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(ædˈzuːkɪ) ,




1. (Plants) a leguminous plant, Phaseolus angularis, that has yellow flowers and pods containing edible brown seeds; widely cultivated as a food crop in China and Japan
2. (Cookery) the seed of this plant
Also: adzuki bean or adsuki bean
[adzuki, from Japanese: red bean]
References in periodicals archive ?
Other products that also contributed to the growth of non-traditional shipments were the mung beans and adzuki, fresh asparagus, cochineal, frozen strawberries, flowers and pisco.
Everything" is a vast category, but the remarkable Bittman has covered the bases and added globally sourced dishes, a new chapter on beverages and recipes for everything from Adzuki Croquettes to Za'atarsprinkled popcorn, Zucchini Bread Pancakes and all the plant-based wonders in between.
Augusto, Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis), J.
At the end of each chapter, readers will find one of Jurek's favorite vegan recipes, including Minnesota Winter Chili, Chocolate Adzuki Bars, Lentil Mushroom Burgers, and 8-Grain Strawberry Pancakes.
The long list of products include prized leatherwood honey made by bees attracted to the white blossoms of rare rainforest Leatherwood trees; saffron grown by family-owned Tas-Saff in the Huon Valley; organic quinoa, spelt, buckwheat, oats, linseed, and adzuki beans tended in the Northwest's rolling hills; ginseng farmed on the eco-certified plantation, 41 Degrees South, of German born-owners' Ziggy and Angelika Pyka; in Northwest Tasmania, Shima captures rainwater with a hydroponic production system to farm wasabi; and find prolific cheeses, particularly from the rainy, green valleys of the northwest coast.
This finding was noted by several researchers in other agricultural products, namely parboiled wheat (Mohapatra & Rao, 2005); adzuki beans (Almeida, Resende, Costa, Mendes, & Sales, 2009) and jatropha (Ullmann, Resende, Sales, & Chaves, 2010).
1] for the temperature range of 30 to 70[degrees]C, during barrier of energy during their migration inside the product the drying of adzuki beans.
Companies are making pasta out of red lentils, green lentils, black beans, chickpeas, edamame, mung beans, and adzuki beans.
Biochemical and functional properties of proteins from red kidney, navy and adzuki beans.
Anyone wanting to know how to prepare their own red bean paste essentially gets the recipe: adzuki beans are soaked overnight (with salt dried under a full moon
The recipes themselves range from Temph Sausage Sage Gravy; Edamame Spelt Flatbreads; Ginger Squast Adzuki Toast; and Tomato Zucchini Dill Burgers; to Baked Green Falafel with Pea Protein; Lentil Walnut Loaf Sunday Night Roast Bowl; Black Bean Hemp Brownies; and No-Bake Sweet & Salty Granola Bars.
Eleven varieties of legumes namely namelydesi chickpea (Cicer arietinum), kabuli chickpea (Cicer arietinum) and garbanzo bean (garbanzo bean belongs to the family Cicer arietinum), green gram (Vigna radiate), black gram (Vigna mungo), cow pea (Vigna unguiculata), lentils (Lens culinaris), soy bean (Glycine max), adzuki bean (Vigna angularis), pinto bean (Phaseolus vulgaris) and kidney bean (Phaseolus vulgaris) from a single cultivar were obtained from PARC (Pakistan Agriculture and Research Council), Karachi, Pakistan.