Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!
Story Behind this Recipe
I wanted to eat macrobiotic sweets.
The raisins blend in easier with the adzuki if you mince them. Be sure to add salt, as it will help bring out the sweetness of the beans. Adding dried persimmons takes away the acidity for a more natural flavor; but since dried persimmons aren't always available, raisins may be best.