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1. A day before you plan to serve sekihan, place the beans in a colander or sieve and wash them under cold running water. Then transfer them to a 2-quart pan, cover them with 4 cups of cold water, and bring to a boil over high heat. Reduce the heat to its lowest point and simmer the beans uncovered for 45 minutes, until they are tender but still intact.
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2. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the bean liquid and cover the beans with cold water in another bowl. Cool to room temperature.
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3. Stirring with a large spoon, wash the rice in a large colander or strainer under cold running water until the draining water runs clear. Drain thoroughly and add the rice to the bowl of bean liquid. Soak for 8 hours or overnight, covered, in the refrigerator.
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4. Drain the rice, discard the soaking liquid and combine the rice and 1 cup of the beans in a bowl.
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5. The remaining beans, which were used to give added flavor to the sekihan, can be drained and refrigerated in plastic bags, then cooked with sugar as a dessert (mizuyokan).
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6. Steam the rice and beans in an Oriental steamer, or place them in a colander and set the colander in a large pot filled with 1½ inches of water. Bring the water to a boil over high heat, cover the pan tightly, and steam for 40 minutes, replenishing the water in the pot if it boils away.
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7. Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds and, shaking the pan gently; cook 2 to 3 minutes, until the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1teaspoon of salt and ¼ teaspoon of MSG.
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8. Transfer the steamed rice and beans to a large serving bowl or individual bowls. Serve either hot or at room temperature with baked fish or as a sweet course with kuri fukume-ni. In either case sprinkle the sekihan with the sesame seeds before serving.
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9. In Japan sekihan is a festive dish, served at weddings or birthdays.
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