Black adzuki bean
| Black adzuki bean | |
|---|---|
| Species | Vigna angularis |
| Origin | Korea |
| Korean name | |
| Hangul | 검은팥 |
|---|---|
| Revised Romanization | geomeunpat |
| McCune–Reischauer | kŏmŭnp'at |
| IPA | [kʌ.mɯn.pʰat̚] |
Black adzuki beans are a variety of adzuki beans (Vigna angularis).[1]
In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans").[1][2] Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥).[3]
The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (거피팥; "dehulled adzuki beans").[4] White adzuki bean powder (geopipat-gomul) and white adzuki bean paste (geopipat-so) made from husked black adzuki beans are used in Korean rice cakes and confections.[5]
Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).[6]
References
[edit]- ^ a b "geomeun-pat" 검은팥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 8 July 2018. Retrieved 15 May 2017.
- ^ "검정색 팥 보셨나요?". Agricultural Science Library (in Korean). Rural Development Administration. 9 July 2012. Retrieved 15 May 2017.
- ^ Unknown (1466). Gugeupbang eonhae 구급방언해(救急方諺解) (in Korean). Joseon Korea – via Digital Hangeul Museum.
- ^ "geopi-pat" 거피팥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 25 February 2017. Retrieved 15 May 2017.
- ^ 김, 세진 (16 September 2015). "떡이 곧 사람살이: 30년 떡 장인 이규봉 씨". Huffington Post (in Korean). Archived from the original on 15 April 2017. Retrieved 15 May 2017.
- ^ "sasage" ささげ [Cowpea]. 日本豆類協会 (in Japanese). Archived from the original on 2 May 2016. Retrieved 15 May 2017.
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