Red Bean

Japanese red beans, also known as azuki beans (小豆), are small, reddish-brown legumes widely used in Japanese cuisine. These beans are particularly valued for their sweet flavor and are a staple ingredient in many traditional Japanese sweets and desserts.

Common Uses of Japanese Red Beans:

1. Anko (Sweet Red Bean Paste): This is the most popular use of azuki beans. Anko can be found in various forms, such as tsubuan (chunky paste) and koshian (smooth paste). It’s used as a filling in mochi, dorayaki, taiyaki, and manju¹².
2. Osekihan: A celebratory dish made by cooking sticky rice with azuki beans, giving the rice a distinctive pink color³.
3. Red Bean Soup: A sweet soup made with azuki beans, often enjoyed warm and sometimes served with mochi.