Adzuki bean

Adzuki bean (scientific name: Vigna angularis) is an East Asian origin such as Japan and China, an annual grass of the family Fabaceae a and its fruit. Hokkaido is the main production area in Japan. It is mainly red fruit red "red bean", but there is white "azuki" which is white in nature. The plant height is low for human thighs, the stem stands upright and the tip of the stem is rice. The leaves are three buds and have long stems. In the summer, I will extend the racemic inflorescence from the axils and bloom about 10 yellow butterfly shaped flowers. Flowers are butterfly shaped flowers consisting of five valves, the keel valves are asymmetrical left and right. In the autumn after the flower, let the cowpea reach, and you can have about 10 small seeds of red rice bale in inside. That is "Azuki". Prepare the boil as it is without being immersed in water. Boil and soup for about 1 hour, soften it, add sugar and salt and add sweetness. I mix glutinous rice with azuki, steam it, make red rice, rice steamed rice, red bean porridge. We will make sweet boiled bean paste and eat it as Daifuku, Ohashi, etc etc. Azuki is also a material of herbal medicine, and herbal medicine name is called Shaku Shoes (red azuki bean), which is said to have medicinal effects in beriberi and intestines. Azuki beans are also called red diamonds and are subject to commodity futures trading.

Generic name: Adzuki bean, Scientific name: Vigna angularis, origin: East Asia, plant height: 30 to 60 cm, leaf margin: all edges, leaf order: alternate, flower shape: butterfly shape, flower size: 1.5 to 2 cm, flower color: yellow, flowering period: August, pod shape: elongated cylindrical shape, number of seeds in one pod : About 10 pieces, fruit color: red brown, fruit season: fall, season: October to February of the following year, season words: autumn, memo: one of nine cereals.

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