けいらん（青森）
Keiran (Sweet Red Bean Dumplings in Broth)

English Version

Features of Keiran (Aomori)

A Ceremonial Dish of Egg-Shaped Mochi in Clear Broth

Keiran is a local dish of Aomori in which egg-shaped mochi filled with smooth red bean paste are served in a lightly seasoned clear soup. The harmony of sweet anko and soy-based dashi is elegant.

Sweet Bean Paste × Dashi Umami Contrast

Kombu–katsuobushi dashi, finished gently with light soy sauce and sake, sets up a refined contrast of sweetness and saltiness with a clean aftertaste.

Loved for Harvest-Closure and Ceremonial Occasions

Originally a feast for the end of harvest (“aki-shimai”), it is now also served at celebratory and memorial gatherings, with variations like red–white coloring and smaller sizes.

Recipe

Ingredients (serves 4 / about 2 pieces per person)

• Shiratamako … 100 g (or mochiko 100 g)
• Nagaimo, grated … 100 g (adds elasticity and lightness; optional)
• Lukewarm water (about 40–50°C) … as needed (adjust for dough firmness)
• Koshian (smooth red bean paste) … 160 g (20 g × 8)
• Yuzu peel … to taste (julienned; if available)

Clear Broth

• Water … 1,000 ml
• Kombu … 1 piece (5 × 10 cm)
• Katsuobushi … 15 g
• Light soy sauce … 2½–3 tbsp
• Sake … 2 tbsp
• Salt … a little (adjust to taste)

Instructions

1. Broth: Heat water with kombu over low heat; remove kombu just before boiling. Add katsuobushi, turn off the heat, steep 2 minutes, then strain. Season lightly with light soy sauce, sake, and a pinch of salt.
2. Dough: Combine shiratamako and grated nagaimo. Add lukewarm water little by little until earlobe-soft. Divide into 8 portions and roll into balls.
3. Wrap: Flatten each portion, enclose 20 g koshian, seal, and shape like an egg.
4. Boil: Simmer gently in boiling water; once they float, cook about 1 minute more. Transfer to cold water and rinse off any surface starch.
5. Finish: Warm the clear broth. Place 2 keiran in each bowl, ladle in broth, and garnish with yuzu peel.

Chef’s Tip

Make the mochi dough slightly firm to resist breaking. After boiling, rinse off the surface film and move to hot broth just before serving. For the sweet–salty balance, start with less light soy and add to taste after tasting the broth.

Nutritional Value (per person, approx.; 2 keiran + broth)

• Calories: 250–340 kcal
• Protein: 5–8 g
• Fat: 1–3 g
• Carbohydrates: 50–60 g
• Dietary fiber (from anko) / Iodine (from kombu dashi)

Sweetness can be adjusted by the amount of anko. Keeping the broth on the lighter side helps control overall salt.

History

From Harvest-Closure Feast to Ceremonial Fare

It originated as a dish served at the end of the harvest season. Today it appears at weddings and funerals as well, with regional customs like red–white pieces and petite sizes.

Kansai Influence via the Kitamae-bune Trade

Cooking traditions from the Kansai region are thought to have spread to northern Tohoku via the Kitamae-bune shipping routes, taking root in Aomori and Shimokita. Ratios and presentation vary by locale.