Is azuki the next big bean?

By Annie-Rose Harrison-Dunn

- Last updated on GMT

Japanese bean takes hold of Europe
Japanese bean takes hold of Europe

Related tags Japan

The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing on the legume market?

Japan’s second favourite bean after soy, the nation consumes 120,000 tons of the little red beans each year. Now the European market seems to be catching up.

In the UK the bean has hit various high end restaurant menus including London’s Michelin-starred Dabbous, renowned for its ability to spark and steer food trends, and culinary blogs have been abuzz with its health benefits and distinct nutty taste.

Its popularity has been mounting since 2007 when Starbucks launched its Azuki Frappuccino, followed shortly by a limited run of azuki chocolate Kit Kat bars, and an azuki-flavoured Pepsi soda in 2009 for the Japanese market.

Danish company Ekko Gourmet has capitalised on its nutritional qualities with the creation of its gluten-free, vegan Beetroot Steak which contains kidney beans, azuki beans, beetroot and capers.

Health benefits and gluten-free opportunity

The azuki bean can be used in both savoury and sweet products, in whole, paste and flour form. The Japanese use it primarily to make the sweet paste “anko”, similar in consistency to peanut butter.

The azuki bean contains virtually no fat or cholesterol and has high levels of fibre, protein and iron, similar to many other more popular beans, according to registered dietitian Jo Travers.  

This high nutritional value means the azuki bean could have potential in gluten-free foods, which historically have been low in fibre, protein, iron and other nutrients. In the past pulses and pulse flours have been tipped as a good way of filling this nutritional gap​.

In paste form the azuki bean could be used as a moist bulking ingredient for gluten-free bakery such as brownies.

Related news

Related products

show more

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Content provided by Green Plains Inc. | 01-Mar-2024 | Data Sheet

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Related suppliers

Follow us

Products

View more

Webinars