Description/Taste
Is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. The azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines; it is also common to add flavoring to the bean paste, such as chestnut.
Dried Adzuki Beans
| Code |
Unit |
UOM |
| 2652-14 |
10 lbs |
CS |
| 2652-187 |
lb |
LB |