豆の種類や調味料などの違いで、うぐいす豆、富貴豆、ぶどう豆、五目豆など、様々な種類がある。

Boiled beans vary depending on the type of beans, seasonings, etc and examples of these beans include uguisu beans, Fuki beans (boiled broad beans), Budo beans (boiled soybeans with sweet taste) and Gomoku beans (soybeans boiled with carrot, burdock, lotus root and konnyaku). - Wikipedia日英京都関連文書対訳コーパス

本来はうぐいす粉（青大豆からできた黄粉）をまぶして仕上げていたが、最近ではヨモギ（よもぎ）を混ぜた生地で包んだり、仕上げに黄粉をまぶすものもある。

Originally it had been dusted with uguisu-ko (sweet soybean flour made from green beans which color is similar to uguisu) as a finish, however, recently it is colored by mixing gyuhi with mugwort (green) or by dusting with sweet soybean flour (yellow or yellow green). - Wikipedia日英京都関連文書対訳コーパス

黄大豆を原料にした黄粉は黄褐色を呈するのに対して、青大豆を原料にした黄粉は淡緑色を呈することから青黄粉（あおきなこ）や鶯黄粉（うぐいすきなこ）と呼ばれる。

The color of soybean flour made from yellow soybeans is tan, whereas, that made from green soybeans is pale green; so the latter is referred to as aokinako (green soybean flour) or uguisu kinako (soybean flour with the color of the wings of a Japanese bush warbler). - Wikipedia日英京都関連文書対訳コーパス