Dried adzuki beans

Small dark-red beans with a sweetish taste for anko paste and Japanese desserts.

Dried adzuki beans are small dark-red beans with a sweetish taste that are soaked and boiled until soft. They are made into sweet anko paste for Japanese desserts (mochi, dorayaki, taiyaki), and added to sekihan rice, soups and porridges.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Dried adzuki beans, Raw: Calories 329.0 kcal, Proteins 19.9 grams, Fats 0.5 grams, Carbohydrates 62.9 grams per 100 g of product.

Calories329.0 kcal

Proteins19.9 grams

Fats0.5 grams

Carbohydrates62.9 grams

Dried adzuki beans, Boiled: Calories 128.0 kcal, Proteins 7.5 grams, Fats 0.1 grams, Carbohydrates 24.8 grams per 100 g of product.

Calories128.0 kcal

Proteins7.5 grams

Fats0.1 grams

Carbohydrates24.8 grams

Yield: 100 g raw → 264 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Aduki Bean and Brown Rice SaladJapanese cuisine | Salads

Adzuki bean and peeled rice salad is a refined dish of Japanese cuisine that combines the delicate taste of adzuki beans with the airy texture of basmati rice. Historically, adzuki beans have been widely used in Japanese gastronomy for their health benefits. Paired with a fragrant dressing of olive oil, garlic, and wine vinegar, the salad gains zest and depth of flavor. Crunchy vegetables like celery, sweet pepper, and cucumber add freshness and textural balance. This dish is perfect as a light dinner on its own or as an exquisite side to fish and meat dishes. Served chilled and garnished with herbs, it offers a harmony of flavors and is popular among health food enthusiasts.