Black adzuki bean
Black adzuki beans are adzuki beans that are black.
In Korean, they are called geomeunpat, geomjeongpat, heukdu, or heuksodu. Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt.
It has thinner skin compared to regular adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat. White adzuki bean powder and white adzuki bean paste made from husked black adzuki beans are called geopipat-gomul and geopipat-so respectively and are used in Korean rice cakes and confections.
Confusingly, the Japanese Okinawan kuroazuki are not adzuki beans, but black cowpea.
