In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, resulting in red bean paste (anko).
Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It also serves as a filling in Japanese sweets such as anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki, and daifuku. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Adzuki beans commonly are eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.
Traditionally in Japan, rice with adzuki beans (赤飯 sekihan) is cooked for auspicious occasions. Adzuki beans are used in amanattō and ice cream with the whole bean or as paste.
Adzuki beans, along with butter and sugar, form the basis of the Somali supper dish. In Gujarat, India, they are known as chori. In Malaysia and Singapore, red beans are a major component of the dessert Ais kacang.
Care: Plant 3-4″ apart in rows 18-36″ apart in full sun.