A small red-brown bean native to East Asia, where it has been cultivated for 3,000 to 4,000 years, particularly important in the Japanese (azuki), Chinese (hóngdòu 红豆) and Korean (pat 팔) culinary traditions. In traditional cooking, the adzuki bean is best known in its transformed form as a sweet paste — Japanese anko, which fills anpan (small red-bean-paste buns), dorayaki (sandwich cakes with anko, Doraemon's favourite pastries), taiyaki (fish-shaped cakes) and stuffed mochi.
As sprouts, you get something else: small, firm and juicy shoots, with the skin still red-brown, a white stem and a pale green sprout pointing out. Astonishingly mild and nutty flavour, lightly sweet, without bitterness — one of the friendliest sprouts on the palate for those starting to explore the world of sprouting. Firm, crunchy texture, almost like a tender nut. Excellent in Asian wok stir-fries, in complete salads, in macrobiotic bowls, in miso soup, or on white rice with a touch of soy sauce and sesame.
Harvest at 4-7 days, when the white shoot extends 1 to 2 cm past the bean — beyond that, the texture turns a bit floury.
- Soak: 8 to 12 hours in warm water before sowing.
- Germination time: 1 to 2 days after soaking.
- Sprout harvest: 4 to 7 days after the start of soaking.
- Yield: about ½ cup of beans produces about 2 cups of sprouts.
- Best use: Asian stir-fries, salads, miso soups, complete bowls.
