The most common and widely consumed variety is dark red, but there are also green, white, black, and gray azuki beans.
In China, they are commonly called hong dou, which means red beans. This is because virtually all azuki beans used in China are red. However, in agriculture, they are called xiaodou, meaning small beans, differentiating them from the larger soybeans called da dou.
The first azuki bean plants domesticated were grown in the mountainous regions of China over 3000 years ago (around 1000 BC).
The majority of the worldwide azuki bean production still comes from China, especially from the northern and northeastern regions. Other major producers of these beans include Japan, South Korea, and Taiwan.
Azuki beans are healthy and rich in nutrients. They are low in calories and very low in fat but are high in fiber and protein, making them excellent substitutes for meat. Besides being perfect for vegetarian diets, they help with weight loss, stimulate intestinal health, and are a source of vitamin B.
Azuki beans are mainly used in a particular preparation: bean jam (dou sha), which is used in East Asian countries as a filling for many sweets, such as steamed buns or cookies.
You can find bean jam in ethnic stores, but luckily, it can be easily prepared at home. Simply look for it in online shops, preferably Amazon, or, if you're lucky, in local imported goods stores.
