# Yakome ｜ Our Regional Cuisines

**Cuisine Name**: Yakome

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Yamanashi (Mainly Chuhoku Area)

## Main Ingredients Used
Glutinous rice (mochi rice), Short-grain rice, Soybeans, Sesame seeds (goma), Salt

## History, Origin, and Related Events
For rice farmers, the seed sowing in the seedbeds around the beginning of spring, known as "Minakuchi Matsuri" is considered the most crucial ritual of the year. During this event, farmers welcome the harvest deity to the irrigation gate (rice paddy entrance) to pray for a bountiful harvest. The offerings presented at the irrigation gate are called "Yakome." The term "Yakome" is said to have originated from Yakome and means roasted rice."Yakome" consists of carefully selected seeds from the previous year's harvest, particularly the leftover rice husks and seeds. These are toasted and offered at the irrigation gate. In addition to "Yakome," seasonal flowers such as irises and peonies, as well as items like paddles and chopsticks used in making Nanakusa-gayu (rice porridge with seven herbs), are also presented. In modern times, "Yakome" refers to a dish made with glutinous rice, short-grain rice, roasted soybeans, and salt. Soybeans, believed to harbor the spirit of the harvest deity, are frequently used in rituals after rice.

## Opportunities and Times of Eating Habits
Around the beginning of May, during the "Minakuchi matsuri" which coincides with the early summer season (around May 6th), this dish is traditionally served and enjoyed.

## How to Eat
Mix glutinous rice and short-grain rice, wash them together, and soak them in water for 5 to 6 hours. Drain the soaked rice in a colander, then steam it in a steamer. Meanwhile, roast the soybeans and transfer them to a bowl, pouring hot water over them to soften (season with salt).Once steam starts rising from the rice, place the roasted soybeans on top of the rice and continue steaming. After about 90% of the cooking time, taste the rice. To give the soybeans a firmer texture, steam them a little longer at this point. When fully cooked, sprinkle roasted sesame seeds over the rice and mix well.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Selected as one of the representative 47 items from the 176 local foods designated for the next generation's succession efforts in Yamanashi Prefecture, known as "Yamanashi no Shoku." The "Special Selection Yamanashi no Shoku" includes items like the "Yakome Burger," which won the grand prize in the 2020 "Yamanashi no Shoku" New Recipe Contest for being easily enjoyable by children. There are also schools providing it in school lunches and traditional Japanese sweet shops manufacturing and selling it.

## Ingredients
- Glutinous rice: 7 cups
- Short-grain rice: 3 cups
- Soybeans: 2 cups
- Sesame seeds: 1 cup
- Salt: About 1 and 1／3 tbsp.

## Recipe
1. 1. Wash the glutinous rice and short-grain rice together, soak them in water for 5-6 hours.
2. 2. Drain the rice in a sieve, then steam it.
3. 3. While the steam from the rice is rising, roast the soybeans. Transfer them to a bowl, add hot water to soften the beans (season with salt).
4. 4. Once steam has risen, place the soybeans from step 3 on top of the rice and continue steaming.
5. 5. When the rice is cooked (approximately 90%), taste it, then sprinkle the saltwater soaked soybeans over it. (If you want the beans firmer, steam them a little more at this point.)
6. 6. Once cooked, roast the sesame seeds and mix them into the rice.

## Provider Information
provider : "Yamanashi no Shoku Marugoto Taiken Handbook" (Yamanashi Local Food Whole Experience Handbook)

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