This variety of bean has been grown for centuries in Japan where it originated. Along with soy beans it is the most used vegetable in Japan. There are about 60 varieties of this bushy herbaceous plant which grows 25-90 cm high, producing tiny cylindrical and rectangular pods. The seeds are mostly reddish but there are also gray, green, yellow etc. They may be solid-colored or flecked with white. 

They are usually steamed with sticky rice or boiled with sugar to make a sweet paste that is the basis for much Japanese candy making.   

Nutritional value

• Calories: 335
• Protein: 20 - 25 g
• Fat: 0.3 - 0.6 g
• Carbohydrates: 65 g
• Fiber: 8 g
• Rich in calcium and iron

Cooking and Gourmetpedia