November 23 is “Red Rice Day” Brown, sweet … Discover local red rice nationwide

November 23 is “Red Rice Day”. Free distribution event

Formula supervisor (pictured above): Miki Sakashita

“Red rice” is indispensable on the dining table during Halle as 753, entrance ceremony, maturity ceremony. I think the interesting memories with the Southern trees are still alive and kicking in you.

It is said that the roots of the red rice plant are in the old custom of worshiping red rice, which is said to be “amulet color”, to God. In the books of the Middle Heian period, the original form of red rice appeared as “Azuki porridge”. In the second half of the Edo period, red rice, made by coloring white rice with simmered red beans, was considered healthy and popular on people’s dining tables during Halle Day.

November 23 was established as “Red Rice Day” to think about what Japanese culinary culture is through red rice, which is widely available across the country. On this day, a new festival is held at temples and other locations across the country to thank the harvest of the year and to dedicate five grains such as red rice. At Meiji Jingu, an event will be held to distribute red rice for free.

Brown, with potatoes, “sesame sugar” hanging … Interesting local red rice

Red rice shoyu eaten around Nagaoka city, Niigata prefecture

Dear red rice all over the country. Did you know that there is unique “local red rice” in every region?

The popular red rice sauce in Nagaoka City, Niigata Prefecture, reversed the recipe for “red rice = red”. It has a brown appearance and a fragrant soy sauce smell. The origins are unknown, but it is said that the cooking culture on celebratory days using soy sauce and green beans, low-quality products in the Edo period, was established. It is said that it has a good reputation among tourists as it is lined with Japanese sweets shops and supermarkets in and outside Nagaoka city.

Red rice in Saku city, Nagano prefecture, uses large flower peas

Red rice in Saku City, Nagano Prefecture, using large flower beans, also stands out as a dish that uses local specialties. A special kind of flower bean used to make red rice can be eaten around Saku City, Nagano Prefecture. The large and roaring flower peas not only affect the appearance but also the deliciousness. The mild sweetness comes from the soft cooked pea flowers.

Boiled red rice mixed with sweet potato, national famous dish called “Okuetsu no Satoimo”, is popular at home in Ono City, Fukui Prefecture. In Chiba Prefecture, you can eat red rice with sweet boiled peanuts, which is a specialty.

Red rice in Naruto city, Tokushima prefecture, sprinkled with sesame and sugar is done

Speaking of what to sprinkle on red rice is “sesame salt”, but in Naruto city, Tokushima prefecture, the standard is to sprinkle the sesame seeds and the way up last. The saying goes back to the Edo period. At that time, Naruto was famous as one of the top salt fields in Japan. It is said that because salt is a special product, sugar, considered a valuable commodity for Halle’s day, is sprinkled on red rice and served on the dining table. In the local area, this very popular sugar-coated red rice dish is served on the lunch menu.

Easy for girls Zubora! Red rice with sweet red natto

Red rice made with sweet natto is eaten around Kofu city and Fuebuki city in Hokkaido, Aomori prefecture and Yamanashi prefecture.
In Hokkaido, “making it easy for even working women to do”, the first president of a college with a nutrition process in Sapporo, used sweet natto without soaking and a time-saving recipe by using food reds to color. Supposed to have spread.
The creator of Zubora Girls tried to do it as soon as she came up with it.

Ingredients rice, sweet natto, red food, sesame salt

The ingredients include the same amount of glutinous rice and non-glutinous rice (2 packs in total), sweet natto varieties containing 4 types of Kintoki beans, Uguisu beans, Shirahana beans and local supermarket small beans, sesame salt and real red product. ..

Combine the rice, sharpen and then pour water according to the memory of 2 into the kettle of the rice cooker. Add a little red until the water turns pale pink then press the start cooking button. (I cooked it on the “white rice mode”.) Even when it cooks for a short period of time, the coloring process is not skipped, but it is actually cooking all day.

Once cooked, place the sweet natto on top of the rice and steam it in the rice cooker for about 5 minutes. Then the sugar coating on the surface of the sweet natto melts, creating a pearl-like shine. Mix the sweet natto and rice so as not to lose shape, place in a bowl and sprinkle with sesame salt to finish.

The sweet natto rice is finished

It was so easy that I couldn’t beat it, although it looked pretty good. Taste more like sweets than rice. Rice mochi attracts the sweetness of the sweet natto, it looks like a rice cake. It was quite sweet, so my honest impression was that it was delicious, but any meal was difficult, but on the contrary, the impression was that it was a special dish.

Before mixing sweet natto with rice, it seems that the sweetness can be curbed by adding in a saucepan and adding sugar, or adding a pinch of salt and cooking rice. It tastes good for kids, so it’s perfect for kids’ days and chicks festival.

The common point of each unique red rice is a “special feeling”. From recipes that add special unusual procedures and use special ingredients, I feel warm when celebrating the important day of family or someone.
On Red Rice Day, why don’t you think of “kindness” in Japanese culinary culture?