It seems that red rice used to be steamed red rice. During the Edo period, red rice was replaced by the modern rice, but the custom of offering red rice remained, and it is said that red rice was later made by coloring white rice with red beans.

If the rice is not allowed to absorb the water, the core will remain and it will not be cooked plump, so wash it the day before or the morning of the day you plan to serve it, place it in a colander, and soak it in seasoned red bean broth about 30 minutes before cooking. Then mix the rinsed glutinous rice with the water used to soak the red beans, but if you mix it as is, the rice will be full of red beans, so adjust the amount.
Also, if you boil the beans too long when soaking them, the skin will break and they will not be able to be served at a celebration. It is best to boil them over medium-low heat so that the beans can move around. If the broth is warm, the color of the beans will not stick to the rice, so let it cool before soaking. When steaming, open the middle part and make it into a donut shape to improve steam convection and steam quickly and beautifully. And pouring seasoned broth over the rice during steaming will make it fluffy. For meals, we often use rice, which is the staple food of Japanese people, so we want to be particular about where it is produced. We blend several types of rice, but just like miso, blending rice improves the texture and stickiness, making it more delicious. It is also essential to use delicious water for cooking rice. Water that has been passed through a water purifier has less odor, so we use a special water purifier at home.
The meal is served at the end of a course meal, so it leaves a strong impression on customers. The dishes come out one after the other, and then there is a pause before the last one is served, so customers can eat with a fresh feeling, as if changing the taste in their mouth. If customers have a good impression there, I think they will come back as repeat customers, so I want to provide the pickles without skimping on anything.

① Wash and rinse the non-glutinous rice.

②Soak the red beans in water overnight. Then, put them on the fire and boil them for about 15 to 20 minutes. Be careful not to break the skin of the beans. Cool them down and let them become bright in color.

3) Separate the red beans from the broth, add light soy sauce and salt to the broth to season, add kelp and soak the glutinous rice in it to add color.

4. Place in a colander and spread on a cloth, mix in the red beans and steam.

⑤Steam while sprinkling the seasoned red bean broth three times.