Adzuki Bean - Doyou
80-100 days maturity. Vigna angularis 'Doyou'. Doyou Adzuki Bean Seeds. Non-GMO, Heirloom. Warm-season annual. The Adzuki bean is grown mainly for the dried red beans used in Asian soups and sweet confectionery paste. It is a large, late-maturing variety. You can prepare young green beans like French filet beans too! In Japan, these tasty, protein-rich morsels are almost as popular as soybeans. Exceptionally suitable for growing in greenhouses, cold frames, and hoop houses. Additionally, the local pollinators will adore the flowers! —Approx 200 seeds / oz.
Adzuki Bean - Doyou - Heirloom
Download Free Vegetable Growing Guide PDF
Other Common Names: Azuki bean, Chinese red bean, red bean, aduki bean, hong xiao dou, or chi dou.
How to Grow Doyou 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 transferring 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 begin to 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 reaping, leave the roots in the ground to decompose and release nitrogen into the soil for next year's crops.
Harvesting Doyou 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 suspend it indoors (or in a greenhouse) to dry thoroughly before shelling.
Culinary Tips
Adzuki beans have an abundance of sweet and savory culinary usages. It is commonly prepared sweet by boiling and mashing with sugar into a red bean paste. Beans can also be added to soups or curries, pureed with spices, or grown into bean sprouts.
Doyou and other large Large adzuki bean types are used whole for sekihan. Rice and adzuki beans are combined to create this dish for special occasions. As a treat, beans are cooked with annatto and coated in sugar. The Doyou variety is also delightful for Koshian, prepared by passing mashed beans through a sieve to remove bean skins.
Tips From Our Gardeners
“Legumes of all kinds are fabulous companion plants in my experience. Try planting your Doyou Adzuki beans next to your tomatoes this year! They will help each other to have proper nutrients and moisture levels!”
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- Lara Wadsworth, True Leaf Market Writer |
Seeds Per Package
- 5 g packet - Approximately 35 Seeds
- 4 oz - Approximately 800 Seeds
- 1 lb - Approximately 3,200 Seeds
- 5 lb - Approximately 16,000 Seeds
Basic Info
| Latin Name: | Vigna angularis 'Doyou' |
| Doyou Adzuki Bean Color: | Light green pods with dark red beans and primrose flowers. |
| Doyou 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! |