Japanese Food Tips

Adzuki beans are an ancient food since they are mentioned in Japan's oldest book, Kojiki (compiled in 712). Nowadays, adzuki beans are widely used in many products such as anko, manju, anpan, sekihan, zenzai (sweet red bean soup with rice cake) and so on. Adzuki beans are an indispensable ingredient, especially for Japanese sweets. The most commonly distributed adzuki beans in Japan are regular adzuki beans and Dainagon adzuki beans, which are large and high-grade. Regular adzuki beans are usually prone to break down when cooked. Dainagon adzuki beans are characterized by the fact that they do not break down even when cooked for a long time, and if they do not meet this criterion, they are not classified as Dainagon adzuki beans, even if they are large. Adzuki beans are so nutritious that they have been used in Chinese medicine since ancient times. Adzuki beans contain a good balance of various nutrients, including dietary fiber, protein, B vitamins, minerals such as potassium, calcium, phosphorus, iron, and zinc, and polyphenols. Dainagon adzuki beans are high in fiber due to their tough skin. We have many recipes for Japanese sweets and other dishes using adzuki beans. Please try them if you like.