Lambic to which azuki beans were added. Azuki was first cultivated in the Himalayas and then in China and Korea (after 1000 BC), and later reached Japan, where it is currently the second most popular vegetable after soybeans. They taste nutty and are mainly eaten in snacks and desserts throughout Asia. The taste of azuki beans is sweeter than that of other legumes. They are also easier to digest than most other beans. Azuki beans are rich in protein and fiber. They also contain vitamin B, zinc, iron and manganese.