# Kuromame Okowa / Mitama (Black Soybean Mochi Rice) ｜ Our Regional Cuisines

**Cuisine Name**: Kuromame Okowa / Mitama (Black Soybean Mochi Rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
Eastern Toyama

## Main Ingredients Used
Mochi rice, black soybeans

## History, Origin, and Related Events
“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish.

## Opportunities and Times of Eating Habits
The dish is made throughout the year at funerals and Buddhist memorial services. Kurobe City's “kibi okowa” dish is eaten in the fall.

## How to Eat
Simmer the soybeans until somewhat firm, then add sugar and salt and simmer again. Prepare a steamer and lay out a wet cloth, spread this with mochi rice and steam for approximately 15 minutes. After this, sprinkle with water and steam, then sprinkle with water again and re-steam, for about 30 minutes until cooked. If you prefer firmer rice, you can sprinkle with water only once. Mix with the thoroughly drained soybeans while the rice is still hot, and serve.

## Efforts for Preservation and Succession
The dish is served as a school lunch option, allowing even children who have not eaten it at home to experience its traditional taste.

## Ingredients
- For the soybeans: 
- Black soybeans: 75g
- Sugar: 30g
- Reduced iron powder: 1g
- Baking powder: 1g
- Water: 300cc
- Salt: 1g
- For the mochi rice: 
- Mochi rice: 300g
- Water: 300cc
- Salt: 9g

## Recipe
1. 1. Rinse the soybeans, and leave to soak in plenty of water overnight. Discard any beans that float in the water.
2. 2. Add the water, salt and reduced iron powder (or a rusty nail wrapped in gauze) to the soybeans. Heat over a hob to remove the scum, lowering the heat once it appears. Cover with a wooden drop-lid, and simmer until soft.
3. 3. Remove the soybeans from the surface of the pan with pouring water, and leave to cool. Gently rinse the soybeans with water in a sieve. (The soybeans may develop wrinkles if cooled suddenly.)
4. 4. Add the soybeans to a pan, add the water and sugar, and simmer over a low heat for 10 minutes. Set aside until to cool. (The flavor will deepen further if you leave the beans overnight).
5. 5. Rinse the mochi rice, and leave to soak in water for 2 hours. Place the rice in a sieve and drain the moisture.
6. 6. Mix the salt and water, and soak the mochi rice for 20 minutes.
7. 7. Drain the salt water, and place the mochi rice in a steaming cloth. Wrap the rice so that there is a slight cavity in the center, and steam over a high heat for 15 minutes in a steamer.
8. 8. Remove the mochi rice from the steamer, sprinkle with 50cc of water and leave to sit for 5 minutes.
9. 9. Lightly rinse the soybeans and drain the moisture. Mix with the mochi rice, and steam for 5 minutes. (If the rice is hard, steam for longer.)
10. 10. Serve in rice bowls, and enjoy.

## Provider Information
provider : Toyama Prefecture Chef's Association

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