Practice JLPTMeaning
赤飯 (せきはん, sekihan) is a bonus vocabulary word meaning “cooked rice and red beans”.
Kanji in this word
Example sentences 12
母が 誕生 日にお 赤飯を 炊いてくれた
My mother made steamed rice with red beans on my birthday.
赤飯は通常蒸して作る。
Sekihan (glutinous rice steamed with red adzuki beans) is usually steamed.
新潟県には醤油赤飯と呼ばれるものが存在する。
Further, a different type of steamed rice called "shoyu-sekihan" (literally, "sekihan rice seasoned by shoyu or soy bean sauce") is eaten in Niigata Prefecture.
赤飯もおこわに含まれ、狭義では赤飯のことを指す。
Sekihan (glutinous rice steamed with red beans) is also included in okowa, and okowa represents sekihan in a narrow sense.「
北海道や山梨県には甘納豆を赤飯に入れる風習がある。
In Hokkaido and Yamanashi Prefecture, it is a custom to use amanatto for sekihan (festive red rice) instead of small beans.
ハレの日には、餅、赤飯、白米、尾頭つきの魚、日本酒などが飲食された。
On hare days, food and drinks such as mochi (rice cakes), sekihan (glutinous rice cooked with azuki beans), white rice, fish with the head and the tail, and Japanese rice wine were consumed.
赤い色のついた豆の煮汁は冷まし、米を浸しておく事で赤飯の色付けとする。
Cool down the red-colored broth of the parboiled beans or peas, and immerse the rice in it in order to make the rice reddish when it's steamed or boiled.
地方によって女児の初潮を祝して赤飯を振舞う習慣があったが、廃れつつある。
People in some regions had the custom of serving sekihan rice in celebration of a girl's first menstruation, but that custom is now going out of fashion.
現在は祭りや誕生祝いなど吉事に赤飯を炊くが、古くは凶事に食べていた（→ハレとケ）。
Although sekihan rice is now prepared for fortunate events, in the old days it was eaten in unfortunate incidents (=>"Hare and Ke" (the dichotomy of sacred and profane)).
赤飯（せきはん）とはもち米に小豆またはササゲ（大角豆）を1～2割混ぜて蒸しあげた飯である。
"Sekihan" means glutinous rice steamed with red adzuki beans or black-eyed peas at the rate of 10 to 20 percent of the total.
赤飯」という名がついているが一般的な赤飯のように赤くはなく、どちらかというと五目おこわのように茶色に近い。
Although this name pertains to "sekihan," it's not as reddish as the usual sekihan rice but is instead somewhat brownish, resembling gomoku-okowa (glutinous rice steamed with various vegetables or fish).
それを紙に包みなさい. Wrap it up in paper [tinfoil].平安時代より贈答をする際には進物を紙で包むよううになり、赤飯に添えるごま塩包み、香包み、金包み、扇包み、のし包みなど、それぞれの紙の折り方が決められていた。
In the Heian period, gifts started to be wrapped by a sheet of paper when they were presented, and various techniques to fold a sheet of paper were developed, such as Gomashio-zutsumi for Sekihan (Tinted rice with reddish color of azuki beans), Ko-zutsumi, Kane-zutsumi, Ogi-zutsumi, etc.