Kiinai Okowa ｜ Our Regional Cuisines

1. Wash the glutinous rice and soak it in water with half of the kuchinashi seeds overnight. Drain in a colander.

2. In a pot, add 500ml of water and the remaining kuchinashi seeds. Bring to a boil, then turn off the heat and crush the seeds through a strainer.

3. Soak the black beans with a piece of iron nail overnight. Boil for about 30 minutes with the nail, then drain in a colander. The iron in the nail prevents color fading and preserves the natural black color of the beans without affecting the taste.

4. In a rice cooker, combine the soaked rice (step 1) and the crushed kuchinashi mixture (step 2). Add the pre-boiled black beans (step 3) on top and cook.