Azuki Decoction


I  start by saying that the azuki (Vigna angularis) are the cousins ​​of the common bean (Phaseolus vulgaris) and of soybean (Glycine max). The recipe I am proposing is part of Japanese tradition, and has been described, among others, by George Ohsawa and Naboru Muramoto. It’s also known as azuki ‘soup’ or ‘tea’ or ‘milk’. It’s a kidney tonic. Suitable for all kidney problems and for those conditions related to them. According to traditional Chinese medicine, strengthening the kidneys also helps to enhance memory. It should be consumed at 16-17, just before the renal activity reaches its afternoon peak (hours 17-19).

1 part of azuki
8-10 parts water
2-4 cm of kombu
sea ​​salt
1 tablespoon of Tamari

After washing azuki beans and kombu, cook them in the pressure cooker for 1-2 hours. Add a pinch of salt (a small one if you suffer from kidney stones) and let it boil for 5 min. Strain through a fine mesh strainer and pour the liquid into a vessel where you had already poured the Tamari. Stir it  thoroughly, as the Tamari tends to stay on the bottom. Drink within 30-60 min.

Chef: Enri from VeganBlog

  1. heidi 14 May 2011 at 20:26

    This is absolutely interesting… I wonder whether I would ever be so “brave” to taste it… 😛 just joking it must have quite a peculiar taste but not too bad probably 🙂

  2. EleonoraNW3 15 May 2011 at 21:23

    Hi, I didn’t know anything about the renal activity! This is really interesting. I may try your decoction in the future 🙂

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