These Taishou Kintoki kidney beans are carefully hand-grown in Hokkaido with minimal use of pesticides.

They have a natural sweetness, soft texture, and vibrant red colour, making them ideal for simmered dishes, sweet bean pastes, and Japanese-style desserts.

How to Use:

Rinse the beans and soak them in three times their volume of water overnight.

Bring to a boil in a thick pot, skim off any foam, then reduce to low heat. Simmer with a drop lid, adding small amounts of water two to three times to prevent burning.

Once tender, let them rest for about 30 minutes before serving.