- Red bean rice,
called patbap (팥밥) in Korean,
sekihan (赤飯) in ****anese, and hóngdòu fàn (红豆饭) in Chinese, is an East
Asian rice dish
consisting of rice...
- In Hokkaidō, amanattō is used in
cooking sekihan. For this reason,
unlike other areas in East Asia, the
sekihan of Hokkaidō is a
little sweet.[citation...
- (塩, shio). It is
often used in ****anese cuisine, such as a
topping for
sekihan. It is also
sometimes sprinkled over
plain rice or onigiri. Some commercially...
-
celebrated by
eating red-colored rice and
beans (
sekihan). The
color of
blood and the red of
sekihan are not related. All the rice of
ancient times of...
- hot, tea-like drink.
Traditionally in ****an, rice with
adzuki beans (赤飯;
sekihan) is
cooked for au****ious occasions.
Adzuki beans are used in amanattō...
-
Okowa or kowa-meshi:
glutinous rice
cooked or
steamed with
vegetables Sekihan: rice
cooked with red
azuki beans Maze-gohan: rice
cooked with various...
- the name "gomashio." In that do****ent, it is
written that "on
March 3,
sekihan (red rice) was
served at the celebration, and
gomashio was
placed on top...
- (もち米), is used for
making mochi (餅), Okowa, and
special dishes such as
sekihan. It is a short-grain rice, and it can be
distinguished from
uruchimai by...
-
chestnuts (kuri okowa) or wild
herbs (sansai okowa) are po****r. Red rice (赤飯,
sekihan):
served at
festive occasions with
azuki bean and
color agent added to...
- month,
people eat a
mixture of rice and
azuki (azuki
meshi (小豆飯); see
Sekihan). ****an has a long
history of
importing food from
other countries, some...
