Red Beans Azuki Premium

The practice of a reasoned and controlled agriculture allows them to obtain GAP approval, for the first time in the world with regard to Azuki red beans, in 2015.
Unlike other azuki's other harvesting and sellers on the market, their azuki is not mixed with that of other farms.
This ensures stable and identical quality. Their azuki is much more tasted thanks to the great differences in temperatures between day and night on their terroir of culture.
Very few fertilizers are used, which promotes slow growth and develops the flavors of beans.
Agricultural lands are saved and remain productive.
They also control the state of minerals in the soil to preserve the right balance. This prevents bitterness often observed for the Azuki and promotes umami and deep flavor.
The azuki of the market have hard parts which requires changing water repeatedly during cooking to make the famous Azuki Anko red bean paste. This lowers umami and flavors. This is not the case with their azuki and it is not necessary no more sweeten them to put their powerful natural taste in value

Our perfect agreements : Pastry, ice cream, chocolate.

Our tips for cooking azukis :
1) Wash a cup of Azuki (200 ml, about 150 g) by rubbing them against each other.
2) Heat 3 cups of water (600 ml) in a saucepan.
3) Pour the Azuki just before boiling. Cover and cook over medium heat for about 40 minutes (or 7 minutes at the pressure cooker).
4) Mix gently at once from the top down, then add 1 cup of water.
5) Cook for 5 to 10 minutes, then drain the Azuki once they are melting. You get about 350 g of boiled Azuki.
For a good cooking of the Azuki:
- start cooking with hot water
- Season the azuki when they are melting
- Mix the dough delicately and always in the same direction