Adzuki Beans

Vigna angularis

Origin / Harvest:

• USA / September–October
• China / October

Description & History

The adzuki bean has been grown and used for centuries throughout Asia. Today, particularly in Japan, adzuki beans remain a popular and highly–prized ingredient. Adzuki beans are major crops throughout Japan and China; they can also be found here in the US in smaller volumes.

Dry adzuki beans are small dark red, oval beans approximately 5mm in diameter. Similar in appearance and size to red ‘chili’ beans, adzukis have a distinctive white ridge along one side.

Uses

With their touch of natural sugar, the adzuki bean's principal use throughout Asia is as a confectionery item. Most often they are used to make red sweet bean paste filling for breads, dumplings, and cakes. At least 50 other beans and legumes can be used to make these pastes, but the adzuki bean is the most prized, in large part due to its desirable red color, but also due to its delicate flavor and characteristic grainy texture of the pastes made from it.

Adzuki beans are also an excellent addition to savory dishes or any bean recipe. From chili to soup to salads, adzuki beans bring a vibrant color and delicate flavor to every dish.

Nutrition

Like all beans, adzuki beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Packed with nutrients, beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Adzuki Beans