Adzuki beans are widely used and appreciated throughout east asia for their velvety texture and sweet taste. They are native to Japan, where they are frequently used in the making of traditional desserts, jellies, and pie fillings.
Adzukis are an excellent nutritional source. They are rich in protein (8g per 100g serving), e negligible amount of fat, and are abundant in a nimber of dietary minerals such as Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, and Zinc.
These beans were climatised to Bali's weather for three generations before the first harvest. They are grown in a certified organic subak in the Gyaniar regency.