Biology: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] |
A variety of adzuki beans (Vigna angularis) that are black.[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 (Template:Script/Korean).[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
- ↑ 1.0 1.1 "geomeun-pat" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=16494.
- ↑ "검정색 팥 보셨나요?" (in ko). Rural Development Administration. 9 July 2012. http://lib.rda.go.kr/newlib/board/lib_board_R.asp?articleid=3112&bcode=1.
- ↑ Unknown (1466) (in ko). Gugeupbang eonhae. Joseon Korea. http://archives.hangeul.go.kr/scholarship/totalArchives/view/12637.
- ↑ "geopi-pat" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=14406.
- ↑ 김, 세진 (16 September 2015). "떡이 곧 사람살이: 30년 떡 장인 이규봉 씨" (in ko). Huffington Post. http://www.huffingtonpost.kr/salimstory/story_b_8097298.html.
- ↑ "sasage" (in ja). http://www.mame.or.jp/syurui/syurui_03.html.
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