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Azuki Beans
Appears in
By Emi Kazuko and Yasuko Fukuoka
Published 2024
Also known as aduki beans outside Japan, azuki (small beans) are probably the most popular Japanese variety of bean in the West. This bean has very high levels of starch (over 50 per cent), as well as protein and fibre, and some vitamin Bi. It is regarded in Japan as a very healthy food.
There are various sizes of azuki, and colours include red, green, yellow and white. Most commonly used is the red variety, mainly for Japanese cakes and desserts. The green bean (mung bean), is used to make harusame (bean vermicelli) and beansprouts are grown from it. Azuki are widely available at supermarkets and health food stores.
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