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Shio anbin ｜ Our Regional Cuisines

  • Saitama Prefecture

    Shio anbin

Shio anbin

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  • Main lore areas

    Kuki City, Kazo City, Gyoda City

  • Main ingredients used

    Glutinous rice, azuki beans

  • History/origin/related events

    In Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Saitama Prefecture, "shio anbin" has been eaten to celebrate the harvest of new rice since ancient times. Shio an-bin" is a rice cake filled with sweet bean paste seasoned with salt instead of sugar, and the salt enhances the natural sweetness of azuki beans and glutinous rice. The sweet bean paste is now the mainstream, but this type was created in the middle of the Edo period, when sugar was so precious that the common people could seldom eat it. In the areas where "shio-an-bin" has been handed down, it is one of the familiar local dishes of the local people, and has been eaten on many occasions such as harvest festivals and other special occasions.

  • Opportunities and times of eating habits

    It was eaten by farmers when they celebrated the harvest of glutinous rice. In addition, handmade "shioan-bin" (salted bean jam) is sometimes sent to relatives on children's festive occasions such as Momo-no Sekku (Peach Festival), Tango no Sekku (Dragon Boat Festival), and first birthdays. Daifuku with red sweet bean paste and "shio an-bin" were sometimes served as red and white "an-bin mochi" on Hare (festive) days. It was also eaten on other occasions such as April 15 and October 15, when people waited for the sun to shine, and on September 1, when people prayed for a good harvest before the rice harvest and gave gifts, etc. There is also a custom of having children who have started walking before their first birthday carry about 10 salt an-bin on their backs to celebrate their growth.

  • How to eat

    Softly cooked azuki beans are mixed with salt and kneaded well. Soak the glutinous rice in water overnight, drain off the water, steam it for about an hour, and pound it with a rice-cake pounding machine. Divide the rice into individual portions and place the salted bean paste in the center of the flattened rice cake and wrap it around the rice cake. Shape into a slightly flat circle. It is usually eaten with sugar, but it can also be baked with soy sauce.

  • Efforts for Preservation and Succession

    It is made at home and can be purchased at Japanese confectionery stores in the prefecture.

RECIPE

Ingredients (For 4 persons)

  • Glutinous rice 7 gou (1 kg)
  • Azuki beans (boiled) 3 gou (1 kg)
  • Coarse salt 30 g

How to cook

  • 1. Make salted red bean paste by kneading softly boiled azuki beans with salt.

  • 2. Drain off the water from the glutinous rice soaked in water overnight, and steam for about 1 hour.

  • 3. Pound the steamed glutinous rice with a rice-cake pounding machine.

  • 4. Divide the mochi into individual portions, roll out flat, wrap in salted bean paste, and shape into a round, slightly flattened an-bin.

provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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