Festive osekihan (red bean rice) is served at New Year’s and other special occasions in Japan. Rice is steamed with sweet red beans known as adzuki, adding texture and a red hue which is a symbol of good luck. This special osekihan also includes black rice which adds to the chewy texture (known as “mochi mochi” in Japanese) and enhances the deep colors.
Based in Uwajima City, Maeda is surrounded by the warm, rich nature of Ehime and was founded as a manufacturer of dried red bean paste following the post-war reconstruction. For more than 90 years, Maeda has been offering homemade tastes by using only carefully grown domestic ingredients, made without additives or colorings, and now offers over 100 in-house products.
Suggested uses:Wash 300g of white rice and drain in a colander. Place in a rice cooker pot with 1 package of this Osekihan. Add 2 cups (~400 ml) of water (please adjust the water level according to your preference). Let sit for about an hour, stir well, then cook as per your rice cooker. You can substitute white rice with mochigome (sticky rice) and adjust the water to 360ml. Can also add a pinch of salt to enhance the flavors. Use any leftover osekihan to make fried rice or Homemade Osekihan Osenbei (Rice Crackers) using the recipe provided.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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