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.