These are small, reddish-brown beans, rounded in shape with a point at one end. They have a strong, nutty, sweet flavour, and are much used in the macrobiotic diet, because as Eunice Farmilańt says in Macrobiotic Cooking they are "the most yang of Beans". They probably originate from China, and are imported from China and Thailand where they are harvested in November and December. In the Orient, adzuki beans are usually cooked to a red soft consistency and served with such ingredients as coconut milk. They are also cooked with rice, their bright colour tinting the rice an attractive pink, as in the Japanese, Red-cooked Festival Rice. In the East it's also common to find, adzuki beans sweetened with sugar and made into cakes and sweetmeats |
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