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Sweet Azuki Beans

Prep Time

5 min

Cooking Time

1 hour





  • 1 cup azuki beans, soaked 4 hours

  • 1 cup hard winter squash, cubed (acorn, buttercup, butternut squash or Hokkaido pumpkin; carrots or parsnips may be substituted if squash is not available)

  • 1 strip kombu, 1-2 inches long, soaked and diced

  • water

  • sea salt


  1. Place the kombu on the bottom of a pot. Set the squash on top. Place the azuki beans of top of the squash. Add water to just cover the squash.

  2. Bring to a boil, cover, and reduce the flame to low. Simmer until about 80 percent done. Season with 1/4 teaspoon of sea salt per cup of beans, cover, and continue to cook another 15 to 20 minutes until soft and creamy.


  • 1 cup azuki beans, 1/2 cup lotus seeds, kombu

  • 1 cup azuki beans, 1/2 cup dried chestnuts, kombu

  • 1 cup azuki beans, 1/4 cup soaked wheat berries, kombu

  • 1 cup azuki beans, cup dried apples, 1 tbsp raisins, kombu (can be used as sweet dessert)


Michio and Aveline Kushi

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