Mitoku Azuki Beans grown in the rich volcanic soil of Hokkaido Island are renowned for their superb quality and flavor, as well as their healthful attributes. Enjoy these prized red jewels in soups, rice, salads, and side dishes. Azuki go especially well with winter squash and Hokkaido pumpkin. Unlike most beans, it is not necessary to soak azuki beans before cooking.



In Japan, Azuki rice is served on festive occasions. To prepare "Red Rice", rinse and soak 1/3 cup azuki beans and 2 cups brown rice in 3 cups water for 3-4 hours. Add 2 pinches of sea salt and pressure cook for 50 minutes. Garnish with Gomashio (sesame-salt) and chopped parsley. For extra sweetness, substitute 1 cup sweet brown rice.



Other Uses: Cook with rice or other foods, or make a side dish with dried chestnuts,

kombu or another seaweed. Add cold to salads, make a hearty bean soup or

sweeten and make into a bean paste to stuff (anko) Japanese round donuts.

Cook-down into azuki juice and serve creamy-style over mochi.