紅豆, also known as red bean or adzuki bean, is a small, reddish-brown legume commonly used in Asian cuisine. It is rich in protein, fiber, and various vitamins and minerals, making it a nutritious food choice. In many cultures, 紅豆 is often cooked and sweetened to create desserts, such as 紅豆湯 (red bean soup) and 麻糬 (mochi filled with red bean paste). The cultivation of 紅豆 dates back thousands of years, primarily in East Asia. It thrives in warm climates and is typically harvested in late summer or early autumn. Besides its culinary uses, 紅豆 is also valued for its potential health benefits, including aiding digestion and providing antioxidants.