The Okinawan version of beans and rice is called aka kashichi. This nutty, subtle dish—deceptively simple and surprisingly good—is a common ancestor offering at Okinawans’ twice-monthly visits to the cemetery. Glutinous rice, which is used to make mochi, was traditionally used only for special occasions. Even though this has been historically a celebratory dish, it is today also commonly eaten during lunch or dinner.
1 cup sweet rice (glutinous rice)
11⁄2 cups water, plus more for soaking rice and beans
1 tablespoon dried kidney beans, soaked for 4 hours
1 tablespoon dried black beans, soaked for 4 hours
Pinch of salt
1 teaspoon black sesame seeds
Soak rice in cold water for 30 minutes.
Boil soaked beans for 1 hour until tender, drain and rinse.
If using canned, skip this step but drain and rinse beans.
If cooking with a rice cooker, add sweet rice and beans to rice cooker with water and salt.
Cook according to manufacturer’s instructions.
If cooking on the stovetop, add rice and beans to a medium pot.
Bring to a boil uncovered and then immediately reduce to a low simmer.
Cover with a lid and cook for about 30 minutes.
Fluff rice with a fork before serving to separate grains.
Add sesame seeds and salt. Serve hot.
