新潟県·郷土料理
Nagaoka Sekihan (Red Bean Rice)
It is called 'sekihan' (red bean rice), yet it isn't red. This brown-colored okowa (sticky rice), colored by soy sauce, features plumply cooked Kintoki beans. The savory aroma of soy sauce and the sweetness of the beans leave a lasting impression. Nagaoka's 'Soy Sauce Sekihan' is a local specialty unique to this region, where glutinous rice is colored with soy sauce. It is said that within Niigata Prefecture, Nagaoka is the only place that refers to soy-flavored okowa as 'sekihan.' There are various theories regarding its origin: some say it was created by using readily available soy sauce when kidney beans were unavailable, while others suggest it stems from the thriving soy sauce brewing industry in the town of Settaya; however, no definitive historical documents remain. It is a dish that appears not only during celebrations but also on everyday dining tables. For those raised in Nagaoka, this brown-colored flavor is what 'sekihan' truly means.
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