Azuki Red Bean, also known as aduki bean, red bean, or red mung bean, is commonly cultivated in East Asia. They are rich in proteins, vitamins, mineral salts, fiber, and iron, and are low in fat.
It is often boiled with sugar, producing red bean paste, a common ingredient in Japanese and Chinese cuisines as a filling. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet soup called Hong Dou Tang. Some East Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.
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