Adzuki

Adzuki, scientifically known as Vigna angularis, is a small, reddish-brown bean native to East Asia, particularly popular in China and Japan. It is a member of the legume family, closely related to other beans and peas. The adzuki bean is characterized by its distinct red color and the white, often comma-shaped, hilum (scar) that runs along its length. These beans are typically small and oval.

Cultivated for thousands of years, adzuki beans are a staple food in many Asian cuisines. They are commonly used in sweet preparations, most notably as a paste called anko, which is a fundamental ingredient in many Japanese sweets and desserts, such as mochi, dorayaki, and taiyaki. Anko can be smooth or chunky, depending on the desired texture. Beyond desserts, adzuki beans are also incorporated into savory dishes, soups, and stews, often cooked until tender.

Nutritionally, adzuki beans are a good source of protein, fiber, and various minerals like iron and manganese. They are low in fat and are considered a healthy addition to the diet. The cultivation of adzuki beans requires a warm climate and well-drained soil. They are an annual plant that produces pods containing the small beans. Their versatility in both sweet and savory applications contributes to their enduring popularity across different cultures.