A small reddish legume (Vigna angularis) domesticated in East Asia, most likely in China, and a staple pulse crop across China, Japan and Korea for millennia. It is grown chiefly for its dry seed, which is boiled and sweetened into red bean paste used widely in East Asian confectionery and desserts, distinguishing it from most pulses grown primarily as a savory protein source. Japan and China remain the crop's largest producers and consumers, though cultivation has spread to other parts of Asia and to North America to supply ethnic food markets.
Facts
In the Other Atlases
Era Of Origin
Also in History Atlas: the era this subject comes from.
Found In
Also in Geography Atlas: where this subject is found.
Source Adzuki bean (Wikipedia)Article textQuote, Article text
Evidence suggests that "wild azuki bean have been domesticated and cultivated in Japan for over 10,000 years".
Sources
1. Adzuki bean (Wikipedia)
Lead paragraph, life cycle
Vigna angularis, also known as the adzuki bean (Japanese: 小豆, Hepburn: azuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean.
Lead paragraph, use
Vigna angularis, also known as the adzuki bean (Japanese: 小豆, Hepburn: azuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean.
Lead
Vigna angularis, also known as the adzuki bean (Japanese: 小豆, Hepburn: azuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.