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Black adzuki beans are a variety of adzuki beans (Vigna angularis).

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"). Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥).

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"). 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.

Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).

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 eonhae 구급방언해(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.

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