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.