Sekihan
Sekihan (せきはん)
Sekihan (pronounced: se-ki-han) is a traditional Japanese dish that is often served on special occasions such as birthdays and holidays. The name "sekihan" literally translates to "red rice" in English, which is a reference to the dish's distinctive color.
Etymology
The term "sekihan" is derived from the Japanese words "seki" (赤), meaning "red", and "han" (飯), meaning "rice". This is due to the dish's characteristic red color, which is achieved by cooking the rice with azuki beans.
Ingredients and Preparation
Sekihan is typically made with glutinous rice, which is known for its sticky texture, and azuki beans, which give the dish its red color. The rice and beans are usually cooked together in the same pot. Once cooked, the dish is often served with a sprinkle of black sesame seeds and a pinch of salt.
Cultural Significance
In Japanese culture, the color red is often associated with happiness and celebration, which is why sekihan is commonly served on special occasions. It is often eaten after milestone events, such as graduations and weddings, as well as during traditional festivals and holidays.
Related Terms
- Azuki beans: A type of red bean commonly used in Japanese cooking.
- Glutinous rice: A type of rice known for its sticky texture when cooked.
- Black sesame seeds: Seeds that are often used as a garnish in Japanese cuisine.
- Salt: A common seasoning used in cooking.
External links
- Medical encyclopedia article on Sekihan
- Wikipedia's article - Sekihan
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