 Okowa bento | |
| Alternative names | おこわ (強飯) |
|---|---|
| Type | steamed rice dish |
| Place of origin | Japan |
| Associated cuisine | Japanese |
| Serving temperature | Room temperature |
| Main ingredients | rice, meat or vegetables |
| Ingredients generally used | wild herbs (sansai okowa) and vessel chestnuts (kuri okowa) |
| Variations | Sekihan or Kowameshi |
Okowa おこわ (強飯) 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] It is generally boiled glutinous rice blended with azuki beans to give it red color for festive look, made by boiling regular rice with azuki beans.[3][4] Since okowa is meant to be eaten at room temperature, it is used to make onigiri for its capacity to be frozen well.
- ^ "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