adzuki bean

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  • noun

Synonyms for adzuki bean

bushy annual widely grown in China and Japan for the flour made from its seeds

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
While the adzuki helps with cutting the strong bitter flavour with another texture, we wish there was more to the topping, perhaps have a proper adzuki paste.
One was a special standee item that had muscovado sugar syrup, adzuki beans, and shiratama rice dumplings smothered with toasted rice powder.
Adzuki beans (Vigna angularis) are cultivated and consumed principally in East Asia [1], where the adzuki beans are traditionally used to make confectionery pastes [2].
"Everything" is a vast category, but the remarkable Bittman has covered the bases and added globally sourced dishes, a new chapter on beverages and recipes for everything from Adzuki Croquettes to Za'atarsprinkled popcorn, Zucchini Bread Pancakes and all the plant-based wonders in between.
2011), the 19-h [per.sup.S] mutant in Drosophila (Ralph & Menaker 1988), and 19-h laboratory strains of the adzuki bean beetle (Harano & Miyatake 2010).
Augusto, Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis), J.
At the end of each chapter, readers will find one of Jurek's favorite vegan recipes, including Minnesota Winter Chili, Chocolate Adzuki Bars, Lentil Mushroom Burgers, and 8-Grain Strawberry Pancakes.
It is quite surprising." The long list of products include prized leatherwood honey made by bees attracted to the white blossoms of rare rainforest Leatherwood trees; saffron grown by family-owned Tas-Saff in the Huon Valley; organic quinoa, spelt, buckwheat, oats, linseed, and adzuki beans tended in the Northwest's rolling hills; ginseng farmed on the eco-certified plantation, 41 Degrees South, of German born-owners' Ziggy and Angelika Pyka; in Northwest Tasmania, Shima captures rainwater with a hydroponic production system to farm wasabi; and find prolific cheeses, particularly from the rainy, green valleys of the northwest coast.
Companies are making pasta out of red lentils, green lentils, black beans, chickpeas, edamame, mung beans, and adzuki beans.
The recipes themselves range from Temph Sausage Sage Gravy; Edamame Spelt Flatbreads; Ginger Squast Adzuki Toast; and Tomato Zucchini Dill Burgers; to Baked Green Falafel with Pea Protein; Lentil Walnut Loaf Sunday Night Roast Bowl; Black Bean Hemp Brownies; and No-Bake Sweet & Salty Granola Bars.
Eleven varieties of legumes namely namelydesi chickpea (Cicer arietinum), kabuli chickpea (Cicer arietinum) and garbanzo bean (garbanzo bean belongs to the family Cicer arietinum), green gram (Vigna radiate), black gram (Vigna mungo), cow pea (Vigna unguiculata), lentils (Lens culinaris), soy bean (Glycine max), adzuki bean (Vigna angularis), pinto bean (Phaseolus vulgaris) and kidney bean (Phaseolus vulgaris) from a single cultivar were obtained from PARC (Pakistan Agriculture and Research Council), Karachi, Pakistan.