The secret of adzuki
~ in this article ~
1. An eastern guest
Adzuki (Vigna angularis) comes from East Asia, where it has been grown for millennia. Small, dense, red beans. When it first arrived in our cellar, we thought it was foreign. Then it turned out it belonged here all along.
2. Why we love it
Because it is fast. Most beans take hours to cook; adzuki softens in 20-25 minutes. It has a sweetish flavor and dense texture — excellent in curry, stew, even cake.
~ a small insight ~
Adzuki belongs to the legume family. It does not need soaking — a thorough rinse and it is ready to cook.
3. The cellar and the adzuki
In the cellar we keep it on a separate shelf. Not next to the barrels — adzuki does not like the sour air. In a sack, in a cool place, with a few bay leaves so moths stay away.
- Adzuki curry with coconut milk
- Adzuki stew with sauerkraut
- Adzuki cream soup
- Adzuki cake — sweet, dense
4. Little quiz
~ try it ~
Just one question.
How long do adzuki beans need to cook?