Hokkaido red beans

We have received azuki beans grown without the use of pesticides or chemical fertilizers from the northern lands!

Produced in Hokkaido. Azuki bean variety of the genus Vitis.

When red beans are eaten together with carbohydrates, essential amino acids can be absorbed in a balanced manner, so traditional foods such as ohagi, red bean porridge, and red rice are a reasonable way to eat them.
It is said that eating boiled red beans seasoned with a little salt helps kidney function and is good for treating swelling.

The flavor and richness of red beans is exquisite and cannot be replaced by any other beans.

<Azuki bean paste recipe>

・Ingredients: Red beans...100g
Kombu (3cm square)…1 piece Water…as needed Sugar…80g
Salt...a little

How to make it
1. Place the azuki beans and kelp in a pot, add water until it is 2-3 cm above the azuki beans, and simmer uncovered over high heat (this is to remove the fishy smell of the azuki beans. Don't forget to add more water as there will not be enough liquid).
After 5 to 10 minutes, when the red beans start to give off a delicious aroma, cover and simmer over low heat.
If there is not enough water, add more. Always keep the amount of water just enough to cover the rice.
When the beans are soft, reduce the cooking liquid to just below covering them, add sugar and simmer.
2. Blend in a food processor.
3. Return 2 to the pot and simmer over low heat while stirring carefully until the mixture is no longer watery. Finally, turn off the heat and add salt. If you prefer a firmer paste, simmer for a little longer to evaporate the water.
*When boiled, azuki beans will expand by 2.3 times, depending on the type and cooking method.

(Extract from the manufacturer's product page)