Popular throughout Asia, petite, ruby red Adzuki beans are often served with rice. For a simple and tasty dish combine beans with sushi rice and a sprinkling of sesame salt. Enjoy as a kid-friendly after-school snack or vegetarian main course wrapped in toasted nori seaweed. In East Asian cuisine, Adzuki beana are commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines espcially deserts. It is also common to add flavoring to the bean paste, such as chestnut. The beans make a delicious sweet-rice-and-bean dessert dumpling. They also make good ice cream, and are the flavoring in Red Bean ice cream.
High in magnesium, potassium, zinc and folic acid. Adzuki, Vigna angularis is cousin to the Corkscrew Vine, Vigna caracalla and Snail Vine, Vigna Phaseolus caracalla. Unlike it’s cousins, it flowers very early. The leaves are like the caracalla and phaseolus, but about 2 to 3 times larger. Also known as Field Pea, Yellow Snail Vine or Red Bean in China. Tags: Type: Indeterminate, Harvest: Late, Color: Red, Size: Small, Season: Summer.
Annual vine widely grown throughout East Asia and the Himalayas for its small bean. Adzuki bean first became domesticated in East Asia and later crossbred with native species in the Himalayas. The earliest known archaeological evidence of the bean comes from the Awazu-kotei Ruin in Shiga prefecture of the Japanese mid-Jōmon period of 4000 BC and later occurs commonly in many Jomon sites of between 4000 BC and 2000 BC in Japan. The name Adzuki is a translation of the native Japanese name. Delicious bean recipes.
Companions All: celery, corn, squash
Bush: cucumbers, strawberries
Lima: locust trees
Inhibitors All: onions
Pole: kohlrabi, sunflowers