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Azuki BeanThe Azuki is a small (approximately 5mm) annual bean (Vigna angularis, Fabaceae) widely grown throughout northeast Asia and the Himalayas. The cultivars most familiar in northeast Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Azuki beans were first cultivated in China and Korea by 1000 BC at the latest. They were later taken to Japan, and azuki beans are now the second most popular legume there after soy beans. Names The name azuki (also adzuki) is a transliteration of the Japanese 小豆, meaning "small bean"" (its counterpart "large bean" (大豆 daizu) being the soybean). In Chinese, the azuki is known as 红小豆 (hóng xiǎodòu, lit. "red small bean"), or more commonly 红豆 (hóngdòu, lit. "red bean"), because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term red bean is often used for azuki (especially in reference to red bean paste), but in other contexts this usage can cause confusion with other beans that are also red. Uses In Chinese cuisine, Korean cuisine and Japanese cuisine, the azuki bean is almost always eaten moderately sweetened. In particular, it is often boiled with sugar, resulting in red bean paste or an, a very common ingredient of desserts in all three cuisines. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. In Japan, rice with azuki beans (赤飯 sekihan) is traditionally cooked for auspicious occasions, such as New Year. Azuki beans are also used to produce amanattō. External link
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