Okowa

Japanese rice dish

Okowa (おこわ) is a traditional Japanese dish made from glutinous rice (also known as sticky rice) that is steamed and often mixed with various ingredients. It is a popular dish in Japan, especially during festivals and special occasions.

Preparation

Okowa is prepared by steaming glutinous rice, which gives it a sticky texture. The rice is typically soaked in water for several hours before steaming to ensure it cooks evenly. Once the rice is steamed, it is mixed with a variety of ingredients, which can include chestnuts, red beans, mushrooms, and vegetables. The choice of ingredients can vary depending on regional preferences and the occasion for which the dish is being prepared.

Okowa bento by Yonehachi, Takashimaya Singapore

Varieties

There are several varieties of okowa, each with its own unique flavor and ingredients. Some popular types include:

• Kuri Okowa (栗おこわ): Made with chestnuts, this variety is often enjoyed during the autumn season when chestnuts are in abundance.
• Sekihan (赤飯): A celebratory dish made with red beans, giving the rice a reddish color. It is traditionally served during festivals and special occasions such as weddings and birthdays.
• Gomoku Okowa (五目おこわ): A mixed okowa that includes a variety of ingredients such as chicken, mushrooms, and vegetables.

Cultural Significance

Okowa holds cultural significance in Japan and is often associated with celebrations and festivals. It is a dish that symbolizes good fortune and happiness, making it a popular choice for events such as New Year celebrations, weddings, and other festive occasions.

Serving

Okowa is typically served as part of a bento (lunch box) or as a side dish. It can be enjoyed hot or at room temperature, making it a versatile dish for various settings. The sticky texture of the rice allows it to hold its shape, making it easy to pack and transport.

Related pages

• Japanese rice
• Japanese cuisine
• Sekihan
• Bento