August 13th to 15th is the ‘Obon season‘ in Japan.
Obon is a Buddist custom to honor the our ancestors.
Family reunite returning to their regions, each Obon customs differ regionally. Visiting ancestors’ graves and temples.
It is also the height of summer season, so if you would to experience the genuine summer of Japan; it may not be the best experience of your life but it is the perfect time to do so. However during the Obon week, be careful with your traveling plans as the bullet trains, flights and inter-highways are packed, I mean over packed – too fully booked.
Since it is the Obon season, I’ve decide to make a typical seasonal dish;
shōjin ryōri (Buddist Vegetarian Food) dish
called ‘Osekihan’; which is a steamed sticky rice with red beans.
Osekihan is a typical household (mother’s) dish cooked for any festive occasions.
Preparation (Night Before Cooking)
Steaming the Rice
Oekihan recipe in Japanese
written by Hisako Makimura/Tokyo, Japan