Sekihan Red Rice Recipe with Gomashio

Sekihan (red rice) is a traditional Japanese dish that graces every celebratory table. Glutinous rice is cooked in the liquid from simmered azuki beans, giving it a beautiful red color. It has long been prepared for family milestones such as school entrance ceremonies, Shichi-Go-San, and birthdays.

This article covers the basic sekihan recipe using both a rice cooker and a steamer. We also explain how to make gomashio (sesame salt) from scratch, so you can create a festive Japanese spread right here in Ho Chi Minh City.

The Meaning and Culture of Sekihan

In Japan, the color red has long been believed to ward off evil spirits. Because sekihan uses azuki-cooking liquid to dye the glutinous rice red, it is considered an auspicious food eaten at celebrations and joyful events.

Today, the tradition of cooking sekihan continues for occasions like school entrance ceremonies, Shichi-Go-San, birthdays, and housewarming parties. While packaged sekihan is sold at supermarkets and convenience stores, homemade sekihan has an incomparable aroma and texture.

Ingredients (serves about 4)

Red Rice

• Glutinous rice (mochigome): 2 go (about 300g)
• Dried azuki beans: 50g
• Water: as needed
• Salt: 1/2 teaspoon

Gomashio

• Black sesame seeds: 2 tablespoons
• Salt: 1 teaspoon

Preparing the Azuki Beans

The most important step in making sekihan is pre-cooking the azuki beans.

1. Rinse the azuki beans, place in a pot and cover with plenty of water
2. Bring to a boil over high heat, simmer for 2–3 minutes, then discard the water (this removes bitterness)
3. Add fresh water and simmer on low heat for 20–30 minutes, until the beans can just be crushed between your fingers
4. Separate the beans from the cooking liquid. Do not discard the liquid — it will be used to cook the rice
5. Transfer the liquid to a separate bowl and aerate it by lifting and pouring repeatedly with a spoon (oxidation makes the red color more vivid)

Take care not to overcook the beans — they should still be slightly firm so they do not fall apart during cooking.

Rice Cooker Method

1. Rinse the glutinous rice, soak for at least 2 hours, then drain
2. Place the rice in the rice cooker inner pot
3. Add the azuki cooking liquid, adjusting to slightly below the 2-go water line (top up with plain water if needed)
4. Add salt and stir briefly
5. Place the cooked azuki beans on top of the rice without mixing
6. Cook using the 'okowa' or 'white rice' setting
7. Once done, let it rest for 10 minutes, then gently fold together, being careful not to crush the beans

Steamer Method (Traditional)

For a more authentic result, use a steamer.

1. Rinse the glutinous rice and soak overnight (6–8 hours) in the azuki cooking liquid
2. Drain through a colander (keep the liquid)
3. Fill the steamer with water and bring to a boil
4. Line with a steaming cloth and spread the rice and beans evenly
5. Steam over high heat for about 30 minutes
6. Partway through, sprinkle the reserved cooking liquid over the rice once
7. Steam for another 10–15 minutes until done

Steaming produces a fluffier texture and a more vivid red color.

How to Make Gomashio

Gomashio is the essential finishing touch for sekihan. Store-bought is fine, but homemade tastes entirely different.

1. Toast black sesame seeds in a dry pan over low heat for 2–3 minutes, taking care not to burn them
2. Remove from heat when the seeds start to pop
3. Lightly grind in a mortar, add salt and mix

The standard ratio is 2 parts sesame to 1 part salt, but adjust to taste. If you do not have a mortar, crush lightly in a zip-lock bag with a rolling pin.

Tips for Making Sekihan in Ho Chi Minh City

• If azuki beans are hard to find, sasage beans (a similar legume) work well as a substitute. Sasage holds its shape better during cooking
• Because of HCMC's high temperatures, soak the rice in the refrigerator
• Vietnam also has a tradition of red sticky rice (xoi gac, xoi dau). Bringing sekihan to your child's school events can be a wonderful conversation starter with Vietnamese friends

Summary

Once the azuki beans are properly pre-cooked, the rest of sekihan comes together easily in a rice cooker. A sprinkle of gomashio elevates it from a festive dish to one that brightens any everyday meal as well.

Glutinous rice and azuki beans are available on the Farmi app. Celebrate your child's birthday or a family anniversary with a pot of homemade sekihan.

FAQ

Q. Are there any beans I can use instead of azuki? A. Sasage beans are the top recommendation. They hold their shape well and have traditionally been used in celebratory sekihan because they do not split open — splitting was considered inauspicious.

Q. My sekihan color turned out pale. What can I do? A. Aerate the cooking liquid by repeatedly lifting and pouring it with a rice paddle to expose it to air. This oxidation process makes the red much more vibrant than using the liquid directly.

Q. Can sekihan be frozen? A. Yes. Wrap individual portions in plastic wrap and freeze. Reheat in the microwave when ready to eat. It keeps for 2–3 weeks.

Q. Is sweet or non-sweet sekihan more common? A. It varies by region, but non-sweet sekihan is the mainstream. In Hokkaido and parts of Tohoku, a sweet version made with sweetened beans is also popular.

Note: This article and some images were created with AI assistance and reviewed by our editorial team before publication.