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Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Traditionally in Japan, rice with adzuki beans ( 赤 飯 ; sekihan ) is cooked for auspicious occasions. Adzuki beans are used in amanattō and ice cream with the whole bean or as paste.
Familiar food species include the adzuki bean (V. angularis), the black gram ... Each of these may be used as a whole bean, a bean paste, or as bean sprouts.
A very effective way to sprout beans like lentils or azuki is in colanders. Soak the beans in water for about 8 hours then place in the colander. Wash twice a day. The sprouted beans can be eaten raw or cooked. Sprouting is also applied on a large scale to barley as a part of the malting process.
Callosobruchus chinensis, also known as the adzuki bean weevil, pulse beetle, Chinese bruchid or cowpea bruchid, [1] is a common species of beetle found in the bean weevil subfamily. Although it is commonly known as the "adzuki bean weevil" it is in fact not a true weevil , belonging instead to the leaf beetle family, Chrysomelidae .
Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, [1] also called adzuki bean paste or anko (a Japanese word), [2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling ...
Dry beans (FAOSTAT code 0176, Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, black turtle bean, haricot bean (Phaseolus vulgaris) Lima bean, butter bean (Phaseolus lunatus) Adzuki bean, azuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata) Black gram, urad (Vigna mungo)
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