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{{Short description|Rice cooked with red beans}}
{{Distinguish|Red beans and rice}}
{{Distinguish|Red beans and rice}}
{{Infobox food
{{Infobox food
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| region = [[East Asian cuisine|East Asia]]
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| national_cuisine = [[Chinese cuisine|Chinese]]<br />[[Japanese cuisine|Japanese]]<br />[[Korean cuisine|Korean]]
* [[Japan]]
}}
| region =
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| national_cuisine = [[East Asian cuisine]] ([[Japanese cuisine|Japanese]], [[Korean cuisine|Korean]], [[Vietnamese cuisine|Vietnamese]])
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'''Red bean rice''', called '''''patbap''''' ({{lang|ko|팥밥}}) in [[Korean language|Korean]], '''''sekihan''''' ({{lang|ja|赤飯}}) in [[Japanese language|Japanese]] and '''''xôi đậu đỏ''''' in [[Vietnamese language|Vietnamese]], is [[cooked rice|rice]] cooked with [[adzuki bean|red bean]]s.
'''Red bean rice''', called '''''patbap''''' ({{lang|ko|팥밥}}) in [[Korean language|Korean]], '''''sekihan''''' ({{lang|ja|赤飯}}) in [[Japanese language|Japanese]], and '''''hóngdòu fàn''''' ({{lang|ch|红豆饭}}) in [[Chinese language|Chinese]], is an East Asian rice dish consisting of [[cooked rice|rice]] cooked with [[adzuki bean|red bean]]s.


== Regional varieties ==
== East Asian varieties ==
⚫
=== China ===
Hóngdòu fàn (红豆饭) is a traditional Chinese dish found in some regions of [[China]]. It is particularly common in [[Jiangsu|Jiangsu province]] and eaten during the [[Winter Clothes Day]]. A legend from the Dafeng area of [[Yancheng]], Jiangsu says that people eat a bowl of [[glutinous rice]] mixed with [[Red beans and rice|red beans]] on the Winter Clothes Day in Jiangsu to commemorate a shepherd boy who was slain by a [[landlord]].<ref>{{Cite web|date=2017-11-25|title=吃紅豆飯的習俗怎麼來的|url=https://kknews.cc/history/alveezj.html}}</ref><ref name="AG">《图解民俗大全-精编美绘版》(2012-5-1)."关心先人的送寒衣"( P230---P231)[http://book.duxiu.com/bookDetail.jsp?dxNumber=000008316611&d=ADA167B1A8BA0D42B1B839893E59C631&fenlei=111103&sw=%E3%80%8A%E5%9B%BE%E8%A7%A3%E6%B0%91%E4%BF%97%E5%A4%A7%E5%85%A8-%E7%B2%BE%E7%BC%96%E7%BE%8E%E7%BB%98%E7%89%88.] Accessed 20 Dec. 2016</ref> It is said that a long time ago, an adorable shepherd boy was born into a poor family. His parents could not support him, so he made a living by shepherding for a landlord.<ref name="AC">《节气时令吃什么》(2013-11-01)."十月初一——寒衣"( P187)[http://book.duxiu.com/bookDetail.jsp?dxNumber=000012776910&d=74879555AA0A99844B47C39A369AFF89&fenlei=1605050401&sw=%E3%80%8A%E8%8A%82%E6%B0%94%E6%97%B6%E4%BB%A4%E5%90%83%E4%BB%80%E4%B9%88%E3%80%8B.] Accessed 20 Dec. 2016</ref> One day, his carelessness in tending to the sheep resulted in those sheep falling into a valley and dying. After hearing the news, the landlord was extremely angry. Consequently, he beat and scolded the shepherd boy. The shepherd boy begged for the landlord to stop the relentless beating but he did not.<ref name="AC" /> When the shepherd boy believed that he would die from the beatings, he fought against the landlord, but the landlord picked up a knife next to him and killed the boy. The blood of the shepherd boy stained the glutinous rice on the ground red. Coincidentally, that day was the 1st of October.<ref name="AC" />

In 2015, red bean rice was served to [[Prime Minister of India]], [[Narendra Modi]] at a state banquet with [[General Secretary of the Chinese Communist Party]], [[Xi Jinping]] in [[Xi'an]], [[Shaanxi|Shaanxi province]].<ref>{{Cite web|title=莫迪在西安感受善意获赠"用东方智慧浇灌友谊"--国际--人民网|url=http://world.people.com.cn/n/2015/0515/c1002-27004981.html|access-date=2021-09-21|website=world.people.com.cn}}</ref>


=== Japan ===
=== Japan ===
[[File:Sekihan (2017-10-15).jpg|thumb|left|''Sekihan'']]
[[File:Sekihan (2017-10-15).jpg|thumb|''Sekihan'']]

''Sekihan'' ({{lang|ja|赤飯}}, {{literal translation|red rice}}, rice boiled together with red beans<ref>''Kenkyusha's New Japanese-English Dictionary'', {{ISBN |4-7674-2015-6}}</ref>) is a [[Japan]]ese traditional dish. It is [[sticky rice]] steamed with [[adzuki bean]]s, which give a reddish color to the rice, hence its name.<ref name="tsuji">{{cite book |last1 = Tsuji |first= Shizuo| first2 =M.F.K. | last2 = Fisher |title= Japanese Cooking: A Simple Art|publisher=Kodansha International |year=2007|edition=25 |pages= 280–81|isbn= 978-4-7700-3049-8}}</ref>
''Sekihan'' ({{lang|ja|赤飯}}, {{literal translation|red rice}}, rice boiled together with red beans<ref>''Kenkyusha's New Japanese-English Dictionary'', {{ISBN |4-7674-2015-6}}</ref>) is a Japanese traditional dish. It is [[sticky rice]] steamed with [[adzuki bean]]s, which give a reddish color to the rice, hence its name.<ref name="tsuji">{{cite book |last1 = Tsuji |first1= Shizuo| first2 =M.F.K. | last2 = Fisher |title= Japanese Cooking: A Simple Art|publisher=Kodansha International |year=2007|edition=25 |pages= 280–81|isbn= 978-4-7700-3049-8}}</ref>


The rice of ancient times of Japan was red. Therefore, red rice was used in the ancient {{ill|divine work|ja|神事}}. Red rice has a strong taste of [[tannin]], and its cultivation has been almost completely abandoned{{Citation needed |date=July 2020}}. The present sekihan is colored red using adzuki.
The rice of ancient times of Japan was red{{citation needed|date=December 2022}}. Therefore, red rice was used in Shinto {{ill|divine work|ja|神事}}. Red rice has a strong taste of [[tannin]], and its cultivation has been almost completely abandoned.<ref>{{cite journal |last1=Itani |first1=T |last2=Ogawa |first2=M |title=History and recent trends of red rice in Japan |journal=Japanese Journal of Crop Science |date=2004 |volume=73 |issue=2 |pages=137–147 |doi=10.1626/jcs.73.137|doi-access=free }}</ref>


Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such as [[Shichi-Go-San]].<ref name="tsuji"/> In some places it is customarily made when a young woman reaches [[menarche]], although this is less common now than it was in the past.<ref>{{cite book |last1=Lebra |first1= Takie Sugiyama |title=Japanese Women: Constraint and Fulfillment |date= 1985 |publisher= University of Hawaii Press |isbn= 978-0-82481025-2 |page=72 |url= https://books.google.com/books?id=dNUpa8WCY3gC&pg=PA72 |accessdate= 18 October 2018}}</ref>
Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such as [[Shichi-Go-San]].<ref name="tsuji"/> In some places it is customarily made when a young woman reaches [[menarche]], although this is less common now than it was in the past.<ref>{{cite book |last1=Lebra |first1= Takie Sugiyama |title=Japanese Women: Constraint and Fulfillment |date= 1985 |publisher= University of Hawaii Press |isbn= 978-0-82481025-2 |page=72 |url= https://books.google.com/books?id=dNUpa8WCY3gC&pg=PA72 |access-date= 18 October 2018}}</ref>


Sekihan is so strongly connected with celebrations that the phrase "Let's have sekihan" has acquired the meaning "Let's celebrate."{{Citation needed|date=April 2010}} It is believed that sekihan is used for celebrations because of its red color, symbolic of happiness in Japan.
Sekihan is so strongly connected with celebrations that the phrase "Let's have sekihan" has acquired the meaning "Let's celebrate".{{Citation needed|date=April 2010}} It is believed that sekihan is used for celebrations because of its red color, symbolizing happiness in Japan.


It is usually eaten immediately after cooking but it may also be eaten at room temperature, as in a celebratory [[bento]] (boxed lunch). Sekihan is traditionally eaten with [[gomashio]] (a mixture of lightly toasted [[sesame]] and [[salt]]).
It is usually eaten immediately after cooking but it may also be eaten at room temperature, as in a celebratory [[bento]] (boxed lunch). Sekihan is traditionally eaten with [[gomashio]] (a mixture of lightly toasted [[sesame]] and [[salt]]).


There are also regional varieties of sekihan. Some versions call for sugar instead of salt to give a sweet flavor. Others use [[amanattō]] (sweetened bean confectionery) instead of adzuki. Many people also use ''sasage(ササゲ,'' [[Cowpea|black cowpea beans)]] instead of adzuki bean.<ref>{{Cite web|url= https://jpninfo.com/51812|title=Bring Yourself Good Luck With Sekihan, a Traditional and Auspicious Japanese Dish! |website=Japan Info|language=en-US|access-date=2019-09-03}}</ref>
There are also regional varieties of sekihan. Some versions call for sugar instead of salt to give a sweet flavor. Others use [[amanattō]] (sweetened bean confectionery) or ''sasage'' ([[Cowpea|black cowpea beans]]) instead of adzuki.<ref>{{Cite web|url= https://jpninfo.com/51812|title=Bring Yourself Good Luck With Sekihan, a Traditional and Auspicious Japanese Dish! |website=Japan Info|language=en-US|access-date=2019-09-03|url-status=usurped|archive-url=https://web.archive.org/web/20190903120952/https://jpninfo.com/51812|archive-date=2019-09-03}}</ref>


=== Korea ===
=== Korea ===
[[File:Patbap.jpg|thumb|''Patbap'']]
[[File:Patbap.jpg|thumb|''Patbap'']]
''Patbap'' ({{lang|ko|팥밥}}, {{IPA-ko|pʰat̚.p͈ap̚|}}, {{literal translation|red bean rice}}) is a ''[[bap (food)|bap]]'' (cooked grain dish) made with non-[[glutinous rice|glutinous]] [[white rice|white]] [[Japonica rice|short-grain rice]] and [[adzuki bean]]s.<ref name="Gang">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0059789|title=Patbap|last=강|first=인희|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:팥밥|access-date=24 July 2017}}</ref> It is a traditional Korean dish, usually eaten in the winter months, but it is also prepared for holidays and birthdays.<ref name="KAC">{{Cite web|url=http://cooks.org.kp/cooking_view.php?tID=1&cID=3&dID=167|title=P'atpap|website=[[Chosŏn ryori]]|publisher=[[Korean Association of Cooks]]|language=ko-KP|script-title=ko:팥밥|access-date=24 July 2017}}</ref> For that reason it is sometimes referred to as "birthday rice."<ref>{{Cite news|url=http://ggoms.tistory.com/468|title=팥밥 만드는 법, 생일밥하면 팥찰밥!|date=2013-03-02|work=씽씽 라이프|access-date=2017-08-17|language=ko}}</ref>
''Patbap'' ({{lang|ko|팥밥}}, {{IPA-ko|pʰat̚.p͈ap̚|}}, {{literal translation|red bean rice}}) is a ''[[bap (food)|bap]]'' (cooked grain dish) made with non-[[glutinous rice|glutinous]] [[white rice|white]] [[Japonica rice|short-grain rice]] and [[adzuki bean]]s.<ref name="Gang">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0059789|title=Patbap|last=강|first=인희|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:팥밥|access-date=24 July 2017}}</ref> ''Patbap'' has been mentioned in the documents such as ''Joseon Mussangsinsik Yorijaebeop'' ({{Korean|조선무쌍신식요리제법|朝鮮無雙新式料理製法}}), the early cookbook that compiled the information how to make the traditional dishes of [[Joseon]].<ref name="TraditionalFood">{{Cite web|url=https://terms.naver.com/entry.naver?docId=1627533&cid=48179&categoryId=48237|title=Patbap|website=[[Traditional Folk Cuisine Encyclopedia]]|publisher=Rural Development Administration of Korea|language=ko-KP|script-title=ko:팥밥|access-date=19 December 2021}}</ref> It is especially a traditional recipe of [[Pyongan Province]], where adzuki beans are grown in abundance.<ref name="Gang" /> In Korean culture, it is usually eaten in the winter months, but it is also prepared for holidays and birthdays.<ref name="KAC">{{Cite web|url=http://cooks.org.kp/cooking_view.php?tID=1&cID=3&dID=167|title=P'atpap|website=[[Korean Dishes]]|publisher=[[Korean Association of Cooks]]|language=ko-KP|script-title=ko:팥밥|access-date=24 July 2017}}</ref> For that reason it is sometimes referred to as "birthday rice".<ref>{{Cite news|url=http://ggoms.tistory.com/468|title=팥밥 만드는 법, 생일밥하면 팥찰밥!|date=2013-03-02|work=씽씽 라이프|access-date=2017-08-17|language=ko}}</ref>


''Patbap'' is typically made in the same way as making ''[[huinbap]]'' (cooked white rice), with the additional step of mixing cooked whole adzuki beans with soaked white rice before boiling.<ref name="Gang" /> Fresh, undried beans can be used without boiling in advance.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000759402|title=Patbap|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:팥밥|access-date=24 July 2017}}</ref> Four parts rice and one part adzuki beans may be used, but the amount of adzuki beans can be adjusted to taste.<ref name="KAC" /><ref name="Doo" /> In some regions, uncooked red or [[black adzuki bean]]s are husked and ground before being mixed with soaked rice.<ref name="Gang" /> In [[Korean royal court cuisine]], rice was cooked in the water where adzuki beans were boiled.<ref name="Gang" />
''Patbap'' is typically made in the same way as making ''[[huinbap]]'' (cooked white rice), with the additional step of mixing cooked whole adzuki beans with soaked white rice before boiling.<ref name="Gang" /> Fresh, undried beans can be used without boiling in advance.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000759402|title=Patbap|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:팥밥|access-date=24 July 2017}}</ref> Four parts rice and one part adzuki beans may be used, but the amount of adzuki beans can be adjusted to taste.<ref name="KAC" /><ref name="Doo" /> In some regions, uncooked red or [[black adzuki bean]]s are husked and ground before being mixed with soaked rice.<ref name="Gang" /> In [[Korean royal court cuisine]], rice was cooked in the water where adzuki beans were boiled.<ref name="Gang" />

⚫
* ''Patbap'' ({{lang|ko|팥밥}}) – Adzuki beans are boiled with 6‒7 parts water until cooked but intact.<ref name="Doo" /> They are then mixed with soaked rice, and boiled again in water.<ref name="Doo" /> Usually, plain water mixed with the water in which the beans were boiled is used.<ref name="Doo" />
* ''Budungpat-bap'' ({{lang|ko|부둥팥밥}}) – ''Budung-pat'' means fresh (rather than dried) beans.<ref name="Doo" /> Rather than boiling dried adzuki beans, ripe fresh adzuki beans are mixed with soaked rice and boiled.<ref name="Doo" /> Less water is used than with dried beans as the fresh beans contain moisture.<ref name="Doo" />
* ''Patbap'' ({{lang|ko|팥밥}}) – Adzuki beans are boiled with 6–7 parts water until cooked but intact.<ref name="Doo" /> They are then mixed with soaked rice, and boiled again in water.<ref name="Doo" /> Usually, plain water mixed with the water in which the beans were boiled is used.<ref name="Doo" />
⚫
* ''Budungpat-bap'' ({{lang|ko|부둥팥밥}}) – ''Budung-pat'' means fresh (rather than dried) beans.<ref name="Doo" /> Ripe fresh adzuki beans are mixed with soaked rice and boiled.<ref name="Doo" /> Less water is used than with dried beans as the fresh beans contain moisture.<ref name="Doo" />
* ''Geopipat-bap'' ({{lang|ko|거피팥밥}}) – ''Geopi-pat'' means husked beans.<ref name="Doo" /> Red or [[black adzuki bean]]s are husked, ground using a millstone, and mixed with soaked rice.<ref name="Doo" /> Husked adzuki beans are an ivory white color.
* ''Geopipat-bap'' ({{lang|ko|거피팥밥}}) – ''Geopi-pat'' means husked beans.<ref name="Doo" /> Red or [[black adzuki bean]]s are husked, ground using a millstone, and mixed with soaked rice.<ref name="Doo" /> Husked adzuki beans are an ivory white color.
* ''Jungdung-bap'' ({{lang|ko|중둥밥}}) – Whole adzuki beans are boiled in water and sieved, so that the water can be used to make reddish rice.<ref name= "Gang2">{{Cite web |url= http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0053733 |title= Jungdung-bap |last= 강|first=인희|website= [[Encyclopedia of Korean Culture]]|publisher= [[Academy of Korean Studies]]|language=ko|script-title= ko:중둥밥|access-date= 24 July 2017}}</ref> The sieved red beans can be sweetened and used in desserts.<ref name="Gang2" /> If barley is also mixed in, the dish is called ''pat-bori-bap'' ({{lang |ko|팥보리밥}}; "adzuki bean and barley rice").<ref name= "Doo2">{{Cite web|url= http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000796637 |title=Pat-bori-bap|website= [[Doopedia]] |publisher= [[Doosan Corporation]] |language=ko|script-title= ko:팥보리밥|access-date= 24 July 2017}}</ref> In [[Gangwon Province (historical) |Gangwon Province]], a dish made with [[corn kernel]]s (in place of rice) and adzuki beans is called ''oksusu-pat-bap'' ({{lang |ko|옥수수팥밥}}; "corn and adzuki bean rice").<ref name= "Doo3">{{Cite web|url= http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000907090 |title=Oksusu-pat-bap |website= [[Doopedia]]|publisher= [[Doosan Corporation]] |language=ko |script-title= ko:옥수수팥밥 |access-date=24 July 2017}}</ref>
* ''Jungdung-bap'' ({{lang|ko|중둥밥}}) – Whole adzuki beans are boiled in water and sieved, so that the water can be used to make reddish rice.<ref name= "Gang2">{{Cite web |url= http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0053733 |title= Jungdung-bap |last= 강|first=인희|website= [[Encyclopedia of Korean Culture]]|publisher= [[Academy of Korean Studies]]|language=ko|script-title= ko:중둥밥|access-date= 24 July 2017}}</ref> The sieved red beans can be sweetened and used in desserts.<ref name="Gang2" /> If barley is also mixed in, the dish is called ''pat-bori-bap'' ({{lang |ko|팥보리밥}}; "adzuki bean and barley rice").<ref name= "Doo2">{{Cite web|url= http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000796637 |title=Pat-bori-bap|website= [[Doopedia]] |publisher= [[Doosan Corporation]] |language=ko|script-title= ko:팥보리밥|access-date= 24 July 2017}}</ref> In [[Gangwon Province (historical)|Gangwon Province]], a dish made with [[corn kernel]]s (in place of rice) and adzuki beans is called ''oksusu-pat-bap'' ({{lang |ko|옥수수팥밥}}; "corn and adzuki bean rice").<ref name= "Doo3">{{Cite web|url= http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000907090 |title=Oksusu-pat-bap |website= [[Doopedia]]|publisher= [[Doosan Corporation]] |language=ko |script-title= ko:옥수수팥밥 |access-date=24 July 2017}}</ref>

''Patbap'' is a traditional recipe in the [[Pyongan Province]], where adzuki beans are grown in abundance.<ref name= "Gang" />

⚫
===Vietnam===
Xôi đậu đỏ (red bean sticky rice) is a breakfast favourite, and the most popular late night-early dawn snack or meal. It is sold by vendors in early morning markets and it can be found in fanciest restaurants serving traditional Vietnamese food. There are any number of specialty Xôi restaurants, as well as push carts that stand on street corners or bicycles that go around the streets well past midnight, long after restaurants and other eateries have closed.

Xôi, as the name suggests, is made with glutinous rice, steamed or cooked. There are those who love having this regularly for breakfast and those who have it at any time of the day or night, but almost every Vietnamese will have it at least once a month. Since it is easy to cook, it is a popular choice among housewives as well. This dish is made by chafing the red beans (azuki beans), soaking them in water for around five hours (often left overnight), hulling (or not), mixing them with glutinous rice, and steaming them in an steamer.


== See also ==
== See also ==
Line 69: Line 66:
* [[Red bean cake]] – similar Japanese rice cake made with red beans
* [[Red bean cake]] – similar Japanese rice cake made with red beans
* [[Red beans and rice]]
* [[Red beans and rice]]

⚫
== External links ==
⚫
* Rice with azuki beans (osekihan) recipe. https://japan.recipetineats.com/rice-with-azuki-beans-osekihan/


== References ==
== References ==
{{reflist}}
{{reflist}}

⚫
== External links ==
⚫
* [https://japan.recipetineats.com/rice-with-azuki-beans-osekihan/ Rice with azuki beans (osekihan) recipe]


{{Japanese food and drink}}
{{Japanese food and drink}}


[[Category:Bap]]
[[Category:Bap]]
⚫
[[Category:Chinese rice dishes]]
[[Category:East Asian cuisine]]
[[Category:Holiday foods]]
[[Category:Holiday foods]]
[[Category:Japanese rice dishes]]
[[Category:Japanese rice dishes]]
[[Category:Korean rice dishes]]
[[Category:Korean rice dishes]]
⚫
[[Category:Chinese rice dishes]]
[[Category:Legume dishes]]
[[Category:Legume dishes]]

Latest revision as of 11:53, 25 February 2024

Not to be confused with Red beans and rice.
Red bean rice
Region or stateEast Asia
Associated cuisineChinese
Japanese
Korean
Main ingredientsRice, adzuki beans
Similar dishesKongbap

Red bean rice, called patbap (팥밥) in Korean, sekihan (赤飯) in Japanese, and hóngdòu fàn (红豆饭) in Chinese, is an East Asian rice dish consisting of rice cooked with red beans.

East Asian varieties[edit]

China[edit]

Hóngdòu fàn (红豆饭) is a traditional Chinese dish found in some regions of China. It is particularly common in Jiangsu province and eaten during the Winter Clothes Day. A legend from the Dafeng area of Yancheng, Jiangsu says that people eat a bowl of glutinous rice mixed with red beans on the Winter Clothes Day in Jiangsu to commemorate a shepherd boy who was slain by a landlord.[1][2] It is said that a long time ago, an adorable shepherd boy was born into a poor family. His parents could not support him, so he made a living by shepherding for a landlord.[3] One day, his carelessness in tending to the sheep resulted in those sheep falling into a valley and dying. After hearing the news, the landlord was extremely angry. Consequently, he beat and scolded the shepherd boy. The shepherd boy begged for the landlord to stop the relentless beating but he did not.[3] When the shepherd boy believed that he would die from the beatings, he fought against the landlord, but the landlord picked up a knife next to him and killed the boy. The blood of the shepherd boy stained the glutinous rice on the ground red. Coincidentally, that day was the 1st of October.[3]

In 2015, red bean rice was served to Prime Minister of India, Narendra Modi at a state banquet with General Secretary of the Chinese Communist Party, Xi Jinping in Xi'an, Shaanxi province.[4]

Japan[edit]

Sekihan

Sekihan (赤飯, lit. 'red rice', rice boiled together with red beans[5]) is a Japanese traditional dish. It is sticky rice steamed with adzuki beans, which give a reddish color to the rice, hence its name.[6]

The rice of ancient times of Japan was red[citation needed]. Therefore, red rice was used in Shinto divine work [ja]. Red rice has a strong taste of tannin, and its cultivation has been almost completely abandoned.[7]

Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such as Shichi-Go-San.[6] In some places it is customarily made when a young woman reaches menarche, although this is less common now than it was in the past.[8]

Sekihan is so strongly connected with celebrations that the phrase "Let's have sekihan" has acquired the meaning "Let's celebrate".[citation needed] It is believed that sekihan is used for celebrations because of its red color, symbolizing happiness in Japan.

It is usually eaten immediately after cooking but it may also be eaten at room temperature, as in a celebratory bento (boxed lunch). Sekihan is traditionally eaten with gomashio (a mixture of lightly toasted sesame and salt).

There are also regional varieties of sekihan. Some versions call for sugar instead of salt to give a sweet flavor. Others use amanattō (sweetened bean confectionery) or sasage (black cowpea beans) instead of adzuki.[9]

Korea[edit]

Patbap

Patbap (팥밥, [pʰat̚.p͈ap̚], lit. 'red bean rice') is a bap (cooked grain dish) made with non-glutinous white short-grain rice and adzuki beans.[10] Patbap has been mentioned in the documents such as Joseon Mussangsinsik Yorijaebeop (Korean: 조선무쌍신식요리제법; Hanja: 朝鮮無雙新式料理製法), the early cookbook that compiled the information how to make the traditional dishes of Joseon.[11] It is especially a traditional recipe of Pyongan Province, where adzuki beans are grown in abundance.[10] In Korean culture, it is usually eaten in the winter months, but it is also prepared for holidays and birthdays.[12] For that reason it is sometimes referred to as "birthday rice".[13]

Patbap is typically made in the same way as making huinbap (cooked white rice), with the additional step of mixing cooked whole adzuki beans with soaked white rice before boiling.[10] Fresh, undried beans can be used without boiling in advance.[14] Four parts rice and one part adzuki beans may be used, but the amount of adzuki beans can be adjusted to taste.[12][14] In some regions, uncooked red or black adzuki beans are husked and ground before being mixed with soaked rice.[10] In Korean royal court cuisine, rice was cooked in the water where adzuki beans were boiled.[10]

  • Patbap (팥밥) – Adzuki beans are boiled with 6–7 parts water until cooked but intact.[14] They are then mixed with soaked rice, and boiled again in water.[14] Usually, plain water mixed with the water in which the beans were boiled is used.[14]
  • Budungpat-bap (부둥팥밥) – Budung-pat means fresh (rather than dried) beans.[14] Ripe fresh adzuki beans are mixed with soaked rice and boiled.[14] Less water is used than with dried beans as the fresh beans contain moisture.[14]
  • Geopipat-bap (거피팥밥) – Geopi-pat means husked beans.[14] Red or black adzuki beans are husked, ground using a millstone, and mixed with soaked rice.[14] Husked adzuki beans are an ivory white color.
  • Jungdung-bap (중둥밥) – Whole adzuki beans are boiled in water and sieved, so that the water can be used to make reddish rice.[15] The sieved red beans can be sweetened and used in desserts.[15] If barley is also mixed in, the dish is called pat-bori-bap (팥보리밥; "adzuki bean and barley rice").[16] In Gangwon Province, a dish made with corn kernels (in place of rice) and adzuki beans is called oksusu-pat-bap (옥수수팥밥; "corn and adzuki bean rice").[17]

See also[edit]

References[edit]

  1. ^ "吃紅豆飯的習俗怎麼來的". 2017-11-25.
  2. ^ 《图解民俗大全-精编美绘版》(2012-5-1)."关心先人的送寒衣"( P230---P231)[1] Accessed 20 Dec. 2016
  3. ^ a b c 《节气时令吃什么》(2013-11-01)."十月初一——寒衣"( P187)[2] Accessed 20 Dec. 2016
  4. ^ "莫迪在西安感受善意获赠"用东方智慧浇灌友谊"--国际--人民网". world.people.com.cn. Retrieved 2021-09-21.
  5. ^ Kenkyusha's New Japanese-English Dictionary, ISBN 4-7674-2015-6
  6. ^ a b Tsuji, Shizuo; Fisher, M.F.K. (2007). Japanese Cooking: A Simple Art (25 ed.). Kodansha International. pp. 280–81. ISBN 978-4-7700-3049-8.
  7. ^ Itani, T; Ogawa, M (2004). "History and recent trends of red rice in Japan". Japanese Journal of Crop Science. 73 (2): 137–147. doi:10.1626/jcs.73.137.
  8. ^ Lebra, Takie Sugiyama (1985). Japanese Women: Constraint and Fulfillment. University of Hawaii Press. p. 72. ISBN 978-0-82481025-2. Retrieved 18 October 2018.
  9. ^ "Bring Yourself Good Luck With Sekihan, a Traditional and Auspicious Japanese Dish!". Japan Info. Archived from the original on 2019-09-03. Retrieved 2019-09-03.{{cite web}}: CS1 maint: unfit URL (link)
  10. ^ a b c d e 강, 인희. "Patbap" 팥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
  11. ^ "Patbap" 팥밥. Traditional Folk Cuisine Encyclopedia (in Korean (North Korea)). Rural Development Administration of Korea. Retrieved 19 December 2021.
  12. ^ a b "P'atpap" 팥밥. Korean Dishes (in Korean (North Korea)). Korean Association of Cooks. Retrieved 24 July 2017.
  13. ^ "팥밥 만드는 법, 생일밥하면 팥찰밥!". 씽씽 라이프 (in Korean). 2013-03-02. Retrieved 2017-08-17.
  14. ^ a b c d e f g h i j "Patbap" 팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
  15. ^ a b 강, 인희. "Jungdung-bap" 중둥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
  16. ^ "Pat-bori-bap" 팥보리밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
  17. ^ "Oksusu-pat-bap" 옥수수팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.

External links[edit]

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