# Mame Kazunoko ｜ Our Regional Cuisines

**Cuisine Name**: Mame Kazunoko

**Region**: Our Regional Cuisines

## Main Lore Areas
Koriyama City, Iwaki City, Fukushima City

## Main Ingredients Used
Hiyashi Mame, Herring Roe

## History, Origin, and Related Events
In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties of soybeans are grown, such as "Oosuzu," "Fukuibuki," and "Sato no Hohoemi". Soybeans produced in this region are not only used for processed products like natto, tofu, miso, and soy sauce but are also integral to local cuisine."Mame Kazunoko" is one such regional dish that uses soybeans. This dish is prepared with a type of soybean called "Hiyashi Mame" alongside herring roe marinated in soy sauce. Hiyashi Mame" is a type of soybean known for its flatter shape and yellowish hue compared to other soybeans. The delightful texture of "Hiyashi Mame" combined with herring roe makes "Mame Kazunoko" a special dish often enjoyed during festive occasions.It's worth noting that in some regions, "Hiyashi Mame" may refer to soybeans simmered in dashi (broth), but this is a different dish from "Mame Kazunoko."

## Opportunities and Times of Eating Habits
"Mame-kazunoko" is basically a local delicacy served during the New Year and is included in the "Osechi (New Year's dishes)" prepared in Fukushima Prefecture. "Hiyashi-mame" itself was originally popular in some areas as a preserved food and a snack that could be easily eaten.

## How to Eat
The "Hiyashi Mame" and herring roe are each prepared separately. "Hiyashi Mame" beans are soaked in water overnight and then boiled. The Herring Roe is soaked in lightly diluted salt water for several days and then marinated in sake and soy sauce. When ready to eat, they are then combined to complete the dish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Mame Kazunoko" is typically made in each household during New Years, and in recent years, has become purchasable as a ready-made dish. In an effort to preserve this local cuisine, it has become a common menu item offered by many restaurants within Fukushima Prefecture, and is served in both elementary and middle school lunches.

## Ingredients
- Aobata soybeans: 300g
- Water: 1000ml
- Salted herring roe: 100 - 150g
- Water: appropriate quantity
- Bonito stock: 1 cup
- Mentsuyu (noodle soup base): appropriate quantity
- Salt: appropriate quantity

## Recipe
1. 1. Put the Aobata soybeans and water into a pot and soak overnight.
2. 2. Without changing the water from step 1, Boil for about 20 minutes while removing the scum. Drain in a sieve and let it cool.
3. 3. For the salted herring roe, soak it in a bowl with just enough water to cover it to remove the salt, then remove the skin and cut it into bite-sized pieces. Set aside the remaining water.
4. 4. Mix the bonito stock with the remaining water from step 3, and season with mentsuyu and salt.
5. 5. Combine the beans from step 2, the herring roe from step 4 with the broth from step 4. Allow the flavors to marinate in a refrigerator for short while, then it's ready to serve.

## Provider Information
provider : Fukushima Prefecture

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