Sekihan—Azuki Beans and Sticky Rice (Japan) Recipe

Sekihan—Azuki Beans and Sticky Rice (Japan) Recipe


This colorful but rather bland dish is often served on holidays and special occasions.


1 1/8 C
“sticky,” “sweet,” or “glutinous” rice
1/4 C
regular white rice
2 oz.
dried red Azuki beans (if not in your supermarket, see a whole foods market, worldwide foods market, or health food store)
1/2 tsp
1 tsp
sugar (optional)
black sesame seeds and salt for topping (optional)


  1. Combine both types of rice and rinse well. Allow rice to drain in a wire colander for 30 minutes.
  2. Soak beans overnight or for half a day. Then put them into a small pot with enough water to cover them and bring to a boil. Drain beans into a colander, discarding this water.
  3. Put beans back into the small pot and add 2½ cups of water. Bring to a boil again, then turn heat down and allow them to simmer for about 15 minutes, until the beans can be smashed with your fingers.
  4. Drain beans again, this time reserving the reddish liquid. Cover drained beans with plastic wrap to keep them from drying out.
  5. Cook rice in a rice cooker or heavy-bottomed pot, using the red bean liquid plus any more water needed to make 3 cups. Add beans, salt, sugar if desired, and cook mixture over lowered heat until rice and beans are tender.
  6. Stir gently and serve. Top with black sesame seeds mixed with a little salt (optional) If you can’t find black sesame, toast some white sesame seeds in a small skillet, add a light sprinkle of salt, and use as a topping.


Adapted from

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