Talk:Adzuki bean

message: Dear writers, we are about to prepare information on domestication/origin, agricultural production and botany of the Adzuki Bean. The information will be available in 2-3 weeks time. We are looking forward to your feedback/approval. MajBa  —Preceding undated comment added 12:55, 11 November 2016 (UTC)
thread_title:  Adding information 

message: 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's chinese,japanese always steal chinese things such as rice as their invention.Ksyrie(Talkie talkie) 09:27, 24 April 2018 (UTC)
thread_title:  Japanese or Chinese? 

message: 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)
replies: text: On closer inspection, there was already a somewhat strangely named article called Bean jam.  I've moved it to Red bean paste. Jpatokal 15:16, 10 Dec 2004 (UTC)
thread_title:  Name 

message: :Moved from 163.139.215.193
I have reverted your changes to Azuki bean because I couldn't understand your reasons.  If you would like, we can discuss this in more depth.  Thank you.  — Pekinensis 00:23, 1 Jun 2005 (UTC)
replies: text: "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. --163.139.215.193 16:06, 1 Jun 2005 (UTC)
replies: text: The name "azuki" is a transliteration of the native Japanese name.  Japanese also has a Chinese loanword, "shozu" (小豆), which means "small bean" (its counterpart "large bean" (大豆; daizu) being the soybean).  It is common to write "shozu" in kanji but pronounce it as "azuki".
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)

text: That is great. I agree that we should move. --163.139.215.193 15:03, 3 Jun 2005 (UTC)
thread_title:  Japanese names 

message: "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)
replies: text: Azuki beans in sekihan are not sweetened. I heard that in some part of Hokkaido, sweetened red kidney beans (amanatto) are used in sekihan. --163.139.215.193 15:34, 30 June 2006 (UTC)
replies: text: 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)
thread_title: Savory dishes?

message: I believe there's a red bean/rice congee that's eaten in China and Vietnam. This should be added to the article. 24.93.190.134 07:08, 2 August 2007 (UTC)
thread_title:  Congee 

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thread_title:  Commons files used on this page have been nominated for speedy deletion