New Year Recipe: Omedetou

In the macrobiotic world, azuki bean congee has a special name: omedetou.

(Azuki beans are strengthing beans and the sprout is beautiful as the front photo.)

The word means “congratulations” and is used especially in the New Year and for happy occasions like having a baby, passing a big exam, etc. George Ohsawa (founder of the macrobiotic philosophy) named azuki bean congee omedetou for when you get well from illness. Eating this porridge in the New Year will help you have a positive mind.

 

 

Makes 4 servings

 

1 cup brown rice

½ cup azuki beans

5–10 cups purified water

1″ square kombu sea vegetables昆布 (2cmx2cm)１枚

Roasted sesame seeds

 

Pressure Cooker Method:

1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
2. Place the rice and beans in the pressure cooker. Add the water and kombu, cover, and heat over a medium-high flame.
3. When the pressure is up, turn the flame to simmer and cook for 60 minutes.
4. Remove from the flame and wait till the pressure is down.
5. Serve with roasted sesame seeds.

 

Non-Pressure Method:

1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
2. Place the rice and beans in a stainless or ceramic pot, add water, and heat over a medium-high flame.
3. When it starts to boil, add the kombu, cover, turn the flame to simmer, and cook for 2 hours.
4. Remove from the flame, and wait till the pressure is down.
5. Serve with roasted sesame seeds.

 

Enjoy your omedetou and chew well!

Love,

Sanae💖