The azuki bean sometimes transliterated as adzuki or aduki is an annual vine widely grown throughout East Asia and the Himalayas.The cultivars most familiar in Northeast Asia have a uniform red color, however, white, black, gray, and variously mottled varieties also are known.


Nutrition Benefits:

This exotic kind of beans is an excellent source of minerals rich in magnesium, potassium, iron, zinc, copper and B vitamins.

The diet with high consumption of azuki can serve as a natural diuretic and blood pressure lowering, because it contains high levels of potassium (and very low sodium).

It is rich in soluble plant fiber, that bind toxins in the colon and helps to eliminate them from the body.

In the macrobiotic diet azuki is considered as product which is particularly useful for the kidneys and the bladder.

A recipe for you:

Azuki beans with pumpkin


  • 1 cup azuki beans
  • water
  • 1 algae with length from 15 to 20 cm
  • 1 cup unpeeled pumpkin cut into cubes
  • a quarter teaspoon of sea salt.

How to Prepare it:
Wash the beans, pour water and soak them 6-8 hours. Place the algae on the bottom of the pot and cover with the pumpkin. At the end add the azuki beans. Pour water so that it covers the pumpkin. Do not cover the beans at the beginning. Cook at low heat until it starts slowly to boil. Cover it for 10 to 15 minutes. Cook until the beans are not cooked 70-80%, about an hour or more. The water will evaporate as beans swell and therefore add cold water periodically to maintain the same level of water, and the beans will become soft. When the beans are cooked 70-80%, salt it with sea salt and cook until the meal is done, and most of the water has evaporated, 15 to 30 minutes. Put it in another bowl and serve it.