adzuki bean

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ad·zu·ki bean

 (ăd-zo͞o′kē) or a·zu·ki bean (ə-zo͞o′-)
1. An erect or twining East Asian herb (Vigna angularis) of the pea family, having edible sprouts and reddish seeds used as food and to make flour.
2. A seed of this plant.

[Japanese azuki.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

ad•zu′ki bean`

(ædˈzu ki)
1. a bushy bean plant, Vigna (Phaseolus) angularis, widely cultivated in Asia.
2. the small, reddish brown edible bean of this plant.
[< Japanese azuki]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.adzuki bean - bushy annual widely grown in China and Japan for the flour made from its seedsadzuki bean - bushy annual widely grown in China and Japan for the flour made from its seeds
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
genus Vigna, Vigna - genus of vines or erect herbs having trifoliate leaves and yellowish or purplish flowers; of warm or tropical regions; most species often placed in genus Phaseolus
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
That you would emerge out of the kitchen with bowls of adzuki bean soup and greet my friends with incoherent salutations, your presence and goodwill somehow anomalies that I had to explain away, to apologize for.
Recently, many studies have reported that adzuki bean extracts exert a variety of physiological functions, including antioxidant, anti-inflammatory, antiatherosclerosis, anticancer, and procardiovascular activities [5, 6].
However, though less important than cowpea (Vigna unguiculata), adzuki bean (Vigna angularis) and mung bean (Vigna radiata), rice bean is a locally important contributor to human nutrition in parts of India and South-East Asia (Joshi et al., 2008; Tomooka et al., 2011).
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.
The buckwheat soba noodles & kelp noodles were tossed in an adzuki bean miso garlic sauce.
For example, we can bake a cake that tastes like chocolate by including freshly ground adzuki bean powder and brown jasmine rice powder in the recipe.
It would have been unseasonal to pass up the offer of home-baking, so I had a thick slice of chiffon matacha cake with adzuki bean cream.
Another important legume that is not well known in the US is the adzuki bean. Originally from the Himalayas and standard in East Asian cooking, adzuki beans are a rich source of magnesium, potassium, iron, zinc, and B vitamins.
Boulder Canyon Natural Foods Rice & Adzuki Bean Snack Chip Natural Salt Flavor