azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki bean = field pea = red Oriental bean = feijao bean = red chori Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation: a-ZOO-kee Notes: The Japanese use these ...
Azuki. Small red beans used to make an.
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Azuki beans has a russet-colored skin, oval shape, and about 5 millimeter in diameter. They have a distinctive white ridge on one side. Azuki beans are widely used in Japan, mostly as dessert. Available in most Asian supermarkets.
Azuki bean (aka red beans)
Beansprouts
Black beans (aka turtle beans)
Black-eyed peas (aka black-eyed bean, blackeye pea, ...)
Borlotti beans
Broad beans (aka ful or fava beans)
Chickpea (aka garbanzo bean or ceci bean)
Green beans ...
The azuki bean (also spelled adzuki
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P. dulcis
Binomial name
Prunus dulcis
(Mill.) D.A.Webb ...
MIZU YOKAN (azuki bean jelly)
Kanten is a gelatin derived from a seaweed known as tengusa (heavenly grass).
Ayu Sweet fish Azuki Small red beans Baigai Small water snails Battera Oshi Sushi topped with mackerel Beef Negimaki Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce.
adzuki (Jap.) See azuki.
aemono (Jap.) Salad.
agar-agar (Malay) An Oriental seaweed used by commercial food pro- ...
Azuki: sweetened red or black beans
Bento: a take-out picnic meal
Daikon: a member of the turnip family (similar to radish)
Edamame: whole boiled soybeans
Fugu: raw blowfish with poisonous parts ...
Also known as: Aduki, azuki, red beans. Agar Agar A vegetable setting agent derived from a number of seaweeds which have been processed by boiling and drying. Used in many set sweets and desserts in Asian cuisine.
They are quite popular in Asian cuisine. You will either see them spelled azuki or adzuki and typically the Chinese refer to them as hongdou. The name for adzuki beans comes from Japan, though the Japanese may call adzuki beans shozu.
 See also: Water, Bean, Cooking, Sugar, Flavor
  
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