Know your Azuki bean
Know your Azuki bean - Introduction
The azuki bean (アズキ, formerly spelled adzuki or aduki) is an annual bean vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean.
The cultivars most familiar in north-east Asia have a uniform red colour, but white, black, gray and variously mottled varieties are also known.
Scientists presume Vigna angularis var. nipponensis is the progenitor.
Sometimes called Chinese Red bean.
Know your Azuki bean - Origins
Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas.
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 soya bean.
Know your Azuki bean - Cuisine
The Azuki bean is one of the few dried bean varieties that does not need soaking, so they don't require as much preparation time.
They are small and have a slightly sweet flavour.
Know your Azuki bean - Uses
These are the beans used to make red bean paste that's used extensively in East Asian cuisine.