The azuki bean

The azuki bean (also spelled adzuki or  aduki)  is an annual vine widely grown throughout East Asia and the Himalayas .
The cultivars most familiar  in north-east Asia have a uniform red color, but white, black,  gray and variously mottled varieties are also known. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas.

It was cultivated in China and Korea before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean.The azuki bean is mostly cooked with kombu seaweed, a way to make the beans softer.

Here a recipe for a vegetarian shepard pie:

Ingredients

1 teaspoon parsley

4 ounces adzuki beans, soaked 6 hours

a piece of kombu

2 ounces brown rice, soaked 6 hours

water, for boiling

1 tablespoon vegetable oil

1 medium onion, chopped

8 ounces carrots, thinly sliced

1 tablespoon soy sauce

2 tablespoons tomato paste

1 teaspoon garlic powder

1/2 teaspoon oregano

1 teaspoon basil

1/2 teaspoon marjoram

275 ml bean stock

salt & ginger

1 lb taro or potato, mashed

Directions

Wash the beans and rice in plenty of cold water before soaking. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots and cook covered for 5 minutes.
Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn. Combine the soy sauce, tomato paste, herbs and stock. Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary.
Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F (180 Celsius) for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad.

Azuki bean are high in mineral components, such as vitamin B1, magnesium, calcium, iron , poly phenols and potassium. They are highly prized by the Japanese as an overall tonic for the kidneys and are very effective for eliminating kidney stones and infections. Azuki tea or azukicha reduces water retention and detoxifies the body, aids swollen eye lids, black circles and puffy bags under the eyes, and restores the moisture balance in the body. They are often eaten to combat fatigue and recovery from muscle strain.

You also can use azuki bean powder for a facial mask, it can be prepared at home using a blender or coffee grinder. Place a half cup or a cup of azuki beans in a blender and blend until you achieve a fine consistency. Store this powder in an airtight container for later use. To use azuki powder, place a small amount of azuki powder in the palm of your hand and add just enough warm water to form a paste. 

Wash your face with this mixture two to three nights per week. You can also use this paste in place of your weekly facial mask. Leave it on your skin for about 15 minutes or until it begins to tighten. You will definitely feel your skin tightening. Rinse off with a warm wash cloth.  Avoid using azuki powder too frequently because it can irritate your skin if overused. Also avoid using it around the delicate skin under your eyes.