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{{Taxobox
| color = lightgreen
| name = Azuki bean
| image = W azuki2111.jpg
| image_width = 240px
| image_caption = Azuki beans
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Phaseoleae]]
| genus = ''[[Vigna]]''
| species = '''''V. angularis'''''
| binomial = ''Vigna angularis''
| binomial_authority = (Willd.) Ohwi & H. Ohashi
}}
The '''azuki bean''' (also called '''pat''' and spelled '''adzuki''') is an [[Annual plant|annual]] vine widely grown throughout [[East Asia]] and the [[Himalaya]] for its small (approximately 5 mm) [[bean]]. The [[cultivar]]s most familiar in northeast Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known.
Genetic evidence indicates that the azuki bean was first domesticated in the Himalaya.{{Fact|date=March 2007}} It was cultivated in [[China]] and [[Korea]] before [[1000 BC]]. It was later taken to [[Japan]], where it is now the second most popular legume after the [[soybean]].
== Names ==
The name ''azuki'' is a transliteration of the native [[Japanese language|Japanese]] name. Japanese also has a Chinese [[loanword]], ''Shōzu'' (小豆), which means "small bean" (its counterpart "large bean" (大豆; ''Daizu'') being the [[soybean]]). It is common to write 小豆 in [[kanji]] but pronounce it as ''azuki'' ''{{Audio|Adzuki.ogg|listen}}''.
In [[China]], the corresponding name ({{zh-cp|c=小豆|p=xiǎodòu}}) is still used in botanical or agricultural parlance. However in everyday [[Chinese language|Chinese]], the more common word is ''hongdou'' (紅豆; ''hóngdòu''), meaning "'''red bean'''", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to [[red bean paste]]), but in other contexts this usage can cause confusion with [[Red bean|other beans that are also red]].
The Korean name is ''pat'' ([[hangul]]: {{lang|ko|팥}}).
==Uses==
In [[Chinese cuisine|Chinese]], [[Japanese cuisine|Japanese]], and [[Korean cuisine]] the azuki bean is almost always eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste, a very common ingredient in all three cuisines; it is also common to add flavoring to the bean paste, such as chestnut.
[[Image:Azuki beans.JPG|thumb|right|Azuki bean paste being used as a filling for [[taiyaki]] in Kyoto, Japan.]]
Red bean paste is used in many [[Chinese cuisine|Chinese foods]], such as
[[tangyuan]], [[zongzi]], [[mooncake]]s, [[baozi]], and [[red bean ice]].
It is also used as a filling for [[Japan]]ese sweets such as [[anmitsu]], [[taiyaki]] (Korean: [[bungeoppang]]), and [[daifuku]]. A more liquid version, using azuki beans boiled with sugar, [[lotus seeds]], and orange peel, produces a sweet dish called [[Oshiruko|red bean soup]]. Azuki beans are also commonly eaten sprouted, or boiled in a hot, [[tea]]-like drink.
In Japan, rice with azuki beans ([[wikt:赤|赤]][[wikt:飯|飯]]; ''[[sekihan]]'') is traditionally cooked for auspicious occasions. Azuki beans are also used to produce [[Amanatto|amanattō]], and as a popular flavour of [[ice cream]].
== External links ==
* [http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261005 Illustrated Plant Genetic Resources Database]
* [http://www.hort.purdue.edu/newcrop/afcm/adzuki.html Alternative Field Crop Manual]
* [http://www.knowingfood.com/red/adkbean.html Adzuki Bean and red bean Cultural Facts and Recipes]
{{unimelb|Vigna.html#angularis-angularis}}
[[Category:Faboideae]]
[[Category:Edible legumes]]
| color = lightgreen
| name = Azuki bean
| image = W azuki2111.jpg
| image_width = 240px
| image_caption = Azuki beans
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Phaseoleae]]
| genus = ''[[Vigna]]''
| species = '''''V. angularis'''''
| binomial = ''Vigna angularis''
| binomial_authority = (Willd.) Ohwi & H. Ohashi
}}
The '''azuki bean''' (also called '''pat''' and spelled '''adzuki''') is an [[Annual plant|annual]] vine widely grown throughout [[East Asia]] and the [[Himalaya]] for its small (approximately 5 mm) [[bean]]. The [[cultivar]]s most familiar in northeast Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known.
Genetic evidence indicates that the azuki bean was first domesticated in the Himalaya.{{Fact|date=March 2007}} It was cultivated in [[China]] and [[Korea]] before [[1000 BC]]. It was later taken to [[Japan]], where it is now the second most popular legume after the [[soybean]].
== Names ==
The name ''azuki'' is a transliteration of the native [[Japanese language|Japanese]] name. Japanese also has a Chinese [[loanword]], ''Shōzu'' (小豆), which means "small bean" (its counterpart "large bean" (大豆; ''Daizu'') being the [[soybean]]). It is common to write 小豆 in [[kanji]] but pronounce it as ''azuki'' ''{{Audio|Adzuki.ogg|listen}}''.
In [[China]], the corresponding name ({{zh-cp|c=小豆|p=xiǎodòu}}) is still used in botanical or agricultural parlance. However in everyday [[Chinese language|Chinese]], the more common word is ''hongdou'' (紅豆; ''hóngdòu''), meaning "'''red bean'''", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to [[red bean paste]]), but in other contexts this usage can cause confusion with [[Red bean|other beans that are also red]].
The Korean name is ''pat'' ([[hangul]]: {{lang|ko|팥}}).
==Uses==
In [[Chinese cuisine|Chinese]], [[Japanese cuisine|Japanese]], and [[Korean cuisine]] the azuki bean is almost always eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste, a very common ingredient in all three cuisines; it is also common to add flavoring to the bean paste, such as chestnut.
[[Image:Azuki beans.JPG|thumb|right|Azuki bean paste being used as a filling for [[taiyaki]] in Kyoto, Japan.]]
Red bean paste is used in many [[Chinese cuisine|Chinese foods]], such as
[[tangyuan]], [[zongzi]], [[mooncake]]s, [[baozi]], and [[red bean ice]].
It is also used as a filling for [[Japan]]ese sweets such as [[anmitsu]], [[taiyaki]] (Korean: [[bungeoppang]]), and [[daifuku]]. A more liquid version, using azuki beans boiled with sugar, [[lotus seeds]], and orange peel, produces a sweet dish called [[Oshiruko|red bean soup]]. Azuki beans are also commonly eaten sprouted, or boiled in a hot, [[tea]]-like drink.
In Japan, rice with azuki beans ([[wikt:赤|赤]][[wikt:飯|飯]]; ''[[sekihan]]'') is traditionally cooked for auspicious occasions. Azuki beans are also used to produce [[Amanatto|amanattō]], and as a popular flavour of [[ice cream]].
== External links ==
* [http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261005 Illustrated Plant Genetic Resources Database]
* [http://www.hort.purdue.edu/newcrop/afcm/adzuki.html Alternative Field Crop Manual]
* [http://www.knowingfood.com/red/adkbean.html Adzuki Bean and red bean Cultural Facts and Recipes]
{{unimelb|Vigna.html#angularis-angularis}}
[[Category:Faboideae]]
[[Category:Edible legumes]]