Sekihan: The Red Bean Rice of Japanese Celebrations

A pink-red dish of sticky rice and azuki beans has marked happy occasions in Japan for generations.

Published October 20, 2026 at 2:53 PM JST | By Tokyo Paul

Quick answer: Sekihan is a Japanese celebration dish of sticky rice steamed with azuki beans or similar beans, which tint the rice a rosy red. The color is traditionally believed to ward off misfortune and to bring good luck, so sekihan appears at happy occasions such as weddings, birthdays, Shichi-Go-San, graduations and coming-of-age celebrations. It is usually served with a sprinkle of gomashio, a mix of toasted sesame seeds and salt.

Ask many people in Japan what food says "congratulations," and sekihan is high on the list. Its name simply means red rice, yet the dish is far more than a color. It is a small piece of tradition that connects ancient rituals, seasonal festivals and the family table. This guide explains what sekihan is made of, why red matters, when it is served, how it varies by region and how a typical home version is prepared.

What is sekihan?

Sekihan is steamed glutinous rice mixed with beans, most often azuki, that give the grains a reddish hue. The word is made of "seki," meaning red, and "han," meaning cooked rice. Glutinous rice is the sticky, slightly chewy variety also used for mochi, so the dish has a pleasantly dense and satisfying texture.

The flavor is simple and gently savory, with the mild sweetness of the beans balancing a pinch of salt. It is traditionally served with gomashio, a topping of toasted sesame and salt, which adds crunch and fragrance. Although the red color is striking, sekihan is a humble dish that fits both home kitchens and special occasions.

Why is sekihan red?

Sekihan is red because the beans are cooked, and their cooking liquid is used to color the rice. In a typical method, the rice soaks in the reddish water from the beans, which turns the grains a soft pink or rosy tone. Soy sauce is sometimes added in small amounts to deepen the color and flavor.

Beyond the kitchen explanation, red has long been regarded as a lucky and protective color in Japan. It is traditionally believed to ward off misfortune, which is why red rice has been served on auspicious days. The color also reads as cheerful, which suits a dish meant for happy events.

When is sekihan eaten?

Sekihan is eaten on auspicious days and at celebrations. Common occasions include weddings, birthdays, graduations, coming-of-age celebrations and milestone events such as a sixtieth birthday. It is also served at Shichi-Go-San, the festival that celebrates children aged three, five and seven.

Its use has become less formal in some places, yet many households still enjoy it for special meals. Shops and food halls often sell ready-made sekihan too, so it can be easy to share even without cooking.

Where does sekihan come from?

Sekihan has deep roots in ancient Japanese food culture. One account traces the custom to harvest rituals of the Asuka period, when red rice was offered to the gods. The red color of the old rice came from natural pigments in the grain, and red was believed to repel evil spirits.

Over the centuries, the practice changed. Azuki porridge appears in literature from the Heian period, and eating red beans with rice became a celebration dish among privileged families in the Muromachi period. In the Edo period, white rice became more widely available, and cooks began tinting it red with beans, which developed into the sekihan known today.

What is the difference between azuki and sasage?

Azuki are small red beans, while sasage are a variety of black-eyed pea, and both are used in sekihan. Azuki are the more familiar choice in many regions, and they give the dish its classic gentle red color. Sasage are commonly used in the Kanto region, which includes Tokyo.

Both beans work well and either is correct for a celebratory dish. Cooks choose between them according to local custom and family habit. If you buy sekihan in a shop, the label usually tells you which bean has been used.

How does sekihan vary around Japan?

Regional versions of sekihan show how much local taste matters. In parts of Hokkaido, Tohoku and Yamanashi, sekihan is made with sweet candied beans called amanatto, which give it a sweeter profile. In parts of Chiba, peanuts are added, and in Nagaoka in Niigata, the rice is seasoned with soy sauce and mixed with kidney beans.

Other areas have their own variations too. One example is a three-color rice of red, yellow and white in Yanagawa, Fukuoka, and another is a sweet version with toasted sesame and sugar in Naruto, Tokushima. Trying a local sekihan is a wonderful way to taste regional traditions on a trip.

How is sekihan made at home?

Sekihan is made by cooking the beans, soaking the rice in the bean liquid and steaming it. One published recipe uses about two cups of glutinous rice and roughly 50 grams of azuki. The beans are boiled briefly, the first water is discarded, and they are simmered in fresh water until tender.

The bean liquid, lightly seasoned with soy sauce, is used to soak the rice overnight, which tints the grains. The next day, the rice and beans are steamed together for about forty minutes, with a little reserved liquid sprinkled over them during steaming. A rice cooker can be used as an alternative, and the dish is served with gomashio on top.

Can sekihan be eaten cold?

Yes, sekihan can be eaten warm or at room temperature. It is usually enjoyed shortly after cooking, when the rice is soft and fragrant, but it also keeps its taste at room temperature. That makes it a good choice for celebration bento lunches or for sharing in a box.

Because sticky rice is filling, sekihan is often eaten in smaller portions beside other festive dishes such as grilled fish, simmered vegetables and clear soup. The rice is also easy to shape into rice balls, a portable form that is ideal for picnics.

Is there a day for sekihan?

Yes, November 23 was designated Sekihan Day in 2010 by people working to keep the tradition alive. The goal was to help preserve the custom and encourage people to enjoy it.

This is a fun, informal observance rather than an official holiday. Home cooks can use the day as a cheerful reason to try making the dish. If you are visiting Japan in late autumn, sekihan can be a pleasant treat to look for.

Frequently Asked Questions

What is sekihan?

Sekihan is a Japanese celebration dish made of glutinous rice steamed with azuki or other beans that tint it red. The name means red rice. It is traditionally served at happy occasions such as weddings, birthdays and Shichi-Go-San, usually with gomashio, a mixture of toasted sesame seeds and salt.

Why do Japanese people eat red rice for celebrations?

The red color is traditionally believed to ward off misfortune and bring good luck, so sekihan has long marked auspicious days. Its roots go back to ancient rituals in which red rice was offered to the gods. Over time, the dish settled into festive meals for weddings, birthdays and milestones.

Is sekihan sweet?

Sekihan is mildly savory rather than sweet. The beans add a gentle natural flavor, and gomashio on top adds a salty and nutty touch. Some regional versions, such as those with sweet candied beans or sugar and sesame, are sweeter, so the taste can vary depending on where you try it.

Further Reading

To explore further, see Sekihan, Sekihan recipe from Kikkoman and Tracing the origins and spread of sekihan, SHUN GATE.

Keep Exploring

More guides from Tokyo Paul: Shichi-Go-San: Japan's Celebration of Children in Kimono, Mochi: Japan's Pounded Rice Cake and the Mochitsuki Tradition and Isshomochi: The First Birthday Rice Cake Ceremony.