Okowa

Okowa おこわ (御強)
	Okowa bento
Alternative names	おこわ (御強)
Type	steamed rice dish
Place of origin	Japan
Associated cuisine	Japanese
Serving temperature	Room temperature
Main ingredients	rice, meat or vegetables
Ingredients generally used	wild herbs (sansai okowa) and vessel chestnuts (kuri okowa)
Variations	Sekihan or Kowameshi
	Cookbook: "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi;

Okowa おこわ (御強) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables. It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa). It is generally boiled glutinous rice blended with azuki beans to give it red color for festive look, made by boiling regular rice with azuki beans. Since okowa is meant to be eaten at room temperature, it is used to make onigiri for its capacity to be frozen well.