# Hitashi Mame (Soaked Beans) ｜ Our Regional Cuisines

**Cuisine Name**: Hitashi Mame (Soaked Beans)

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokushin Area, Toushin Area

## Main Ingredients Used
Green soybeans

## History, Origin, and Related Events
The soil in the northern part of the Nishiyama region is suitable for soybean cultivation, and cultivation of barley and beans has been actively carried out in the region for a long time. The soybeans grown in the Nishiyama region are of good quality, with a pleasant fragrance and a sweet, comforting taste, and are named "Nishiyama soybeans." In the Togakushi region, flower beans are a specialty product, and they cultivate the "Kogen Hana Mame" (Highland Flower Bean), which is considered suitable for cultivation at an altitude of 800 meters or higher. The Highland Flower Bean has a color that combines black and purple, and it is also known as the "purple flower bean." It is large-grained, flavorful, and used for simmered beans and sweetened dishes."Hitashi Mame" is a regional dish eaten not only in the northern and eastern Shinano regions of Nagano Prefecture but also in Niigata Prefecture and the Tohoku region. It is often used in traditional New Year's osechi dishes. It involves boiling green soybeans and soaking them in lightly seasoned dashi broth. In Nagano, it is also made as "Kurakake Mame," a variety of green soybeans known for its pattern resembling a saddle on a horse's back. Due to its unique nori-like flavor, it is also called "Nori Mame" in some regions. The distinctive aroma, the crunchy texture of the beans, and the rich flavor combine beautifully, making the beans themselves exceptionally delicious. However, in recent times, the production has decreased, making it challenging to obtain.

## Opportunities and Times of Eating Habits
It is eaten regularly and also served as a tea snack. When added to "Hitashi Mame," it becomes "Kazu no Ko Mame" (Herring Roe Beans), which is used in traditional New Year's osechi dishes.

## How to Eat
In addition to eating them as they are, they can be enjoyed with soy sauce, grated daikon radish, or used in bean rice.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still made in many households today. Green soybeans can be obtained at supermarkets, direct producers, online shops, and more.

## Ingredients
- Green soybeans (referred to as "aobatsuto" in the Saku region): 2 cups
- Dashi(=Japanese soup stock: 3 cups
- Soy sauce: 3 tbsp.
- Mirin(=sweet rice wine): 2 tbsp.
- Salt: 1 1／2 tbsp.

## Recipe
1. 1. Soak the green soybeans in plenty of water overnight (two nights in winter).
2. 2. Boil the soaked soybeans until they have a firm texture, then drain them and briefly cool them in cold water.
3. 3. Bring the dashi broth to a boil, add soy sauce, mirin, and salt to adjust the taste.
4. 4. Add the drained soybeans to the seasoned broth, bring it to a boil once, then turn off the heat and let it cool.
5. 5. In the Saku region, it is often eaten as a New Year's dish. For New Year's dishes, many households add kazunoko (herring roe). If adding kazunoko, soak it in a generous amount of light saltwater for about half a day beforehand to reduce the saltiness. Drain excess water, cut it slightly larger than the soybeans, and mix it into the cooled mixture from step 4. Store in the refrigerator, let it sit for 2-3 hours to let the flavors meld.

## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography)

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