Ultra Low-Fat Azuki Dip

	Ultra Low-Fat Azuki Dip
	Ultra Low-Fat Azuki Dip A delicious dip that is a healthy choice your family and friends will love. Perfect as an attractive appetizer. I just served mine at the last Super Bowl Sunday. I got creative and served with a variety of items for dipping. Here are some suggestions: broccoli, cauliflower, snow peas, celery, rye crackers, bread, naan (flat bread), pita triangles or homemade tortilla chips. 1 cup Mitoku Hokkaido Azuki Beans 3 cups spring water 2 strips Mitoku Hidaka Kombu 1 scallion, chopped 1 teaspoon Mitoku Virgin Sesame Oil 3 teaspoons Mitoku Sweet Brown Rice Vinegar 1 teaspoon Mitoku Yuzu Vinegar 1/4 teaspoons Mitoku Johsen Shoyu 1 teaspoon grated fresh ginger 2 teaspoons minced parsley 1 Tablespoon Mitoku Ume Paste 1 teaspoon Masu 100% Sea Water Salt 1 Teaspoon Mitoku Green Nori Flakes Rinse and soak azuki overnight. Drain beans and reserve soaking water. Place in pot with kombu and bring to a boil, reduce heat to low and cook 1 hour or until azuki are very soft. Remove kombu and set aside 2 heaping Tablespoons of whole azuki beans for topping. In a suribachi puree the beans and add soaking water until you get the consistency of a firm dip. Mix in remaining ingredients except salt and nori flakes. Season with sea salt to taste. Transfer to twin serving bowls and top them each with the whole azuki beans. Sprinkle green nori flakes on top as a garnish. Serve warm or chilled with dipping items.