Red bean rice explained

Red bean rice
Region:East Asia
Main Ingredient:Rice, adzuki beans
Similar Dish:Kongbap

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

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 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. 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 1 October.

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

Sekihan (Japanese: 赤飯,, 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. Therefore, red rice was used in Shinto . 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". 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

Patbap (Korean: 팥밥, pronounced as /ko/,) 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, 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. 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. 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. In some regions, uncooked red or black adzuki beans are husked and ground before being mixed with soaked rice. In Korean royal court cuisine, rice was cooked in the water where adzuki beans were boiled.

See also

External links

Notes and References

  1. Web site: 25 November 2017. 吃紅豆飯的習俗怎麼來的.
  2. 《图解民俗大全-精编美绘版》(1 May 2012)."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 December 2016
  3. 《节气时令吃什么》(1 November 2013)."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 December 2016
  4. Web site: 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. 21 September 2021. world.people.com.cn.
  5. Kenkyusha's New Japanese-English Dictionary,
  6. Book: Tsuji . Shizuo. M.F.K. . Fisher . Japanese Cooking: A Simple Art. Kodansha International . 2007. 25 . 280–81. 978-4-7700-3049-8.
  7. Itani . T . Ogawa . M . History and recent trends of red rice in Japan . Japanese Journal of Crop Science . 2004 . 73 . 2 . 137–147 . 10.1626/jcs.73.137. free .
  8. Book: Lebra . Takie Sugiyama . Japanese Women: Constraint and Fulfillment . 1985 . University of Hawaii Press . 978-0-82481025-2 . 72 . 18 October 2018.
  9. Web site: Bring Yourself Good Luck With Sekihan, a Traditional and Auspicious Japanese Dish! . Japan Info. en-US. 3 September 2019. usurped. https://web.archive.org/web/20190903120952/https://jpninfo.com/51812. 3 September 2019.
  10. Web site: Patbap. 강. 인희. Encyclopedia of Korean Culture. Academy of Korean Studies. ko. ko:팥밥. 24 July 2017.
  11. Web site: Patbap. Traditional Folk Cuisine Encyclopedia. Rural Development Administration of Korea. ko-KP. ko:팥밥. 19 December 2021.
  12. Web site: P'atpap. Korean Dishes. Korean Association of Cooks. ko-KP. ko:팥밥. 24 July 2017.
  13. News: 팥밥 만드는 법, 생일밥하면 팥찰밥!. 2 March 2013. 씽씽 라이프. 17 August 2017. ko.
  14. Web site: Patbap. Doopedia. Doosan Corporation. ko. ko:팥밥. 24 July 2017.
  15. Web site: Jungdung-bap . 강. 인희. Encyclopedia of Korean Culture. Academy of Korean Studies. ko. ko:중둥밥. 24 July 2017.
  16. Web site: Pat-bori-bap. . . ko. ko:팥보리밥. 24 July 2017.
  17. Web site: Oksusu-pat-bap . Doopedia. . ko . ko:옥수수팥밥 . 24 July 2017.