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  7. Otsubo (Simmered Red Beans and Japanese Taro)

Otsubo (Simmered Red Beans and Japanese Taro) ｜ Our Regional Cuisines

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  • Fukui Prefecture

    Otsubo (Simmered Red Beans and Japanese Taro)

Otsubo (Simmered Red Beans and Japanese Taro)

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  • Otsubo (Simmered Red Beans and Japanese Taro)
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    Image Source : Asada Cooking School Co. Ltd.

  • Otsubo (Simmered Red Beans and Japanese Taro)
    DOWNLOAD

    Image Source : Asada Cooking School Co. Ltd.

  • Main lore areas

    Reihoku Region

  • Main ingredients used

    Red beans, Satoimo (Japanese taro), Sugar, Salt

  • History/origin/related events

    Around the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (January 16th), every branch of Jodo Shinshu holds the biggest event called "Hoonko" from autumn to the New Year, and the event is called "honko-san" or "okosama" in Fukui Prefecture. This event is to commemorate the founder Shinran and to appreciate his doctrine and virtue. "Otsubo" is one of "shojin ryori" (vegan cuisine for Buddhist monks) to be served to people joining the event, and served with "ozen" (four-legged small tray to serve meals) at "Hoonko". It is s traditional rule to put simmered red beans and satoimo (Japanese taro) into an "otsubo" (food pot). It is said that red bean was Shinran’s favorite food and his disciple monk Dochin often offered mochi with red beans to him. Therefore, there are several "shojin ryori" using red beans from various regions beside "Otsubo" at "Hoonko".

  • Opportunities and times of eating habits

    It is served to people joining "Hoonko" or memorial services.

  • How to eat

    Rinse red beans and boil, then dump the hot water used for boiling beans to remove scum. Add plenty of water and boil again until the beans get soft. Add half amount of sugar and heat in low heat, then add rest of sugar and salt. Put satoimo (Japanese taro) peeled and cut into bite-size then boiled in salty water into an "otsubo". The tip to make the dish delicious is to add sugar after beans become soft. When you peel Japanese taro, not to peel with a knife, but to scrape the skin, and cut it in the similar size. This process enables to boil each piece equally and to prevent from breaking its shape.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is naturally inherited when it is cooked at "Hoonko". Also, there are events to enjoy "Hoonko" cuisine, and the number of Japanese inn serving this dish is increasing.

RECIPE

Ingredients (4 servings)

  • Red beans 1 cup
  • Satoimo (=Japanese taro) Middle size 10
  • Sugar 1 cup
  • Salt 1／2 tsp.

How to cook

  • 1. Rinse red beans and put them with water into a pan to heat.

  • 2. Once boiled, dump the hot water. Then add plenty of water and boil again until the beans get soft.

  • 3. Add half amount of sugar and simmer with low heat.

  • 4. Add the rest of sugar. Once dissolved, add salt.

  • 5. Peel satoimo and cut into bite-size, then boil with salted water.

  • 6. Add 5 into 4 and simmer.

  • 7. Stop heating, then put it into a "tsubo" (food pot). Serve it with "ozen".

provider : "Soup Fukui" (JA Fukui Chuo-kai)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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