Organic Aduki Beans 500g

Aduki beans (also spelled adzuki or azuki) are small, deep red beans with a distinctively sweet, earthy flavour — the most widely consumed bean in East Asian cuisine. Japan's red bean paste (anko) — filling wagashi sweets, dorayaki, and mochi — is made from aduki beans. In savoury cooking, they are less overpowering than kidney beans with a more delicate, earthy-sweet flavour. These certified organic aduki beans from Just Natural Organic are a versatile East-meets-West pulse.

High in plant protein (20g/100g), folate, manganese, iron, and dietary fibre. Rich in saponins and polyphenol antioxidants.

Certified organic by the Soil Association. Plastic-free. Available in 500g.

Soak overnight (or skip soaking — they cook without soaking in 45–60 minutes). Use in sweet red bean paste (anko), Japanese red rice (sekihan), and savoury rice dishes, soups, and salads.

Recipe idea — Sweet Red Bean Paste (Anko): Cook 200g aduki beans until very soft (50–60 minutes). Drain, reserving liquid. Mash thoroughly with a potato masher or food processor. Return to pan with 100g sugar and a pinch of salt. Stir over medium heat for 10–15 minutes until thick and paste-like. Cool. Use as a filling for pancakes, pastries, mochi, or spread on toast. The classic Japanese sweet that's surprisingly easy to make.

Ingredients: Organic Aduki Beans.

FAQs

Why are aduki beans used in Japanese sweets?
Aduki beans have a natural mild sweetness and very thin skin — they mash smoothly and their flavour complements sugar without bitterness. Red bean paste (anko) is one of Japan's oldest traditional sweet ingredients, used in wagashi confectionery for over 1,200 years.

Do aduki beans need soaking?
They can be cooked without soaking (45–60 minutes) or soaked 4–8 hours and cooked in 30–40 minutes. Easier than most beans due to their smaller size.