Zusätzlicher Eintrag zum " 小豆 , die Adzukibohne " !红豆, 赤豆 sind Synonüme von "小豆 ( Adzukibohne )", wobei "小豆" meist nur als Name bei botanischen Literatur benutzt wird. Im Alltag dagegen nutzt man eher "红豆, 赤豆". Z.B.
macht es sich durch das Gericht der "rote Bohnen Paste, 紅豆沙" deutlich. ( Auch meine persönl. Erfahrung als Muttersprachler ).
紅豆沙:
http://zh.wikipedia.org/wiki/%E7%B4%85%E8%B1%...http://en.wikipedia.org/wiki/Red_bean_paste红豆, 赤豆:
http://en.wikipedia.org/wiki/Azuki_beanZitat aus dem engl. Wiki:The
azuki bean (アズキ, also spelled
adzuki or
aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was cultivated in China and Korea before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean.
The name azuki is a transliteration of the native Japanese name.
Japanese also has a Chinese loanword,
Shōzu (小豆), which means "small bean" (
its counterpart "large bean" (
大豆; Daizu) being the
soybean). It is common to write 小豆 in kanji but pronounce it as azuki listen (help·info).
In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) is still used in botanical or agricultural parlance. However
in everyday Chinese, the more common terms are hongdou
(紅豆; hóngdòu) and chidou (赤豆; chìdòu), both meaning "red bean", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to red bean paste, 红豆沙 ), but in other contexts this usage can cause confusion with other beans that are also red.
