One of the seasonal traditions in Japan is eating Itokoni (a simmered pumpkin and adzuki bean soup) on the winter solstice, the shortest day of the year. But why do we do this? The main reason is to help our bodies survive the cold winter and ward off colds and illness. Both pumpkins and adzuki beans are packed with nutrients, and the red color of the adzuki beans is also seen as a symbol of good fortune.

While each region in Japan has its own twist on the recipe, where I’m from, we make a sweet adzuki bean soup and simmer the pumpkin in it. You can also add mochi, a traditional Japanese rice cake, for extra flavor and texture. It’s an easy, warming dish that’s perfect for keeping cozy and healthy during the winter months.

Ingredients (4 Servings)

200g Adzuki beans 
200g Sugar (Cane Sugar recommended)
8 pinches salt
1/4 Medium Pumpkin (Cut into bite-size pieces)

Methods

Step 1 - Boil the pumpkin and set aside.
Step 2 - Rince the adzuki beans, place them in a pot, add 4 to 5 times the amount of water, and bring to a boil. Once it boils, discard the water.
Step 3 - Repeat this process twice.
Step 4 - Add the adzuki beans and 4 times the amount of water to the pot, cover, and simmer over low heat for 60 minutes.
Step 5 - Add the sugar and salt, then simmer over low heat for another 10 minutes.
Step 6 - Add the pumpkin and simmer for 3 minutes.