Black adzuki bean explained

Black adzuki bean
Species:Vigna angularis
Origin:Korea
Korean name
Hangul:Korean: 검은팥
Hanja:none
Rr:geomeunpat
Mr:kŏmŭnp'at
Koreanipa:pronounced as /ko/

A variety of adzuki beans (Vigna angularis) that are black.[1]

In Korean, they are called geomeunpat (; "black adzuki beans"), geomjeongpat (; "black adzuki beans"), heukdu (; "black beans"), or heuksodu (; "black small beans").[2] Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt .[3]

The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (; "dehulled adzuki beans").[4] White adzuki bean powder (geopipat-gomul) and white adzuki bean paste (geopipat-so) made from husked black adzuki beans are used in Korean rice cakes and confections.[5]

Confusingly, the Japanese Okinawan kuroazuki (Japanese: 黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).[6]

Notes and References

  1. Web site: geomeun-pat. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:검은팥. 15 May 2017.
  2. Web site: 검정색 팥 보셨나요?. 9 July 2012. Agricultural Science Library. Rural Development Administration. ko. 15 May 2017.
  3. Book: Unknown. Gugeupbang eonhae. 1466. Joseon Korea. ko . ko:구급방언해(救急方諺解). Digital Hangeul Museum.
  4. Web site: geopi-pat. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:거피팥. 15 May 2017. 25 February 2017. https://web.archive.org/web/20170225212747/http://stdweb2.korean.go.kr/search/View.jsp?idx=14406. dead.
  5. News: 떡이 곧 사람살이: 30년 떡 장인 이규봉 씨. 김. 세진. 16 September 2015. Huffington Post. 15 May 2017. ko. 15 April 2017. https://web.archive.org/web/20170415203424/http://www.huffingtonpost.kr/salimstory/story_b_8097298.html. dead.
  6. Web site: sasage. 日本豆類協会. ja. ja:ささげ. Cowpea. 15 May 2017. https://web.archive.org/web/20160502031454/http://www.mame.or.jp/syurui/syurui_03.html. 2 May 2016. dead.