卒業式、入学式、3月から4月にかけての誕生日ラッシュ.... 我が家の今年の春はお祝い事が多く、このひと月の間にお赤飯を炊くこと4回。 おかげで哲也のライスクッカーでお赤飯を炊くのが少し上手になりました。 Graduations, welcoming ceremonies(schools end in March and start in April in Japan) and birthday rush in our family, I have been cooking sekihan, or red rice at least 4 times within a month! Red is considered to be a celebratory color here. So, we often celebrate special days with this rice.
