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AZUKI & SOJA

Soya and kidney beans are the most widely consumed legumes in Japan. They are processed for use in sweet and savory recipes. Soy is found in tofu, vegetable milk, natto, edamame (young beans), miso, tempeh, kinako (roasted soy powder)... It's an ingredient much appreciated by vegetarians thanks to its high protein content. As for kidney beans, they become anko paste (similar to crème de marron), which is used in many pastries.

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