# Kiinai Okowa ｜ Our Regional Cuisines

**Cuisine Name**: Kiinai Okowa

**Region**: Our Regional Cuisines

## Main Lore Areas
Nagoya City, Owari Area

## Main Ingredients Used
Glutinous rice, Kuromame(=Black soybeans), Kuchinashi no Mi (=Gardenia fruit)

## History, Origin, and Related Events
When it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "Kashiwamochi" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating "Kii-nai Okowa". It is also known as "Kiihan" or "Kimeshi." While similar dishes exist in Oita and Shizuoka Prefectures, the names differ, with them being called "Ouhan" and "Someii" respectively.During Children's Day, various prayers and rituals are performed to wish for the healthy growth and well-being of boys. For example, the carp streamers ("Koinobori") are decorated to symbolize the desire for success, based on the legend that carp that swim upstream and overcome the waterfall called "Ryumon" transform into dragons. The samurai helmet and armor also have significance, representing the protection of the body. Shobu (iris) is another essential item during Children's Day, believed to ward off evil, and it is incorporated into dishes like Chimaki and Shobuyu (iris-flavored hot water). Similarly, "Kii-nai Okowa" is associated with the belief that the color yellow wards off evil, and the accompanying black beans carry prayers for good health.In the past, red rice served at celebratory occasions was considered a luxurious dish. To make a more accessible alternative, people began using kuromame (black soybeans) and kuchinashi (gardenia) seeds to color rice yellow, marking the beginning of "Kii-nai Okowa."

## Opportunities and Times of Eating Habits
It is eaten during Children's Day (Tango no Sekku) to wish for the healthy growth of boys. Additionally, it is sometimes prepared for celebrating the birth of a baby boy. On the first Children's Day celebration (Hatsu Sekku), there is a custom of packing it into a jubako (tiered lacquerware box) as a return gift for the congratulatory presents received.

## How to Eat
Soak glutinous rice along with kuchinashi seeds in water, ensuring thorough saturation. After that, cook it together with black soybeans, and once done, serve the yellow-tinted okowa in a dish. Similar to sekihan (red rice), it is common to sprinkle salt and black sesame seeds on top when eating. Using a steamer instead of a rice cooker can enhance the texture to be even more fluffy. If starting by boiling black soybeans, be cautious not to overcook to maintain a non-mushy, chewy texture.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, during the period of Children's Day, it is sold in confectionery shops and other stores, and it is also made at home.

## Ingredients
- Glutinous rice: 3 cups
- Black beans: 70g
- Kuchinashi seeds: 1
- Salt: 1 tsp.

## Recipe
1. 1. Wash the glutinous rice and soak it in water with half of the kuchinashi seeds overnight. Drain in a colander.
2. 2. In a pot, add 500ml of water and the remaining kuchinashi seeds. Bring to a boil, then turn off the heat and crush the seeds through a strainer.
3. 3. Soak the black beans with a piece of iron nail overnight. Boil for about 30 minutes with the nail, then drain in a colander. The iron in the nail prevents color fading and preserves the natural black color of the beans without affecting the taste.
4. 4. In a rice cooker, combine the soaked rice (step 1) and the crushed kuchinashi mixture (step 2). Add the pre-boiled black beans (step 3) on top and cook.

## Provider Information
provider : Aichi's 50 Local Recipe Collection

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