A steaming bowl of rice dumplings served to guests in cold winter


Keiran is a hot bowl dish of egg-shaped rice cakes with sweet bean paste filling inside. It is a traditional winter dish in Tono, Iwate Prefecture, and is commonly served on Koshogatsu (around January 15) and also to warmly welcome guests.

Recipi of cuisin

for 4 persons

  • sticky rice flour140g
  • boiling water100cc
  • Extra sticky rice flouras needed

[ Sweet bean paste ]

  • Japanese adzuki beans42g or more
  • zarame coarse sugar62g or more
  • salt1g or more
To make the skin, slowly add boiling water to sticky rice flour. Knead the dough until it feels like your earlobe.
To make the sweet bean paste, wash the beans, and soak them in water overnight.
Pour the beans and soaking water into a pot and bring it to boil. Boil for 10 minutes, take it off the stove, let it cool and drain.
Add water to the beans (amount: just enough to cover the beans) and bring it to boil. Repeat this process two more times until the beans are soft enough to crush between fingers, and drain.
Strain the beans well in a strainer placed in a bowl. Easier when done under running water. Put the liquid in the bowl in a cotton bag, and squeeze it to drain water.
Put 5 in a pot, add sugar in three additions (to avoid sugar splattering), and simmer to soft peaks until it holds itself. Add salt, and mix well.
To make the rice dumplings, equally divide the skin dough into 12 pieces. Prepare the bean paste into a ball of 2cm each.
Take a piece of the dough in your hand, sprinkle sticky rice flour (the extra amount) on the outside, and spread it out evenly. Put the bean ball in the middle, and wrap it thoroughly. It should look like a quail egg.
Put the dumplings in a pot of boiling water, and cook at low heat for three minutes. When they float to the surface of water, scoop them including the cooking water, and serve it in a bowl.

Information provided by : Agriculture Promotion Division, Iwate Prefectural Office


Local cuisine