Wash the adzuki and then drain the water. With some scissors, cut the konbu into small squares.
Combine the water, adzuki beans and konbu into a pot and set it to medium heat. Once it comes to a boil, let it stay like that for about 10 minutes. This is to get rid of the bitterness of the adzuki.
After that, cover it with a lid and on a low heat setting, and simmer it till the adzuki and the konbu become soft. You should have to simmer it for about 50 minutes. Once it's soft, season with salt.
Story Behind this Recipe
This macrobiotic recipe is a standard dish in my house. The adzuki aren't that sweet, but it's delicious.
Please simmer it in a thick pot. An earthenware pot is fine too. Be sure to keep an eye on the adzuki from time to time or the beans will start to stick together and become syrupy.