-
Vigna angularis, also
known as the
adzuki bean (****anese: 小豆 (アズキ,
hiragana あずき), azuki,
Uncommon アヅキ,
adzuki),
azuki bean,
aduki bean, red bean, or red...
- or red bean jam, also
called adzuki bean
paste or anko (a ****anese word), is a
paste made of red
beans (also
called "
adzuki beans"), used in East Asian...
- The most
common filling is red bean
paste that is made from
sweetened adzuki beans.
Other common fillings may be custard, chocolate, cheese, or sweet...
- of
adzuki.
Patbap (팥밥, [pʰat̚.p͈ap̚], lit. 'red bean rice') is a bap (cooked
grain dish) made with non-glutinous
white short-grain rice and
adzuki beans...
-
Ostrinia sca****lis, the
adzuki bean
borer or
adzuki bean worm, is a
species of moth in the
family Crambidae. It was
described by
Francis Walker in 1859...
-
Black adzuki beans are a
variety of
adzuki beans (Vigna angularis). In Korean, they are
called geomeunpat (검은팥; "black
adzuki beans"),
geomjeongpat (검정팥;...
- bean (Phaseolus vulgaris) in
Latin American cuisine Black adzuki bean, a
variety of
Adzuki Bean in
Korean cuisine Black gram (Vigna mungo), a variety...
-
Callosobruchus chinensis, also
known as the
adzuki bean weevil,
pulse beetle,
Chinese bruchid or
cowpea bruchid, is a
common species of
beetle found in...
- "Mexican red beans," "Central
American red beans," and "New
Orleans red beans"
Adzuki bean (Vigna angularis),
commonly used in ****anese, Korean, and
Chinese cuisine...
-
tteok (rice cake) made with
glutinous rice
flour and
filled with
white adzuki bean paste.
Glutinous rice
flour is
steamed in siru (steamer) and pounded...
