Sweet Azuki Bean Puree

1 cup azuki beans, washed 1 strip kombu, 4-6 inches long, soaked and diced (this is a sea vegetable) 1/4 cup raisins 1/8-1/4 tsp. sea salt barley malt Pressure cook the beans together with the kombu and raisins for about 50 minutes. Remove from flame, allow pressure to come down and place on a low flame. Add sea salt and barley malt. Cook for another ten minutes or so. Mash the beans with a wooden pestle or grind in a suribachi (Japanese mortar and pestle arrangement), until they become a thick, fairly smooth paste.