Azuki Beans
(Vigna[Phaseolus] angularis)
Regardless of the spelling, this is a bean cultivated on a large scale in Japan and China. It was likely introduced to Japan between the 3rd and 8th centuries. After the soybean, it is the most widely used in Japanese cooking. The pods are generally two to seven inches long, cylindrical, and contain five to twelve relatively delicate, small, dark red seeds. They become very tender when cooked and have a light nutty flavour that is pleasantly sweet. In Japan, they are made into candied bean cakes, which are served with green leaf tea at the end of a meal. They are also cooked with rice, adding a pink tinge to the dish. Azuki beans were taken to America from Japan in 1854 by Admiral Perry. Azuki beans may be popped like corn.
