Adzuki Bean - Dainagon. Heirloom, Vigna angularis. 90 days. Non-GMO. Warm season annual. This adzuki bean is widely grown in the Kyoto prefecture, Japan. It is a late maturing and large seed type variety. This azuki bean stays firm and good bean shape after cooking. Prepare fertile, well-drained soil. Sow seeds early summer (June-July in Japan) in a sunny location. Keep soil moist. Fertilize as needed. Harvesting occurs in fall (Oct-Nov in Japan). Pick young green bean pod for fresh cooking. For dried beans, harvest the total plant at the end of the season and hang indoors to dry thoroughly before shelling the beans. Adzuki beans do not require trellising. Large adzuki bean types are used as whole beans for sekihan, rice and adzuki beans creating a red rice dish for special occasions or as confectionery beans, amanatto, cooked beans coated with sugar. There are different styles of azuki paste. This variety is good for tsubuan, prepared by boiling adzuki beans and sweetening with sugar, and tsubushian, where the beans are mashed after boiling and bean skins are a part of the an or anko. Approx 200 seeds / oz.

Adzuki Bean - Dainagon -1 Lb ~3200 Seeds - Vigna angularis Non-GMO -- Heirloom -- Open Pollinated -- Asian Variety -- High Germination Rate Days to Full Maturity: 90 -- Annual -- USDA Hardiness Zone: Annual Crop, Not Intended To Overwinter