In Japan, we commonly eat sekihan (red bean rice) for celebrations. It’s usually made with adzuki beans, which give the rice its reddish color. But in Hokkaido, where I was born and raised, we use "amanatto"(sweetened kidney beans) instead of adzuki beans, which makes the dish slightly sweet. Sprinkling black sesame & salt on top creates a perfect balance between the sweetness of the beans and the saltiness.
Since the rice doesn't turn red on its own when using amanatto, we add just a tiny bit of food coloring. It’s easy to find plant-based, all-natural food colorings without any artificial additives these days, and is really convenient.

From the Yakuzen perspective, sekihan made with amanatto helps replenish Qi and restore physical strength. Glutinous rice warms your body and strengthens the spleen and stomach, so it's especially great for anyone who feels tired or has a low appetite due to digestion not quite being at its best.

It’s also easy to make—so I hope you’ll give it a try!

Ingredients 

3 Go (3 rice cooker cups, 450 g) Uncooked Mochigome(Japanese glutinous rice)
1 pinch Salt
1 package Amanatto (sweetened kidney beans)
Black sesame seeds and salt
Red food coloring *optional

Method

*We use a rice cooker to make this sekihan.
Step 1 - Wash the glutinous rice and soak in cold water for 5 hours, then drain.
Step 2 - Cook rice - Put the rice in a rice cooker and salt, then pour cold water until 2 Go line. Add the coloring and mix.
Step 3 - Meanwhile, wash the amanatto gently to remove excess sugar, then drain.
Step 4 - Once the rice is cooked, add the amanatto, mix gently then let it sit for 30 minutes.
Step 5 - Serve the rice and sprinkle the black sesame seeds and salt on top. Enjoy!