How to Make Sekihan – Traditional Japanese Red Rice Recipe

 

--- published by foodie Parmod.

Sekihan (赤飯), meaning “red rice” in Japanese, is a classic dish traditionally served during celebrations such as birthdays, weddings, and New Year’s Day. It’s made with glutinous rice and azuki beans, which give the dish its characteristic reddish hue — a colour symbolising happiness and good fortune in Japanese culture.

In this article, you'll learn how to make sekihan at home with ingredients available in the UK. This authentic Japanese red rice recipe is simple to prepare and ideal for introducing traditional Japanese flavours into your kitchen.

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🎌 What is Sekihan?

Sekihan is more than just a rice dish — it’s a symbol of joy and gratitude. Its red tint comes from azuki beans (also known as adzuki), which are simmered and used both for their flavour and their natural colouring. This mildly savoury and slightly nutty dish is often served at festive gatherings and paired with sesame salt (gomashio).

It’s a minimalist dish in terms of ingredients, but it carries deep cultural meaning and is loved for its unique taste and chewy texture.

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✅ Why Try Sekihan?

🌾 A traditional Japanese recipe with historical and cultural value

🎉 Perfect for special occasions or family meals

🫘 High in plant-based protein and fibre

🍚 Naturally gluten-free

🇯🇵 A great way to explore Japanese culinary traditions at home

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🛒 Ingredients for Sekihan (Serves 4)

2 cups glutinous rice (also known as sweet rice or mochigome)

¼ cup azuki beans (adzuki beans), dried

3 cups water (for cooking)

Pinch of salt

Optional: sesame salt (gomashio) for garnish

> Note: Glutinous rice can be found at Asian supermarkets or online. Do not substitute with regular short-grain or long-grain rice.

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🍳 Tools You’ll Need

Saucepan

Fine mesh sieve

Steamer or rice cooker (or heavy-bottomed pot with lid)

Mixing bowl

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👨‍🍳 How to Make Sekihan – Step-by-Step

1. Prepare the Rice

Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 6 hours or overnight. This helps the rice cook evenly and improves texture.

2. Cook the Azuki Beans

Place the azuki beans in a saucepan and cover with water. Bring to a boil, then drain immediately — this helps remove bitterness.

Refill the pan with fresh water, then simmer the beans gently for 30–40 minutes, or until they are just tender (not mushy). Drain and reserve the cooking liquid — this red-coloured water will be used to dye the rice.

3. Strain the Cooking Liquid

Strain the bean water through a fine mesh sieve to remove any loose skins. Set the liquid aside to cool — you’ll need about 1½ cups.

4. Cook the Sekihan

Drain the soaked rice and place it in a rice cooker or heavy-bottomed pot. Add the red bean liquid and the cooked azuki beans. If using a rice cooker, use the “glutinous rice” setting if available. Otherwise, cook as follows:

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 12–15 minutes, until liquid is absorbed.

Turn off heat and let it steam (covered) for another 10 minutes.

5. Fluff and Serve

Fluff the rice gently with a rice paddle or fork. Serve warm or at room temperature, sprinkled with a little sesame salt (gomashio) for extra flavour.

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🌟 Tips for Best Results

Don’t overcook the beans – They should hold their shape.

Red water matters – It gives the rice its traditional reddish colour.

Use glutinous rice only – Regular rice won’t give the right chewy texture.

Serve in celebration – Perfect for birthdays, baby naming, or good exam results!

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🍽 Serving Suggestions

Pair with grilled fish, miso soup, and pickled vegetables

Serve in small portions as a side dish during Japanese meals

Great for adding to a bento box with tamagoyaki and vegetables

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🌱 Storage Advice

Sekihan keeps well in the fridge for 2–3 days.

Reheat gently in the microwave with a splash of water.

You can also freeze it in small portions — wrap in cling film and store in freezer bags for up to 1 month.

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📝 Final Thoughts

Sekihan is a dish that celebrates happiness, tradition, and simplicity. With just a few ingredients, you can bring a bit of Japanese festivity into your British home. Whether you're marking a special occasion or simply curious about traditional dishes, this easy sekihan recipe is worth trying.

Its chewy texture, subtle flavour, and cultural meaning make it a unique addition to your cooking repertoire.

--- write ✍️ by foodie Parmod.

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Share it on social media or let us know your thoughts in the comments. For more Japanese recipes, be sure to check out our posts on omurice, gyudon, and takikomi gohan!