Aduki Beans are an annual legume, cultivated originally in East Asia and the Himalayas. These bright red pulses are a healthy source of potassium, iron and magnesium. They are packed with vegetable proteins as well.
Aduki Beans are well-suited for many preparations. After being soaked overnight, they can be cooked and added to soups and salads.
Thanks to their nutty and naturally (slight) sweet taste they are really popular in Asia and especially in Japan, where they are made as a paste (Anko) and in many desserts like the typical rice cakes (Daifuku) or jelly cubes (yokan)