Okowa: Difference between revisions
Wikilover90 (talk | contribs) No edit summary |
Wikilover90 (talk | contribs) No edit summary |
||
| Line 1: | Line 1: | ||
[[File:Okowa Bento by Yonehachi, Takashimaya Singapore.jpg|thumb|Okowa Bento]] |
[[File:Okowa Bento by Yonehachi, Takashimaya Singapore.jpg|thumb|Okowa Bento]] |
||
'''Okowa''' おこわ (強飯) (okowa) is a [[Japanese cuisine|Japanese]] [[Steaming|steamed rice dish]] made with glutinous rice mixed with meat or vegetables.<ref> "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, {{ISBN|1136402691}} </ref> It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa). <ref>''A Taste of Japan'', Donald Richie, [[Kodansha]], 2001, {{ISBN|4-7700-1707-3}}</ref> The word Okawa in Japanese can mean Sekihan or Kowameshi. Okawa is also referred to boiled glutinous rice blended with azuki beans to give it red color for festive look. It is generally made by boiling regular rice with azuki beans.<ref> "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi {{ISBN|9781928914655}}</ref> Sometimes, dishes made by blending different rice varieties is also known as Okowa. <ref>"Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, {{ISBN|9781607743705}}</ref> |
'''Okowa''' おこわ (強飯) (okowa) is a [[Japanese cuisine|Japanese]] [[Steaming|steamed rice dish]] made with glutinous rice mixed with meat or vegetables.<ref> "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, {{ISBN|1136402691}} </ref> It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa). <ref>''A Taste of Japan'', Donald Richie, [[Kodansha]], 2001, {{ISBN|4-7700-1707-3}}</ref> The word Okawa in Japanese can mean Sekihan or Kowameshi. Okawa is also referred to boiled glutinous rice blended with azuki beans to give it red color for festive look. It is generally made by boiling regular rice with azuki beans.<ref> "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi {{ISBN|9781928914655}}</ref> Sometimes, dishes made by blending different rice varieties is also known as Okowa. <ref>"Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, {{ISBN|9781607743705}}</ref> Meant to be eaten at room temperature, Okowa is used to make onigiri due to its capacity to be frozen well. |
||
==Method to make Okowa Riceballs== |
==Method to make Okowa Riceballs== |
||
| Line 14: | Line 14: | ||
==Variations== |
==Variations== |
||
Okowa can be mixed with any kind of meat or vegetable composition, kept with the basic rice and different flavors. Some traditional accompaniments, include, sweet potato, chestnuts (pre-cooked), bamboo shoot (boiled) and in the meat add-on, you can mix char siu pork, roasted duck or diced sausage. |
Okowa can be mixed with any kind of meat or vegetable composition, kept with the basic rice and different flavors. Some traditional accompaniments, include, sweet potato, chestnuts (pre-cooked), bamboo shoot (boiled) and in the meat add-on, you can mix char siu pork, roasted duck or diced sausage. Other methods of cooking rice, includes, the kayu, the dango, the ojiya, the mochi, and the sushi. |
||
== History == |
== History == |
||
Originally referred to plain glutinous rice made in steam, Okowa today refers to red rice, sekihan. White steamed rice is called by another name. <ref>Japanese Cooking: A Simple Art |
Originally referred to plain glutinous rice made in steam, Okowa today refers to red rice, sekihan. White steamed rice is called by another name. <ref>Japanese Cooking: A Simple Art |
||
Cookery, Food and Drink Series", Shizuo Tsuji, {{ISBN|9784770030498}}</ref> |
Cookery, Food and Drink Series", Shizuo Tsuji, {{ISBN|9784770030498}}</ref> |
||
==References== |
==References== |
||
Revision as of 19:33, 6 November 2018
Okowa おこわ (強飯) (okowa) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables.[1] It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa). [2] The word Okawa in Japanese can mean Sekihan or Kowameshi. Okawa is also referred to boiled glutinous rice blended with azuki beans to give it red color for festive look. It is generally made by boiling regular rice with azuki beans.[3] Sometimes, dishes made by blending different rice varieties is also known as Okowa. [4] Meant to be eaten at room temperature, Okowa is used to make onigiri due to its capacity to be frozen well.
Method to make Okowa Riceballs
Ingredients
Glutinous rice (short-grain), sesame oil, dashi, soy sauce, mirin, salt, ginger, chopped mushrooms and carrots, sweet potato, chestnuts, spring onions, cooked fish, a sheet of nori
Method
Firstly, the rice is washed with water and is left to be drained for the next thirty minutes. Add rice along with the stock, mirin, sesame oil, salt, sake in a rice cooker and let it stay for thirty minutes. Put meat, vegetables and ginger and put the cooker to the short-grain rice setting. Cover the lid while using the saucepan and bring it to the boil once before turning the flame to low for another twelve minutes. Turn off the flame and steam the rice for ten minutes. Keep the rice in the room temperature and shape it into small triangles or balls. Wrap the base with nori sheet. [5][6]
Variations
Okowa can be mixed with any kind of meat or vegetable composition, kept with the basic rice and different flavors. Some traditional accompaniments, include, sweet potato, chestnuts (pre-cooked), bamboo shoot (boiled) and in the meat add-on, you can mix char siu pork, roasted duck or diced sausage. Other methods of cooking rice, includes, the kayu, the dango, the ojiya, the mochi, and the sushi.
History
Originally referred to plain glutinous rice made in steam, Okowa today refers to red rice, sekihan. White steamed rice is called by another name. [7]
References
- ^ "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, ISBN 1136402691
- ^ A Taste of Japan, Donald Richie, Kodansha, 2001, ISBN 4-7700-1707-3
- ^ "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi ISBN 9781928914655
- ^ "Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, ISBN 9781607743705
- ^ https://www.theguardian.com/lifeandstyle/2017/apr/22/more-veg-less-sugar-kids-childrens-breakfast-lunch-dinner-snack-recipes
- ^ https://www.japantimes.co.jp/life/2016/10/14/food/kuri-nutty-staple-ancient-japan/#.W-HP8nozbAQ
- ^ Japanese Cooking: A Simple Art Cookery, Food and Drink Series", Shizuo Tsuji, ISBN 9784770030498
External links
Media related to Okowa at Wikimedia Commons
