Used to make red bean paste in Oriental cooking; cultivated in Asia before 1000BC; also called azuki bean
These are tiny, red-brown beans from Japan and China with a little white thread down one side. Because of their size, aduki beans make perfect partners to brown rice, to give a good protein balance. If you have problems tracking down these or any other Japanese ingredients, try www.clearspring.co.uk
There are no related recipes to this ingredient.