Black adzuki bean

Black adzuki beans are a variety of adzuki beans.
In Korean, they are called geomeunpat, geomjeongpat, heukdu, or heuksodu. Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt.
The skin is thinner than that of the usual red 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 used in Korean rice cakes and confections.
Confusingly, the Japanese Okinawan kuroazuki are not adzuki beans, but black cowpeas.