Adzuki beans are so old that they have been found in ruins dating back to the Jomon period. It is cultivated all over the country, but more than 60% of it is produced in Hokkaido. It is mainly processed into bean paste and yokan, and is used as an ingredient in sekihan. The red pigment in the seed coat contains polyphenols. A word from the manager: It seems that the content of polyphenols is higher than that of red wine.