Sekihan, or “red rice,” is a traditional Japanese dish made with white rice and red beans, often using native legumes like red azuki beans. It can be sweet or savory and is often finished with gomashio, a mixture of salt and toasted sesame seeds.
Many countries, east and west, have a traditional recipe for red beans and rice, with slight variations in each. In Japan, the dish attempts to imbue the rice with the color of beans. Known as sekihan, which literally means “red rice,” this dish is prepared in a pot with white rice and red beans, supplemented with few seasonings to keep it from tasting bland.
Native Japanese legumes are commonly used to make sekihan, which is also referred to as osekihan. The main constituent is called red azuki bean, which is used in many Japanese recipes, especially as a red bean paste called an. Other Western varieties such as kidney and Mexican red beans are suitable substitutes.
Beans are just one of the main components of sekihan. Many chefs use a glutinous or non-glutinous variety of white rice. Some use a combination, such as a recipe that calls for four parts glutinous to one part nonglutinous rice. About six parts rice are used to about one part beans, which should imbue the rice a dark pink or light red hue.
To prepare sekihan, rice is first cleaned in several sets of soaking in water. Once the water runs clear, the rice is often left to soak for several hours. The beans are cleaned and boiled in water, then rice and a little salt are added. Once the boil returns, the heat is turned down and the pot is covered until the rice and beans are both tender.
A popular Japanese condiment to finish sekihan is called gomashio. This salt is mixed with some toasted sesame seeds, which are sprinkled liberally over the finished product. These are the only condiments needed. Some chefs, however, add extra azuki paste or even red food coloring to the pot while the dish is cooking to intensify the colouring.
Besides savory sekihan, a sweet version is also popular. This recipe adds sugar to the rice and beans as they start cooking in the pot. The salt is left out completely to create a distinctive dessert dish. Instead of gomashio, chefs could sprinkle more sugar. These sweet or savory dishes are prepared year-round and can be found on restaurant menus, bento boxes, and home kitchens. It is also a frequent offering at different types of celebrations, from weddings to street fairs.
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