Tucked inside mochi, swirled into moon cakes or layered beneath custard in taiyaki, a sweet paste made from red beans is a beloved staple in East Asia. Despite its popularity, the origins of the bean (also known as adzuki) have long been contested.
After analyzing nearly 700 wild and cultivated adzuki genomes across Asia, scientists have now traced the plant’s domestication to Japan between 3,000 and 5,000 years ago, with its spread and diversification in China occurring later. The work, published in the May 29 Science, also identifies the genetic mutations behind the bean’s signature rich red hue.
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