Azuki Bean
Japanese Name:
小豆
Romaji Name:
azuki
Description
↓↓
Adzuki Bean (Vigna angularis) is a small, reddish-brown legume widely used in Asian cuisine. It is known for its slightly sweet flavor and versatility in both sweet and savory dishes. Adzuki beans are most commonly grown in East Asia and parts of the Himalayas, but they are also cultivated in other parts of the world. These beans are not only enjoyed for their taste but also for their nutritional value, as they are rich in protein, fiber, and various minerals.
History
↓↓
Azuki beans have been cultivated in East Asia for thousands of years, especially in Japan, China, and Korea.
They were first grown around 2000 BCE and became important in traditional agriculture.
Azuki beans are commonly used in East Asian cuisine, often sweetened in desserts.
In Japan, azuki beans are used to make red bean paste called “anko,” a popular ingredient.
The cultivation of azuki spread to other parts of Asia over centuries.
Modern farming techniques have improved azuki bean yields and quality.
Today, azuki beans remain a significant food source and cultural ingredient in many countries.