Adzuki Bean - Dainagon
80-100 Days to maturity. Vigna angularis 'Dainagon'. Dainagon Adzuki Bean. Non-GMO, Heirloom. Warm-season annual. This adzuki bean is widely grown in Kyoto, Japan. This unique variety stays firm and maintains its shape after cooking. It is a large, late-maturing variety. Prepare the young green beans like French filet beans. In Japan, these tasty, protein-rich capsules are almost as popular as soybeans. Exceptionally suitable for growing in greenhouses, cold frames, and hoop houses. Additionally, the local pollinators will adore the blooms! —Approx 120 seeds / oz.
Adzuki Bean - Dainagon - Heirloom
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Other Common Names: Azuki bean, Chinese red bean, red bean, aduki bean, hong xiao dou, or chi dou.
How to Grow Dainagon Adzuki Beans
Sow seeds in the early summer (June-July in Japan) in a sunny location. They do well with wet towel germination for a head start. Always select a warm and sheltered site for planting. Keep the soil moist. Harden off well before transplanting outdoors. Soil temperature should be at least 60℉ for proper growth. Adzuki beans do not need to be supported.
As the plants establish, allow the soil to dry between deep waterings. Adzuki beans are relatively drought tolerant. If the plants appear pale in the mid-season, stimulate them with a low-nitrogen fertilizer or other soil amendments (like organic compost). If the leaves feel weak or appear to wilt, increase water volume. After harvesting, leave the roots in the ground to decompose and release nitrogen into the soil for next year's crops.
Harvesting Dainagon Adzuki Beans
Harvesting occurs in fall (Oct-Nov in Japan). Pick the young green bean pods continuously for fresh cooking. For dried beans, harvest the whole plant at the end of the season and hang it indoors (or in a greenhouse) to dry thoroughly before shelling.
Culinary Tips
Adzuki beans have plenty of sweet and savory culinary usages. The beans can be mashed into sweet red bean paste or added to soups or curries, pureed with spices, or grown into bean sprouts.
Dainagon and other large Large adzuki bean types are used whole for sekihan. Rice and adzuki beans are combined to create a dish for special occasions. As a treat, beans are cooked with annatto and coated in sugar.
This variety is best for tsubuan and tsubushian azuki paste types. Tsubuan is prepared by boiling adzuki beans and sweetening them with sugar. Tsubushia is prepared similarly but by mashing the beans and including the skins.
Tips From Our Gardeners
“I once was served ice cream made with Dainagon Adzuki beans. The skins were included and gave the ice cream a unique texture that was surprisingly delectable.”
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- Lara Wadsworth, True Leaf Market Writer |
Seeds Per Package
- 5 g packet - Approximately 21 Seeds
- 4 oz - Approximately 480 Seeds
- 1 lb - Approximately 1,920 Seeds
- 5 lb - Approximately 9,600 Seeds
Basic Info
| Latin Name: | Vigna angularis 'Dainagon' |
| Dainagon Adzuki Bean Color: | Light green pods with dark red beans and primrose flowers. |
| Dainagon Adzuki Bean Flavor: | Sweet and creamy. |
Growing Info
| Days to Maturity: | 80-100 Days |
| Days to Germination: | 6-20 Days |
| Seeding Depth: | 1 inches |
| Row Spacing: | 10-18 inches |
| Plant Height: | 24” |
| Growth Habit: | Upright bush. |
| Soil Preference: | Adzuki beans prefer moist, fertile, and well-draining soil. Avoid alkaline soils. |
| Temperature Preference: | 50-85℉ |
Other
| Plant Width: | 5-10 inches |
| Pests and Disease: | Adzuki beans are characteristically resistant to the most common pests and diseases. Acceptable cultivation practices are the most guaranteed way to achieve a problem-free season! |