Adzuki Bean

Well this bean is not so say forgotten, its under used and really an amazing bean that could be used a lot more within any kitchen. With fall coming all i can think about is warm stews and soups. So i thought it would be the perfect time to look at this under used bean and its history.

Adzuki Bean cultivation dates back 2,000 years in eastern Asia. The major producers of Adzuki Bean are China, Japan, Taiwan, and South Korea. Its origin from a wild species is unknown, although the center of origin has been suggested as within eastern Asia, quite possibly in China. The Adzuki Bean is grown throughout the Yangtse River valley in China. Since then, it has been exported to Thailand, New Zealand, Philippines, and a number of countries worldwide.

Adzuki beans are a staple crop in many Asian countries, particularly in Japan where they're second only to soybeans in popularity. Renowned for their sweetness, these beans are used in a variety of dishes and products.

A common application is in an (or ahn), a sweet bean paste that serves as a filling for pastries and a topping for desserts. Adzuki beans can also be cooked and added to rice or sweet soups, used as a flour source, or enjoyed as candied beans. The pureed beans are versatile, serving as both a vegetable and an ingredient in baked goods. Adzuki bean flour can be combined with wheat flour to make noodles, while the young pods can be eaten like snow peas or green beans.

Beyond culinary uses, adzuki beans have diverse applications. They can be popped like popcorn, used as a base for beverages or as a coffee substitute, and their sprouts are a popular addition to salads in the United States. Adzuki beans contribute to agriculture as a soil improvement crop and animal forage.

These Beans are easy to find in Asian grocery stores in dried form. They are also easy to sprout and use in any recipe.

These beans are a great easy way to add some biodiversity into your kitchen in a fun and healthy way this fall.