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Japanese or Chinese?
Although the red bean is called "Japanese" here, is it not ultimately of Chinese origin? Red bean paste, much the same as the japanese azuki, is basically the same thing, and probably came first. I'm not 100% sure here, as I'm relying a lot on my knowledge as one of chinese ancestry, yet living in japan. A cursory google search does seem to agree, however. I'll probably make more significant changes here when I am more certain. More information on this web site about the red bean: http://www.e2121.com//food_db//viewherb.php3?viewid=350 Lenny-au
It is weird that the article mentions Anpanman when there's no mention of anpan.
Maybe, but as a Korean I recognized Anpanman (or Hokbang Man as I actually say) right away. But I don't really know about anpan at all.
Shouldn't this page really be "Red Bean (Paste)", as opposed to azuki? Azuki might suffice as an alternate listing, but I would think that this item is more commonly known as "Red Bean Paste" in the English-speaking world. Not sure how to move an entry, so perhaps someone else could do so? Lenny-au
- A(d)zuki is the common English name of the bean, and this article is fundamentally about the plant. Red bean paste might be a worthwhile topic of its own, but the article's not that long yet. Jpatokal 15:14, 10 Dec 2004 (UTC)
- Moved from 184.108.40.206
- "Azuki" is a native Japanese word, not a loanword from Chinese. Nobody knows where the name "azuki" comes from. There are a few theories about its name origin but none of them says it means "small bean". Azuki is also called "shozu", which is a loan word from Chinese that means "small bean". Many Japanese people write "shozu" in kanji (小豆) and pronounce it as "azuki". Azuki does not mean small bean. 小豆 means small bean. --220.127.116.11 16:06, 1 Jun 2005 (UTC)
Now I understand. I think we should put this information into the article. How about this:
Also, do you mind if we move this conversation to the article talk page? It was my mistake to start it here rather than there.
— Pekinensis 16:18, 2 Jun 2005 (UTC)
- That is great. I agree that we should move. --18.104.22.168 15:03, 3 Jun 2005 (UTC)
Done. Thank you for the information. — Pekinensis 18:53, 3 Jun 2005 (UTC)
The information I added came from a pamflet I got from whole foods (they have three main ones, that they give out with their bulk foods), not sure how to cite that, since it has no copyright date. but it's titled "Bulk Basics: Beans & legumes" --Mr. Dude †@£К ║ Çøת†яĭβü†ĬŎИ 20:53, 18 January 2006 (UTC)
Does anyone have any Idea of the medicinal uses and/or effects of red bean tea? Is it Diuretic? Is it ototoxic? anything known at all?
"In Chinese cuisine, Japanese cuisine, and Korean cuisine the azuki bean is almost always eaten sweetened." Does this mean it's sometimes eaten unsweetened, in savory dishes? I've made Indian style dal with azuki beans (& pumpkin, sweet potato, & mustard, cumin, fennel, cloves, cardamom, cinnamon...), and it was quite nice, but I'm curious to know what else is done with it, traditionally. --Singkong2005 (t - c - WPID) 09:47, 16 June 2006 (UTC)
- Azuki beans in sekihan are not sweetened. I heard that in some part of Hokkaido, sweetened red kidney beans (amanatto) are used in sekihan. --22.214.171.124 15:34, 30 June 2006 (UTC)
- In Southern Chinese home cooking, during summer we sometimes use red beans and wintermelon to make soup that serves to "cool" the body. This soup is often served plain or it is sweetened, but in many households salt is added. In addition, there are some red bean congees that are also savoury rather than sweet. --JNZ 00:00, 6 August 2007 (UTC)
I'm not sure where to find the nutritional value of Azuki beans, usually I use Wikipedia to find out such things about foods I'm eating!! Perhaps if someone reads this they might find the itme to add to the nutrition to the page. 14:08 17th January 2007 (GMT)
Typical values per 100g of product (cooked aduki beans) Energy - 128 kcal Protein - 8g Carbohydrate (total) - 25g Fat (total) - 0g Fat (saturated) - 0g Dietary fibre - 7g
I believe there's a red bean/rice congee that's eaten in China and Vietnam. This should be added to the article. 126.96.36.199 07:08, 2 August 2007 (UTC)
I came across this page searching for the difference between "Aduki" and "Adzuki" beans. They are widely sold here under both names, but I've yet to see them described as "Azuki", so the line "The azuki bean (アズキ, formerly spelled adzuki or aduki)" is a little dubious, and uncited. Greenman (talk) 21:52, 24 March 2010 (UTC)
- "Adzuki," "aduki," and "azuki" are three different transliterations of the same sound, since a d followed by a u becomes more of a z sound in Japanese. (By the same token, the katakana are wrong; that's what it would be if the middle mora were s-pattern, and it's t-pattern.) I've seen it as "adzuki" or "aduki," but in general, the "z" is preferred for this mora. Twin Bird (talk) 22:05, 2 August 2010 (UTC)
- No, the katakana are correct. It is not a t-pattern mora, it is an s-pattern mora. The random addition of a d in English is totally useless and misleading, as many English transliterations of foreign words are. There is literally zero reason for the word azuki bean to have a d in it other than that English speakers decided to randomly add one. It is not rendered in kana as あづき, it is あずき. You can look it up literally anywhere including in Japan as well as at Asian grocery stores, but the dictionary will work just as well. http://jisho.org/search/%E3%81%82%E3%81%A5%E3%81%8D
- This explains the reason for the varied spellings, but doesn't confirm that they were "formerly spelled", as the article claims. The beans are sold here (South Africa) as both adzuki and aduki beans, never azuki beans. I'll change the article to say "also spelled", which is more accurate, and the article can be expanded to go into more detail about the history of the name, what they are or were called in various parts of the world. Greenman (talk) 10:02, 11 March 2011 (UTC)