Aduki Bean
Aduki Bean

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

  • In Asia, they are made into a paste for various sweet and savory foods
  • Can replace tomato paste  
  • Serves as a coffee substitute
  • Can be popped like corn
  • Often paired with rice
  • Delicate flavor  
  • Require 1 1/2 to 2 hours cooking time


    Search within the site
    Advanced search >
    Register free to receive our official newsletter
    Sign up
    Subscribe to our free RSS feeds:
    Get the daily and monthly recipe posts automatically added to your newsreader.
    Sign up