Substituting red beans for adzuki beans? I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my area. 

I've seen suggestions for using dark red kidney beans as a substitute, but I want to know if I could  possibly use the small red beans I have in my pantry already.
My experience is that adzuki have a very different taste and texture than red beans and I wouldn't substitute one for the other.  If you've really gotten into mochi, it will be worth the effort to find adzuki  - I've bought them in natural food stores, Whole Foods and on line  And I buy in bulk so I never run out.  Beans seem to last forever.