Japanese Red Bean Rice(ri ben hong dou fan )

Japanese red bean rice method:

Raw materials for making Japanese red bean rice:

1 / 2 cup of red beans (90g), 4 cups of water, 3 cups of long glutinous rice (500g), salt, a little fried black sesame.

The processing steps of Japanese red bean rice are as follows:

1. Wash the red beans, add 4 cups of water and bring to a boil. Turn to medium heat and cook for 10 minutes. Then turn off the heat and let cool.

2. Wash and drain the long glutinous rice, mix it with the red bean soup (already cold) of method 1, soak it for about 1 hour, and then stew it in the rice pot.

3. But if you don't have time, you don't need to soak for 1 hour (soaking for 1 hour will be more beautiful).

4. Sprinkle a little salt and black sesame on the rice.

Japanese Red Bean Rice

Japanese red bean rice is a traditional Japanese meal, which is mostly made of red bean mixed with rice. November 23 is the day of red rice.

It is a kind of celebration food in Japan, which is often cooked in special festivals. Japanese name "chifan" (kana phonetic: せきはん) or "xiaodoufan" (kana phonetic: あずきめし), is a traditional Japanese food. The glutinous rice and red beans are cooked together, so the rice has a red color and is named "chifan".

(Note: according to different regions, red bean rice may not contain red bean)

Cultural connotation

Food meaning

In Japan, red bean rice is often used to celebrate some special occasions of the year, such as birthdays, weddings, and other festivals, such as Shichi go San (children's day). Because of the strong connection with these celebrations, red bean rice has a positive significance. So when you say, "come and eat red bean rice!" It usually means "celebrate!"

Usually, red bean rice is eaten immediately after cooking, but sometimes it is made into a festive lunch and served at room temperature. Red bean rice is traditionally served with sesame salt (gomashio, slightly sprinkled with roasted sesame and salt).

Japanese will eat red bean rice in the following days

Congratulations

Birth and production

The beginning of the food

A short sentence

753

Admission and enrollment

The garden of death and the style of graduation

Adult wish

Congratulations on your inauguration

Wedding ceremony

Congratulations at Shangdong ceremony

New building

Store opening and refitting

I wish you all the best

Guxizhu

Happy birthday

I wish you a happy birthday

Birthday wish

origin

Red bean rice is believed to be used as a celebration meal because of its red color, which symbolizes joy in Japan. In some places, young women also eat red bean rice when their first menstruation comes, suggesting another possible origin of the tradition.

In the past, the indica rice varieties introduced from China in Japan in the era of Okinawa would turn red after being cooked. Therefore, chifan was originally made from this kind of rice. In modern times, because japonica rice is widely planted in Japan, chifan is instead made of red bean mixed rice. In ancient Japan, red was considered to have the ability of purifying and expelling evil spirits, and it was also a high-grade food for gods in Japanese Shintoism. Therefore, red rice was often used as a celebration meal for some special occasions in Japan, such as birthdays, weddings, 753, etc., and it was also suitable to taste red bean rice on some days that were worth celebrating or something good happened. Because there is a strong connection with these celebrations, it should be said, "come and eat red bean rice!" It means "celebrate!" In the Japanese classic "zhencaozi", it has been mentioned that red bean porridge is the prototype of red rice, and is used as the food for the ceremony. It is also recorded in the records of kitchen affairs that red bean porridge is used as the ritual food in the Peach Blossom Festival, Dragon Boat Festival, double Ninth Festival and other seasonal festivals. Later, in the late Edo era, on the good days of ordinary people, red bean rice would also appear on the table.

"In Japan, since ancient times, we have believed that" red "has the power to eliminate disasters and evils, so we have the custom of steaming" red rice "and offering it to the gods. Since red rice is no longer the mainstream, red beans are used to dye white rice red, which means to eliminate disasters and exorcism. Therefore, it has become a banquet food at a celebration banquet. "

Because of the extremely high infant mortality rate, Japan used to eat red bean rice at the ceremony of "Seven Nights" on the seventh day of birth to celebrate the healthy growth of the baby, on the 100th day after birth to wish the child would not be troubled by hunger all his life, and "first meal" on the growth stage of long teeth.

According to different regions, the ingredients and significance of red bean rice are different

Due to the Wujia culture in Guangdong, chifan used cowpeas without pods to replace red beans. In the cooking process, red beans are easy to break, which reminds people of "cutting belly". This was regarded as a bad omen by the warriors of Edo era, so they turned to use cowpeas which are not easy to break, and this custom gradually spread around Edo. In some areas of Chiba County, peanuts and chestnuts are used to cook with red beans or cowpeas and rice, and the cooked rice is also red.

According to different places, they also have the habit of eating red bean rice when doing things. It is said that it was eaten for the moral of "bad luck". Even now, in some parts of Fukui and qunma counties, red bean rice is used to entertain guests at funerals.

Usually, chifan is decorated with the leaves of nantianzhu. Because its Japanese pronunciation has the meaning of transit, it is used as an auspicious object. In the era of Jiangji, the author of the essay on Diyuan in the letter festival of Xiduo village mentioned that in Kyoto in the Edo era, ordinary people used Baifan for weddings and chifan for funerals. Today, red rice is used for weddings and white rice is used for funerals, which is also related to the reversion of the leaves of nandianzhu. [chifan is traditionally served with sesame salt.

The metaphor of red bean rice often appears in Japanese literature, film and television works

"To be a girl in the sense of eating red bean rice" - Japanese parents cook red bean rice at menarche to celebrate the growth of their children.

"My son (daughter) is coming back with his girlfriend (boyfriend). I'm going to cook red bean rice tonight to celebrate. --Celebrating meals, Japanese parents find a partner for their children to celebrate.

Raw materials

[main materials]

1 / 2 cup red beans (90g), 4 cups water and 3 cups long glutinous rice (500g)

[seasoning]

Salt, stir fried sesame a little

Production method

1. Wash red beans and soak them in water for 12 hours.

2 take out, add 4 cups of water, bring to a boil, adjust to medium heat, cook for 10 minutes, then turn off and let cool.

3. Wash and drain the long glutinous rice, mix it with the red bean soup (already cold) of method 1, soak it for about 1 hour, and then cook it in a cooking pot.

4. But if you don't have time, you don't need to soak for 1 hour (soaking for 1 hour will be more beautiful).

5. Sprinkle a little salt and black sesame on the rice when eating.

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Chinese PinYin : Ri Ben Hong Dou Fan