Black adzuki bean

Black adzuki bean
Species	Vigna angularis
Origin	Korea
Korean name
Hangul	검은팥
RR	geomeunpat
MR	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

1. "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.
2. 검정색 팥 보셨나요?. Agricultural Science Library (in Korean). Rural Development Administration. 9 July 2012. Retrieved 15 May 2017.
3. Unknown (1466). Gugeupbang eonhae구급방언해(救急方諺解) (in Korean). Joseon Korea – via Digital Hangeul Museum.
4. "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.
5. 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.
6. "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.