Red beans originated in the Himalayan region and boast a 2,000-year cultivation history in China before spreading their influence across the globe. In neighboring Japan, ancient texts such as the Kojiki (Records of Ancient Matters) and Nihon Shoki (Chronicles of Japan) reference red beans, demonstrating their profound historical significance in Japanese culture, where they were regarded as a precious ingredient comparable to sugar in terms of value and status.

Like sugar, red beans were introduced to Taiwan during the Japanese colonial period. Southern Taiwan's abundant autumn and winter sunshine, coupled with plentiful water sources and fertile soil, provided ideal growing conditions for red beans, establishing the region as Taiwan's primary production area. The most significant cultivation centers emerged in Wandan, Pingtung County, and Daliao District, Kaohsiung City.

From their Himalayan origins through Japan to their establishment in Taiwan, red beans underwent further development in the 1960s through systematic breeding programs that produced ten domestic varieties. Among these, Kaohsiung No. 8, known as Red Honey, distinguished itself with smaller grains but an intensely aromatic profile, while Kaohsiung No. 9 (紅寶, Red Treasure) became the most widely cultivated variety due to its large, plump beans that offered both visual appeal and substantial texture.

Domestic Breeding Success Transforms Red Beans into Integral Part of Taiwanese Culinary Culture

Red beans finally became an affordable grain accessible to ordinary citizens, allowing Japanese red bean culinary traditions to seamlessly integrate into everyday Taiwanese life. Domestically grown red beans, when cooked, develop a tender, fluffy texture with rich aromatic depth, making them particularly well-suited as fillings for various confections. The classic Taiwanese glutinous rice delicacy ang ku kueh (Taiwanese for "red turtle cake") evolved from its traditional mung bean and peanut fillings to embrace red bean paste as the preferred interior.

Red beans have also emerged as a starring ingredient in Taiwan's vibrant street food scene. Red bean cakes (also known as wheel cakes), red bean soup, red bean tangyuan, red bean paste pastries, red bean ice cream, and red bean shaved ice with condensed milk have all garnered international acclaim among global travelers.