About Aduki Beans Organic
Aduki beans (also known as adzuki, azuki) are an East-Asian crop that have been enthusiastically grown by the Japanese, becoming one of the most popular pulses in Japan. They look a little like kidney beans and the taste is quite similar, though perhaps a little more “chestnutty”. Although they are also simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys.
Adzuki beans are rich in nutrients, such as fiber, protein and manganese. You can make them into a red bean paste, sprout them or simply boil them.
Storage and shelf life
Store aduki beans in a dry and sealable food storage container – we recommend glass. Keep the container in a cool, dry, and dark area out of the sun and heat. Sunlight and heat can reduce the nutritional and flavoring quality of the beans.
Organic adzuki beans, when properly stored, have a shelf life of up to 12 months.
Shipping and delivery
The product is available for delivery and pick-up from our store in de Pijp.
The product is delivered in recycled paper bags.
Nutricional information
Nutritional values per 100g
Energy (kJ/kcal) 1377/329
Fats 0.5g
- of which saturated fats 0.2g
Carbohydrates 62.9g
- of which sugars 2.4g
Fibers 12.7g
Proteins 19.9g
Salt 0.013g
How to use
Adzuki beans are small and therefore quicker to cook compared to other beans like black beans. Good news is that no soaking is necessary before cooking them. However, we would recommend to soak them before cooking, in order to remove flatulence-causing compounds and make them easier to digest. You don't need to soak them overnight; 2 hours will be sufficient for aduki beans. You can also bring in boil and then let them soak for 1 hour.
Soaking them of course reduces the time that you need to cook them.
Place 1 cup adzuki beans and 3 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 60 minutes for unsoaked beans.
If you soaked your beans before, makes sure you use fresh water and follow the same instructions.
The cooking time will be substantially lower appr. 45 minutes
Other interesting information
Excavations over the years are suggesting that people have been eating Adzuki beans since the Jomon period (the time in Japanese prehistory, traditionally dated between c. 14,000–300 BCE).
At that time, Azuki beans were called "shozu". The first time the word "Azuki" was used was in the book "Koziki". Old Japanese said "Aka" for red. And Azuki beans were called "zuki" because Azuki beans get soft when they are boiled. "Aka" plus "zuki" is "Azuki" and this is the origin of Azuki bean's name.
Adzuki beans were used widely in ceremonies in Japan, China and Korea. They have also been used as medicine, because they are highly nutritious.
