These Hokkaido-grown azuki red beans are carefully cultivated by hand with minimal use of pesticides.

Rich in natural sweetness and aroma, they are perfect for making traditional Japanese sweets such as red bean paste, sekihan (red rice), and zenzai.

How to Use:

Rinse the beans thoroughly and soak in three times their volume of water for 3–4 hours.

Bring to a boil in a thick pot, discard the first boiling water, then refill with fresh water and simmer over low heat with a drop lid. Add small amounts of water several times during cooking to prevent boiling dry. Once tender, let them sit for about 30 minutes to finish steaming.