Sekihan with black sesame seeds served, freshly made. Sekihan Tamari mushrooms, a spicy dish made with tamari soy sauce and fresh mushrooms, garnished with coriander and lime leaf Tamari mushrooms Tarragon chicken calzone baked golden brown Tarragon Chicken Calzone Mexican salsa verde served Mexican salsa verde Pork neck steaks served with mushroom risotto Pan-seared pork neck with creamy mushroom risotto Pistachio Kanelbullar baked golden brown with crunchy nuts on top Pistachio Kanelbullar (Swedish Cinnamon Buns) Smoked Salmon Burger served Smoked salmon & cream cheese burger Psarosoupa refreshed with lemon juice, rich fish soup served with fresh olive oil and lemon juice Lemony psarosoupa Freshly baked candied orange peel and rum bagel Rum & Candied Orange Peel Bagels Mushroom Taco with fried spiced mushrooms, coriander and fresh vegetables Spicy mushroom tacos Quibebe with cheese served, garnished with fresh coriander Quibebe with cheese Hazelnut cream Semla, served with fluffy filling and dusted with icing sugar Hazelnut cream semla (Chocolate nut buns) Creamy risengrød served drizzled with honey Honey-sweetened Risengrød Baileys almond cannoli served Quick Baileys & almond cannoli Garlic and cheese soufflé served Savoury garlic and cheese soufflé Ikan bakar grilled in banana leaf, with fresh coriander Ikan bakar (Grilled fish in banana leaf) Takuan bento box, served with ginger pickle Takuan bento box Gigantes Plaki with fresh parsley, served with fresh bread Gigantes plaki with fresh parsley Char-grilled galbi, served with sesame seeds and coriander Char-grilled galbi (Korean BBQ) Creamy red pepper soup served Creamy roasted red pepper soup Sekihan with black sesame seeds served, freshly made. Sekihan Tamari mushrooms, a spicy dish made with tamari soy sauce and fresh mushrooms, garnished with coriander and lime leaf Tamari mushrooms Tarragon chicken calzone baked golden brown Tarragon Chicken Calzone Mexican salsa verde served Mexican salsa verde Pork neck steaks served with mushroom risotto Pan-seared pork neck with creamy mushroom risotto Pistachio Kanelbullar baked golden brown with crunchy nuts on top Pistachio Kanelbullar (Swedish Cinnamon Buns) Smoked Salmon Burger served Smoked salmon & cream cheese burger Psarosoupa refreshed with lemon juice, rich fish soup served with fresh olive oil and lemon juice Lemony psarosoupa Freshly baked candied orange peel and rum bagel Rum & Candied Orange Peel Bagels Mushroom Taco with fried spiced mushrooms, coriander and fresh vegetables Spicy mushroom tacos Quibebe with cheese served, garnished with fresh coriander Quibebe with cheese Hazelnut cream Semla, served with fluffy filling and dusted with icing sugar Hazelnut cream semla (Chocolate nut buns) Creamy risengrød served drizzled with honey Honey-sweetened Risengrød Baileys almond cannoli served Quick Baileys & almond cannoli Garlic and cheese soufflé served Savoury garlic and cheese soufflé Ikan bakar grilled in banana leaf, with fresh coriander Ikan bakar (Grilled fish in banana leaf) Takuan bento box, served with ginger pickle Takuan bento box Gigantes Plaki with fresh parsley, served with fresh bread Gigantes plaki with fresh parsley Char-grilled galbi, served with sesame seeds and coriander Char-grilled galbi (Korean BBQ) Creamy red pepper soup served Creamy roasted red pepper soup
Sekihan with black sesame seeds served, freshly made.
Traditional Japanese sticky rice with azuki beans and gomashio

Sekihan

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sekihan (literally: red rice) is the celebratory dish of the Japanese. Made for birthdays, weddings, and festivals, because the red colour is believed to ward off evil spirits and bring good luck. Its distinct colour comes not from food dye, but from the cooking water of Azuki beans. The combination of glutinous rice and beans is filling, with a 'mochi'-like texture (chewy, elastic), crowned by the saltiness of toasted black sesame seeds (Gomashio).
🕒 Prep Time 1 hr
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rice cooker or heavy-bottomed saucepan
  • Bowl for soaking

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Wash the azuki beans, place in a saucepan with plenty of water, bring to boil, then drain after 5 minutes. (This removes the bitter taste).

Tip: The first cooking water often contains tannins that make the food astringent.
2 ✓

Refill with 600 ml fresh water and simmer gently for approx. 20-30 minutes until the beans just soften but don't burst. Drain, but KEEP THE COOKING WATER! Let the water cool.

Tip: The cooking liquid darkens as it oxidises in the air, this will give the rice its beautiful colour.
3 ✓

Wash the rice, then soak in the COOLED bean cooking water for at least 30 minutes (or even overnight). If liquid is insufficient, top up with water.

Tip: The rice grains absorb the red liquid.
4 ✓

Place rice and beans in the rice cooker (or saucepan), pour over the soaking liquid (just enough to cover). Add salt. Cook until done (in saucepan: covered, low heat 15 mins after boiling, then rest 10 mins).

Tip: During steaming, starch gelatinises and grains stick together.
5 ✓

Meanwhile, toast sesame seeds in a dry pan until fragrant, then mix with a pinch of salt (this is Gomashio).

Tip: Toasting brings out the sesame's oily, nutty aroma.
6 ✓

Serve the hot red rice sprinkled with the salted sesame.

Tip: Traditionally also eaten at room temperature.

Recipe FAQ

Can I use plain rice?
No, the essence of Sekihan is using 'Mochigome' (glutinous rice). With jasmine or basmati rice, you get a completely different dish.
Why must I soak it?
Glutinous rice has a harder kernel; without soaking, the centre would remain hard even after cooking.

Ingredients

  • 300 g Glutinous rice (Mochigome)
  • 50 g Azuki beans (red beans)
  • 600 ml Water (for boiling beans and rice)
  • 1 tsp Salt (plus for serving)
  • 2 tbsp Black sesame seeds