Because the bean plays such an essential role in cuisines all across Asia, and because it is so versatile in its various shapes, sizes and colors, we offer many varieties. From the red Adzuki bean popular in Japanese soups, to the green mung bean, which in a few days produces sprouts that complement almost any stir-fry or salad, the following varieties are delightfully diverse. The pole and yard-long beans are perfect for stir-frying or just serving them steamed with a little butter and garlic. Don't overlook the soybeans. It's not too much of a stretch to serve these as an at-home appetizer, just as you'd find them at your favorite sushi bar. Warning: Hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide). Hyacinth beans should never be eaten raw. Always cook hyacinth beans well before eating.