Pulses in Japan - New Study Released
Japanese cuisine traditionally uses beans for desserts rather than for side dishes or soup. One of the most popular types of bean is the red or adzuki bean and the domestic supply of red beans for consumption is estimated to be around 100,000 tonnes per year. While domestic production accounted for around 77% of total production at the end of the review period, the remaining 30% is imported from countries such as China, the US, Canada and Argentina.
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