to being very yang.  Adzuki beans and rice cooked together are known as Festival Rice due to the attractive pink color. 

Adzuki beans are popular across Asia, particularly in Japan, and are used to make red sweet bean paste.

  Order Adzuki Beans . Recipes

Cooking Instructions: Soak overnight for softer beans and to reduce cooking time. Rinse and drain thoroughly. For 1 cup beans, add 3.25 cups water. Cover and simmer 45 minutes or 7 minutes in pressure cooker. If not soaked overnight cook 2 hours or 20 minutes in pressure cooker. Yields approx. 3 cups cooked beans.

Uses: Use by themselves or mix with rice. The Adzuki Bean, like other edible beans, is used directly as a food. In the Far East, it is known as the "Mercedes" of beans. It is valued for its relatively low cooking time as well as its low fat, high protein and natural sugar nutritional profile.

Other Names: adsuki, aduki, asuki, azuki, chi dou (Mandarin), feijao, field pea, hong xiao dou (Mandarin), red oriental, Tiensin red, Paseolus angularis (Botanical), Vigna angularis

History: The Adzuki Bean (Vigna angularis) has been grown in the Far East for centuries. Today in Japan, Adzuki beans are one of the largest crops, with annual consumption of over 120,000 Metric Tons. While vining beans are grown across Southern Asia bush plant types are grown in both Northern Japan and the upper Midwestern United States.