AZUKI de HAKKO's thoughts
Small beans, big power.
Azuki beans/hidden beans are a superfood that has been passed down since ancient times.
小さな豆の、大きな力。
古来から伝わるスーパーフード・小豆／隠げん豆。
Azuki beans/hidden beans are a familiar food ingredient for us Japanese. Did you know that these small beans, which are particularly small among legumes, are such a nutritious crop that they have been used as medicine since ancient times? They contain a lot of protein and dietary fiber, have a good nutritional balance, have antioxidant properties, and are rich in popphiphenols. They are truly "natural protein and supplements."
<Nutritional characteristics of adzuki beans>
- Anti-aging with the antioxidant effect of polyphenols
- High protein and ideal nutritional balance
- Rich in vitamins and minerals such as iron
- Rich in dietary fiber and resistant starch that improves intestinal environment
- Carbohydrate-based and low in fat
It brews both nutritional value and delicious flavor.
The possibilities of adzuki beans and kintom beans are further expanded through fermentation.
「栄養」も「美味しさ／旨み」も、まるごと醸す。
発酵でさらに広がる、小豆や隠元豆の可能性。
By fermenting azuki beans with a unique technique, we have succeeded in evolving both nutrition and flavor. This is "Azuki Koji." Azuki de Hakko has a wide range of possibilities in mind, including "Fermented Anko," which has the same appearance as traditional "anko" but uses half the amount of sugar while achieving a richer flavor, and expanding into the sports and beauty industries. We hope to bring the power of Azuki Koji to more people, going beyond the conventional image of "azuki beans = Japanese sweets."
<Characteristics of Azuki Koji>
- No additives! The only ingredients are red beans, edamame and rice malt.
- Proteins are converted into natural amino acids (more than 20 types).
- Half the amount of sugar used as usual! Natural glucose that is easy to break down and gentle.
- Contains more polyphenols than the sum of red beans and rice malt (about 5 times that of red wine)
- Low in fat and calories, yet high in nutrients
The "nutritious" and "delicious" taste of red beans
The "umami" flavor is also created entirely through fermentation.
小豆の「栄養」も「お美味さ、
旨み」も、発酵でまるごと醸す。
It is a rare food that contains "natural amino acids."
Expanding the concept of “anko”.
“天然のアミノ酸”を含む希少な食品で、
“あんこ”の概念を拡張。
Professor Tomihisa Ota (Director of the Tomihisa Ota Research Institute / Professor Emeritus of Kanazawa University)
Azuki beans and kibble beans have an excellent balance of protein, dietary fiber, and carbohydrates. Furthermore, by fermenting them with rice koji, the protein is broken down into amino acids. Foods that contain these "natural amino acids" that are not scientifically synthesized are extremely rare. Additionally, the rice koji transforms carbohydrates into glucose. Its appeal is its mild sweetness, not the strong sweetness of sugar. Furthermore, the fermentation process develops an aroma and flavor, and I believe that "Azuki de Hakko" products achieve a deep flavor never before seen.
Throughout history, azuki beans have been known primarily as "anko," a sweet bean paste, and the style has not changed for hundreds of years. The "Azuki de Hakko" project will broaden the concept of "anko" and expand the possibilities of azuki beans beyond Japanese sweets.
The surprising compatibility of "azuki bean koji" and "lactic acid bacteria."
The potential of "lactic acid fermented red beans".
「小豆麹」と「乳酸菌」の意外な相性。
「乳酸発酵小豆」のポテンシャル。
Associate Professor Koyanagi (Ishikawa Prefectural University)
Professor Sekiguchi (Ishikawa Prefectural University)
We worked together on a study of secondary fermentation, in which "azuki koji", which had been fermented with rice koji, was further fermented with lactic acid bacteria. The first thing that surprised us in the experiment was the high rate of proliferation of lactic acid bacteria (*). This doesn't happen with regular "azuki beans", and we had never encountered a fermentation medium that would increase lactic acid bacteria to this extent, so we felt at that point that "azuki koji" had great potential.
It has also been confirmed that fermentation increases the amino acid levels and antioxidant properties.*
Another appealing feature is the refreshing flavor that combines the sweetness of the koji with the acidity of the lactic acid bacteria. Lactic acid bacteria are familiar to us Japanese people, as seen in pickles and other foods, but we are excited to see what the future holds for this combination of traditional foods, red beans and koji, will bring.
*10 to the power of 11 per ml of the fermented liquid of "Azuki Koji." Depends on the strain of lactic acid bacteria.
Red beans, edamame beans, and rice koji.
"Azuki bean innovation" brought about by a long-established Japanese confectionery shop.
小豆や隠元豆、そして米麹。
老舗和菓子屋が起こす“小豆のイノベーション”。
Since its founding in 1888, Etsuzan Kanseido has been dealing in beans, mainly azuki beans. Rice koji is also an essential ingredient for the Japanese confectionery shop Etsuzan Kanseido, which uses it to make traditional sake manju. Azuki beans and koji are always close to us. What if we combined these two? The Azuki de Hakko project started from this simple inspiration. Starting with self-study research, we worked with Professor Ota (Kanazawa University) and Ishikawa Prefectural University to conduct joint research with industry and academia, verifying the results from a chemical approach. Finally, we have created azuki koji using our unique manufacturing method.
Delicious and healthy with the power of nature.
Koshizan Kanseido is becoming a company that creatively utilizes beans.
自然の力で、おいしく、健康に。
越山甘清堂は “お豆の創造活用企業”へ。
We feel that the combination of "azuki beans" and "fermentation" holds many hidden possibilities. We aim to reach a point where azuki koji is not something special, but something as "natural" as miso and soy sauce, integrated into our daily lives. As a "bean creative and utilitarian company" consisting of three brands, "Etsuzan Kanseido", "Cafe Kan", and "Azuki de Hakko", we will continue to conduct research in order to utilize the power of azuki koji to contribute to the health and prosperity of everyone.