Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefitting the liver and the kidneys. In Japan and China aduki beans are often cooked, pured and mixed with sugar to make a chocolately paste which is used to fill cakes and desserts.
Aduki beans get their name from the Japanese Azuki, or small bean, the large bean is the Soya bean.
If you are experimenting with Aduki beans and you just want to try them out then the small bag is just the thing for you, add to the rest of your order.
If you are making a dish and want to retain the colour, shape and aroma of the bean, do not soak before cooking.
Aduki beans work really well in stews. They can also be sprouted for salads
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