At Akanemaru, we insist on using large, uniformly sized azuki beans. Large grains are a sign that the beans have matured sufficiently, and the azuki itself has a strong flavor. Also, when the grains are uniform in size, they can be boiled evenly, and the bean paste can be cooked with a uniform graininess.

Akanemaru buys only from areas where a stable harvest can be expected. Since azuki is not an industrial product, there are inevitably variations in quality due to weather and other factors. However, in order to manufacture azuki under a certain standard, we mainly use azuki from Hokkaido, the U.S., and Canada, where a stable supply of quality azuki is available.

Red beans are so susceptible to pests and diseases that they are said to grow well with pesticides. However, excessive use of pesticides can affect the taste. For this reason, Akanemaru makes every effort to procure azuki beans grown in Tokachi. As a result of our commitment to the quality of the beans, we also use azuki beans produced in the United States and Canada. North America, with its fertile soil and climate that is resistant to pests and diseases, is actually an ideal region for the growth of azuki beans. Among them, we select and use azuki beans from fields where pesticide spraying is less frequent.