Sekihan

Sekihan means "red rice" in Japanese.

It's made with sweet rice, the sticky rice mochi is made from, and azuki beans.

It's eaten for special occasions.

I bought some the other day in anticipation of a new niece or nephew being born, but no arrival yet.

I bought this from Fugetsu-Do.

I made a quick trip downtown the other day to Fugetsu-Do, and the Sekihan was freshly made, it was still warm.

Had to get a couple of packages.

You can serve it as-is, or you can make little nigiri.

O-nigiri is rice pressed together.

This is the gadget I use to make this type of onigiri.

You can find it at Marukai or Nijiya Markets.

Simply fill with rice.

It's best to fill it loosely, not pack the rice in.

Then you put the top on and press down.

That cuts the top.

Flip the nigiri maker to the other side.

Gently press the rice out using the holes.

It comes garnished with black sesame seeds and a little bit of salt from Fugetsu-Do.

Oishisou!

(Looks delicious!)

Itadakimasu!

***

Sekihan always reminds me of my aunt.

Auntie Kiku.

I love this picture of Auntie Kiku and Uncle Art.

But I am looking for my favorite picture of them, the one I remember gazing at, when I was a little girl.

It's a picture of the two of them, standing in Bachan's driveway, on the day of their engagement party.

I love that picture.

I loved hearing Auntie talk about her 'spindly arms and legs'.

So cute!

Auntie Kiku loves sekihan.

She would bring it to birthday parties or other family celebrations.

I miss Uncle Art.

Uncle Art is the uncle I remember most in the kitchen.

He always made the gravy at Thanksgiving, his gravy was the best.

My cousin Tim has a lot of his dad in him.

It makes me smile when I see it in these photos.

No printable recipe for Sekihan.