adzuki bean
American Heritage Dictionary:
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ad·zu·ki bean
(ăd-zū'kē) 
also ad·su·ki bean (-sū'-, -zū'-) or a·zu·ki bean (ə-zū'-)
n.
also ad·su·ki bean (-sū'-, -zū'-) or a·zu·ki bean (ə-zū'-)n.
- An erect or twining East Asian herb (Vigna angularis) of the pea family, having edible sprouts and reddish seeds used to make flour.
- A seed of this plant.
[Japanese azuki.]
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adzuki bean
Visual Food Lover's Guide:
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Adzuki bean
adzuki beans
The fruit of a plant originally from Asia. Adzuki bean pods hold tiny seeds that are usually a brownish red, but can also be black, light yellow, green or gray. They can be plain or streaky-colored and have a white hilum (the ridge where the bean was connected to the pod).
Serving Ideas
Immature adzuki bean pods are used in the same way as green beans. Adzuki beans are also dried and used in the same way as other legumes. They have a delicate flavor and are often served with rice. Adzuki beans are made into a paste in Asian countries (red bean paste), which is an ingredient in both savory and sweet dishes. This paste can be used in place of tomato paste.
The adzuki bean is used as a coffee substitute, and it can be puffed or sprouted. Milled adzuki beans are used as a flour in cakes, soups and milk substitutes.
Cooking
Soak in cold water (2-3 hr).
Boiled: simmer (11/2-2 hr).
Pressure-cooked: with soaking (20 min), without soaking (20-25 min).
Nutritional Information
| boiled | |
| water | 66% |
| protein | 7.5 g |
| fat | 0.1 g |
| carbohydrates | 25 g |
| fiber | 8 g |
| calories | 127 |
| per 3.5 oz/100 g |
good source: magnesium, zinc, phosphorus and copper.
Contains: iron and thiamine.
Adzuki beans are very high in fiber.
As they lack certain amino acids, adzuki bean proteins are incomplete.
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Oxford Food & Nutrition Dictionary:
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adzuki bean
Also known as aduki or feijoa bean, the seed of the Asian adzuki plant Phaseolus (Vigna) angularis. Sweet tasting, the basis of Cantonese red bean paste used to fill dim-sum. Also ground to a flour and used in bread, pastry, and sweets or eaten after sprouting as bean sprouts. A 100-g portion is a source of protein, iron, zinc, vitamin B1, and niacin; provides 5 g of dietary fibre; supplies 125 kcal (525 kJ).
Barron's Food Lover's Companion:
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azuki bean; adzuki bean
[ah-ZOO-kee; AH-zoo-kee] A small, dried, russet-colored bean with a sweet flavor. Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular yokan, made with adzuki-bean paste and agar. See also beans.
Wikipedia on Answers.com:
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Azuki bean
| Azuki bean | |
|---|---|
 |
|
| Azuki beans | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Vigna |
| Species: | V. angularis |
| Binomial name | |
| Vigna angularis (Willd.) Ohwi & H. Ohashi |
|
The azuki bean (アズキ（小豆） azuki, also spelled adzuki or aduki) is an annual vine, Vigna angularis, 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 are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor.
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Contents
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History
Genetic evidence indicates that the azuki bean was first domesticated in East Asia and later crossbred with native species in Himalayas. The bean was first unearthed at Awazu-kotei Ruin of Japanese mid Jōmon period in 4000BC, and later it was commonly found on many Jomon ruins in 4000BC to 2000BC in Japan[1]. The analysis of the unearthed beans indicates that it was first cultivated in Japan during 4000BC to 2000BC. In China and Korea it was first found on the ruins in 3000BC to 1000BC, and these are thought to be cultivated ones. Some Koreans insist that it was first cultivated on the Korean peninsula before 1000 BC[2] and later taken to Japan, where it is now the second most popular legume after the soybean.[3]
Names
The name azuki is a transliteration of the native Japanese name. Japanese also has a Chinese loanword, shozu (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 
listen (help·info), an example of ateji.
In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (紅豆; hóngdòu) and chidou (赤豆; chìdòu), both 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 other beans that are also red. In normal contexts, "red cowpeas" have been used to refer to this bean.
The Korean name is pat (hangul: 팥), and in Vietnamese it is called đậu đỏ (literally: red bean). In some parts of India, they are referred to as "Red Chori".[4] In Indian Punjab it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as Lal Chavali (लाल चवळी)- literally means 'red cowpea'.
Uses
Main article: Red bean paste
In East Asian cuisine, the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines. It is also common to add flavoring to the bean paste, such as chestnut.
Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi and red bean ice. It is also serves as a filling for Japanese sweets like anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
In Japan, rice with azuki beans (赤飯; sekihan) is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanattō, and as a popular flavour of ice cream.
On October 20, 2009, Pepsi Japan released an azuki-flavored Pepsi product.[5]
Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo.
In Gujarat, India, they are known as chori.[4]
Nutritional information
Azuki beans are a good source for a variety of minerals, with 1 cup of cooked beans providing 4.6 mg of Iron (~25% RDI[6]), 119.6 mg of magnesium (~30% RDI[7]), 1.223 g of potassium (~25 % AI[8]), 4.0 mg of zinc (~25% RDI[9]) and 278 µg of folic acid (~70% RDI[10]).[11]
See also
References
- ^ http://www.mame.or.jp/library/pdf_z/051/MJ051-06-TK.pdf
- ^ http://infomag.eucck.org/storage/contentsfiles/0_99/48/infomag110.pdf
- ^ "NICS Online Crop Information Center". Nics.go.kr. http://nics.go.kr/main.asp?m=7&s1=10&s2=14. Retrieved 2011-08-25.
- ^ a b "Indian beans". Seedsofindia.com. http://www.seedsofindia.com/Beans.htm. Retrieved 2011-08-25.
- ^ "Pepsi Azuki". Japan Probe. 2009-09-29. http://www.japanprobe.com/2009/09/29/pepsi-azuki/. Retrieved 2011-08-25.
- ^ "Dietary Supplement Fact Sheet: Iron". Ods.od.nih.gov. 2007-08-24. http://ods.od.nih.gov/factsheets/iron/. Retrieved 2011-08-25.
- ^ "Magnesium". Ods.od.nih.gov. 2009-07-13. http://ods.od.nih.gov/factsheets/magnesium. Retrieved 2011-08-25.
- ^ "Rda Guidelines For Potassium". Livestrong.Com. http://www.livestrong.com/article/471819-rda-guidelines-for-potassium/. Retrieved 2011-08-25.
- ^ "Zinc". Ods.od.nih.gov. 2011-06-24. http://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/. Retrieved 2011-08-25.
- ^ "Dietary Supplement Fact Sheet: Folate". Ods.od.nih.gov. http://ods.od.nih.gov/factsheets/folate. Retrieved 2011-08-25.
- ^ "Adzuki Bean: Health Benefits and Nutrition Information •". Knowingfood.com. http://www.knowingfood.com/nutri/adkinfo.html. Retrieved 2011-08-25.
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Visual Food Lover's Guide
Copyright © 2009 QA International. Published by John Wiley & Sons, Inc. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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