Sekihan
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| Origin | |
|---|---|
| Place of origin | Japan |
| Details | |
| Main ingredient(s) | Glutinous rice, azuki beans |
| Other information | Usually consumed during celebratory occasions (birthdays and weddings) |
Sekihan (Japanese: 赤飯), literally red rice, is a Japanese traditional dish. It is sticky rice steamed with azuki beans, which give a reddish color to the rice, hence its name.[1]
Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such as Shichi-Go-San.[1] In some places it is customarily made when a young woman reaches menarche, although this is less common now than it was in the past.
Sekihan is so strongly connected with celebration that the phrase "Let's have sekihan" has acquired the meaning "Let's celebrate."[citation needed] It is believed that sekihan is used for celebrations because of its red color, symbolic of happiness in Japan.
It is usually eaten immediately after cooking but it may also be eaten at room temperature, as in a celebratory bento (boxed lunch). Sekihan is traditionally eaten with gomashio (a mixture of lightly toasted sesame and salt).
There are also regional varieties of sekihan. Some versions call for sugar instead of salt to give a sweet flavor. Others use Amanattō (sweetened bean confectionery) instead of azuki.
[edit] References
- ^ a b Tsuji, Shizuo; M.F.K. Fisher (2007). Japanese Cooking: A Simple Art (25 ed.). Kodansha International. pp. 280–281. ISBN 9784770030498.
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