Azuki bean

Azuki Bean

The Azuki Bean (Vigna angularis), also known as adzuki or aduki, is a small annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in Northeast Asia have a uniform red color, however, white, black, gray, and variously mottled varieties also exist.

Cultivation and Production

Azuki beans are grown in the Himalayas and across East Asia, including Japan, Korea, China, and Nepal. The plant grows well in hilly environments and is often intercropped with rice, wheat, and barley. The beans are harvested in the autumn.

Culinary Uses

Azuki beans are commonly used in Asian cooking. In Japanese cuisine, they are often boiled with sugar to create a paste known as an, which is used in various desserts such as mochi and dorayaki. In Chinese cuisine, they are used in the dessert red bean soup. In Korean cuisine, they are used to make a variety of dishes, including patbingsu and hoppang.

Nutritional Value

Azuki beans are a good source of protein and fiber. They also contain significant amounts of iron, potassium, and folic acid. They are low in fat and high in complex carbohydrates, making them a healthy choice for those managing diabetes or heart disease.

Cultural Significance

In East Asia, azuki beans are associated with celebration and good fortune. In Japan, for example, they are used in a New Year's dish called osechi. In Korea, they are used in a traditional birthday dish called sekihan.

See Also

• List of legume dishes
• Japanese cuisine
• Chinese cuisine
• Korean cuisine