This dish is made for festive occasions, such as weddings and births, and is very popular. The beans used are small red ones—azuki—but other dried beans may be used when these particular beans are not available. In Japan a special kind of rice—Mochigome—is selected for this dish. The beans are boiled for about 1 hour, till tender, and the rice is also cooked, as in the preceding recipes. Both rice and beans should be thoroughly drained from all water, well mixed together and steamed for 1 to 1½ hours till quite dry.