Since ancient times, azuki beans have been prized not only for their delectable taste, but also for their use in traditional oriental folk medicine. Hokkaido azuki bean juice, (the liquid in the pot from long-term cooking) is very beneficial for the kidneys and years ago literally saved my father's life. It is rich tasting and delicious. Although there are many varieties of azuki, those grown in Hokkaido are prized above all others for their superb flavor and quality. In soups, entrees, salads and side dishes, these beautiful red beans are the jewels of Japanese cuisine.
Ingredients: Japanese Hokkaido-Island Azuki beans.
The famous rich, volcanic soil of Hokkaido Island is renowned for producing the most nutritious, delicious and medicinal beans in the world. Hokkaido beans are cultivated in the mud banks between the paddies and are harvested after the rice. This special environment of northern Japan makes them beautifully uniform in size and smooth skinned, full and shiny in color. Beans are seeds that grow inside pods and after harvesting only the Hokkaido beans are still hand selected for premium quality. The Mitoku Hokkaido beans we import are grown by a small family farm that has been dedicated to sustainable agriculture for many generations, however they are not certified organic as they are too small to incur the cost of official international organic certification.
Uses: Cook with rice or other foods, or make a side dish with dried chestnuts, kombu or another sea-weed. Add cold to salads, make a hearty bean soup or
sweeten and make into a bean paste to stuff (anko) Japanese round donuts.
Cook-down into azuki juice and serve creamy-style over mochi.
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