Red azuki beans are the second most common legume in Japan after soya beans. They are often used in their sweet form as anko paste in Japanese confectionery. In savoury form, they are used especially in combination with rice, as in sekihan.

Azuki beans are easy to digest and are known for their health benefits: They are high in protein, fibre and vitamins.

Keep refrigerated after opening

Energy: 942 kj / 225 kcal

Water, sugar, red beans (Vigna angularis), maize starch, table salt

- Wagahashi (sweet)
- Sakura Nerikiri
- Shibori Nerikiri
- Sakura Manju