Red beans originate from East Asia and have a long cultivation history.
Red beans are cultivated in China, Korea, and Japan, and people believe that red beans have been planted in Korea for a long time.

Although red beans are difficult to digest, they were planted in large quantities at one time because they could be planted later than soybeans. Red beans are usually used to make red bean rice and are also used as red bean paste and jam. According to “Dongguk Sesigi,” there was a custom of offering red bean rice cakes to the stables on the day of the horse of October and praying for the health of the horses. Also, on the winter solstice, people made red bean porridge and enjoyed it as a seasonal food, and sprinkled it on the door to ward off bad luck.

The pods of red beans are thin and long cylindrical, and each pod contains 4 to 8 fruits. Red beans grow well in similar conditions to soybeans, but prefer slightly humid areas, and can adapt even if sown late, so they can be sown as early as early July. Even if the leaves do not fall, the red beans are mature when the leaves and pods turn yellow or brown and dry. Red beans are harvested when about 70 to 80% of the beans are mature. The harvest time for red beans is generally early to mid-October.