The first video of 2026 on the Cooking Kingdom Channel will introduce you to the meticulous craftsmanship behind Takara Kasho Sugaya's sekihan (sekihan)!

They use a different type of azuki beans than those typically used in Japanese sweets, and the astringency from the azuki beans is used to color the rice, resulting in a truly delicious sekihan.

Enjoy the process!

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★Chapter
0:00 Opening
0:49 Two Coloring Methods
2:34 Cooking the Azuki Beans Until They Swell
5:22 After Cooking, Soak in Cold Water
5:52 Making the Broth
7:17 Coloring the Rice
10:29 Mixing the Colored Rice and Azuki Beans
11:23 Transferring the Sekihan to the Steamer
13:12 Steaming
15:12 Pour Water Over the Steamed Sekihan
17:20 Steaming
18:59 Packaging
21:01 Store Information

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◇Takara Kasho Sugaya Yamamoto Branch
https://sugaya-web.com/
3-9-4 Yamamoto Higashi, Takarazuka City, Hyogo Prefecture
・Approximately a 2-minute walk from the South Exit of Yamamoto Station on the Hankyu Takarazuka Line
↓Google Map↓
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