Azuki Bean
(Aug.24, Kawagoe-shi, Saitama-ken)
This picture is Azuki beans field. Azuki beans are indispensable beans as same as soybeans and beans grown in Tokachi region are famous. In Japan, beans paste,gAnh is made from starch of beans or potatoes, but most Japanese eat Azuki paste.
When we say gAnh, we usually point Azuki paste. People make gAnh boiling Azuki beans, then add sugar and knead them. These are indispensable as stuffs of various Japanese sweets. Azuki paste appeared about 1400 years ago. Since nearly 400 years before, means of making paste has been improving up to now. Azuki beans are used not only for paste but also for Sekihan(Mix boiled Azuki and its soup with steamed glutinous rice and steamed again), we eat for a happy event, or used for a rice porridge. After bread or an ice cream were introduced in Japan, bread with Azuki paste or Azuki taste ice cream were made and they are popular. From an aspect of nutrition, Azuki beans are excellent as they contain not only plentiful dietary fibers but also contain vitamin B1, B2, B6, Iron and Calcium.
@Azuki beans are taking root in our life because we call dark red or strong purple gAzuki-iro(color)h.
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