Adzuki Savoury Porridge Japanese Style

Porridge in the oriental community is different from oat porridge in the western world. In ancient China, porridge was prepared mostly to prolong the consumption of rice in a household, especially amongst the poor. It is where rice being boiled in large amount of water, until it is all soft. So it does the trick of filling up hungry stomachs, without using up too much rice in stock.

The fact that it is boiled to a very soft texture, it is easy to digest. Therefore it is also a very popular food for those who are ill or have no appetite due to sickness, as well as a traditional Chinese baby food. But as time went by, this functional dish has developed many variants (which will be uploaded soon) by different tribes and have become a popular cuisine. You can now dine out at Chinese Restaurants and have all kinds of porridge.

The adzuki porridge is a festive food for the Japanese new year celebration in January. Originated from the Chinese tradition, where it was believed that the bean will help fight diseases and evil spirit. This is mainly because the new year celebration was marking the end of the end of the cold winter, and getting rid of the bad spirit in the old Chinese legend.


  • 1 cup of rice
  • 10 cups of water
  • 100g adzuki bean and 300ml of water
  • 1/2 teaspoon sea salt


  1. Boil adzuki bean with 300ml water for 30 minutes.
  2. Add in rice and 10 cups of water and continue to stew on
    low heat for 1 hour.
  3. Add in salt when porridge is ready.

Versatility Note:

  1. Salt can be replaced with vegetable stock or meat stock according to individual taste.
  2. This is a stewed porridge so it has to be absolutely low heat and no stirring at second stage.