AZUKI HOKKAIDO JAPAN (30 kg)

Thanks to the rich volcanic soil of the island of Hokkaido, aduki beans from this region are bigger, sweeter and better than other aduki beans. They are rich in phosphorus, potassium, iron and calcium. Like other dried beans, it is advisable to soak them overnight before cooking them. RECIPE: Put to soak, in water, the day before, 250gr of washed azukis. Drain and cook in twice their volume of water, over low heat, for about 1 hour. Add salt at the end of cooking. Add boiling water after 30-45' if necessary. Garnish with fresh herbs and a little toasted sesame oil. For more nutrients, cook with kombou seaweed. A certified organic company, in addition to labels and internal controls, the products we distribute are subject to official Belgian controls: Certisys, Biogarantie and/or Demeter. We have been a certified organic company for 35 years, the quality of our products is at the heart of our concerns.