Azuki Gayu (あずき粥), red bean porridge, is a delightful blend of simmered Azuki beans and rice. Unlike ordinary white porridge, it takes on a red hue, and this color has been recognized for its mystical power. It has been used to ward off disasters during house moving or embarking on a journey. Moreover, it holds a special place as a culinary treasure for festive occasions, shrine festivals, and annual events, with a prominent role during Little New Year (January 15th).
Azuki red beans stand as a deeply rooted traditional ingredient in Japanese cuisine, with an ancient history traced through various literary and historical records. These records indicate that Azuki beans have been cultivated and utilized since ancient times. In modern times, dishes like Azuki Gayu remain an indispensable part of Japanese cuisine, especially during winter’s seasonal events. Eating Azuki porridge on the 15th day is believed to dispel evil spirits for the year.
Besides, Azuki beans boast a rich nutrient profile, serving as an excellent source of protein, fiber, B-vitamins, minerals, and more. Recognized for their nutritional value and perceived warming effect on the body, azuki porridge is embraced as a health-conscious choice during the cold season.
While Azuki Gayu can be sweetened with sugar, we prefer to keep it savory, making it a wholesome meal. Although the dish is easy to prepare, it requires some time to soften the red beans unless a pressure cooker is used, which is a convenient option. Or on a chilly day when you plan to stay indoors, set a pot on the stove and make Azuki Gayu. Not only will it fill your kitchen with warmth, but it will also treat you to a deliciously hot meal. We hope you give it a try soon!
Azuki Porridge
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Ingredients
- 1/4 cup Azuki red beans
- 1/2 cup Japanese rice using a 8 oz (240 ml) cup
- 1/2 tsp salt
Instructions
- Wash rice, and strain. Set aside.
- In a pot, combine Azuki red beans and 2 cups of water. Bring to a boil for 2 minutes, then strain. Return the beans to the pot with 3 cups of water and simmer on low heat for 45-50 minutes.
- Strain the beans, but retain the cooked water this time. Add additional water to the cooked water to make a total of 4 cups of liquid.
- In the pot, combine the rice, cooked beans, and salt, and add the liquid. Cook on low heat for 30-40 minutes.
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