Withdraw cash http://dvd-shrink-software.de/best-price-omeprazole-baikal-pharmacycom-ahdv apo-omeprazole 20mg The resourcefulness of Japanese cuisine means the humble bean features in far more diverse forms, however, shaming us Brits for our lack of creativity. Top of the list in Japan is the soy bean - used to make tofu, miso, soy sauce, milk, flour and oil. Number two in the charts of Japan's most popular legume is the lesser-known azuki bean, with 120,000 tons consumed each year. It's russet-red, with a thin white stripe down one side, and is half the size of a kidney bean. Often, azuki beans are stirred whole through salads and bowls of rice, but their nutty-sweet flavour means that they are most commonly used in desserts.