Adzuki Beans
Country of Origin: Mongolia
The Adzuki Bean (also known as aduki) is a vine that was first grown in Japan and Korea in 1000 BC.
In Japan they are called the ‘king of beans’.
It is predominantly an East Asian cuisine and is the primary ingredient of red bean paste.
From a nutrition perspective, the humble adzuki beann is known to be a good source of
potassium, calcium, some B vitamins and iron (non-heme), fibre for regular digestive function and
are also great for sprouting (if not imported), which increases their nutrient and enzyme content.
Remember that combining beans or pulses with a grain (like rice) gives you complete protein.
The adzuki bean according to Traditional Chinese Medicine has a neutral thermal nature,
influences the heart and small intestine, tonifies adrenal and kidney function, removes heat
conditions and is drying to the whole body.
NOTE: If beans/pulses/legumes have been imported they will not sprout as they have been steamed due
to quarantine purposes, however if they are Australian then you can get sprouting!
NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten hours.
Make sure you cover the beans with a large volume of water because they will swell up considerably.
When ready to cook, discard the soaking water and briefly rinse the beans under running water.
Certification: ACO
