# Kofuku Mame ｜ Our Regional Cuisines

**Cuisine Name**: Kofuku Mame

**Region**: Our Regional Cuisines

## Main Lore Areas
Kohoku Area

## Main Ingredients Used
Soybeans, Wheat flour, Sugar

## History, Origin, and Related Events
The term "Kofukumame" translates to "Happiness Beans" in English. It represents a traditional Shiga Prefecture snack made with soybeans. In the agricultural setting, soybeans were cultivated in the ridges of paddy fields, and wheat was grown in the back fields for self-consumption. Currently, wheat production is increasing in Shiga Prefecture, and many recipes use wheat flour. Sometimes rice flour is used, giving the snack a chewy and delicious texture.Shiga Prefecture has a history of agricultural development centered around rice cultivation, earning it the nickname "Rice Granary of Kinki" due to the abundance and quality of rice produced. Consequently, dishes made with rice, such as snacks like mochi and dango, have been popular. "Kofukumame" is one such snack. In times when sweet treats were scarce, "Kofukumame," made by mixing roasted soybeans and rice flour with sugar and water, then baking the mixture, were enjoyed as snacks during breaks from agricultural work. Other snacks from that era included mashed sweet potatoes, sweetened rice dumplings, green pea dumplings, and soup dumplings, all of which were hearty and satisfying treats.

## Opportunities and Times of Eating Habits
It was a snack eaten during breaks in the midst of agricultural work, and because it can be easily made, it can be enjoyed throughout the year.

## How to Eat
Mix wheat flour, sugar, and salt well. Add water and mix. Include roasted soybeans in the batter. Drop the batter onto the hot plate in a disc shape and cook both sides. You can also add roasted soybeans as toppings while cooking the batter.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Although it is still made at home, there is a decreasing trend over the years. However, simple sweets made with roasted soybeans remain popular among children.

## Ingredients
- Soybeans: 40g
- Wheat flour (or rice flour): 100g
- Sugar: 40g
- Salt: a pinch
- Tempura oil: a pinch

## Recipe
1. 1. Roast the soybeans in a frying pan. You can also use commercially available roasted soybeans (Setsubun beans).
2. 2. Mix wheat flour, sugar, and salt thoroughly. Gradually add water to create a batter with a slow-flowing consistency then add the roasted soybeans and mix. (You can also add soybeans as toppings while cooking.)
3. 3. Scoop the batter with a ladle, drop it onto a hot plate in a disc shape, and cook both sides until done.

## Provider Information
provider : Shiga Food Culture Research Association

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