Shoyumame しょうゆ豆
| Prefecture | Nagano (長野県) |
|---|---|
| Region | Chubu |
| Japanese name | しょうゆ豆／しょうゆの実（しょうゆまめ／しょうゆのみ） |
| Reading | Shōyumameshōyunomi |
| Home area | North and Central |
| Main ingredients | I'm not sure how much I want to eat. |
History and Origins
"Izu beans" is called "the fruit of the soy sauce" and is used as a "eaty oil" that is made from a sugar-soured food that is fed by boiling giant beans and black beans that are passed to the northern and central regions of the country. It's completely different from the "yew beans" of a native meal made from a trans-tax of Kagawa Prefecture. "Izu beans" are made from seeds, where they are boiled in steamed peas or black beans, and they are soaked in soy sauce, where they can be boiled by hand every day. When it matures more than a month, the beans and the lentils will produce "Iceo beans." Nagano Prefecture is the most popular food in Japan, and the culture is rooted in the people's lives. In his area, the sweets and beans are added to the bed for several days, and he calls them "white" and eats them on New Year's. In the Sasalong region, the hard sweets add beans to the diet for several days and then feed on what you call "smelly" or "mouse" and eat.
When It Is Eaten
In the northern part of the northern part of the country, I ate the "Icey beans" for New Year's Eve.
How It Is Eaten
It's delicious to cook on hot rice, add to your tofu or vegetables, and make it into a soup or natto oil.
Recipe
Ingredients
- Koji: 18 L soybeans
- Koji: koji starter, to taste
- Koji: 1 cups wheat flour
- Mix: 2 L koji
- Mix: 2 L rice koji
- Mix: 2 cups soy sauce
- Mix: 3 cups water
Method
- I'll soak the rice in the wash for one day and one night.
- I'm going to soak the rice with my fingers (as long as I can) until the seeds are melted. (Six-hours)
- The process is called the citrus process. The flour is placed in a thick pot and ground to cool and cool.
- I mix the flour with the four seeds.
- We have to cool the seeds down to 25 degrees Fahrenheit and mix the seeds with a complete mixture of the four beans.
- The temperature is about 24 degrees Fahrenheit, and the temperature of the beans is about 4 days, until the whole of the beans becomes white.
- The procedure is to heat the oil and water at about 60 degrees Celsius and to mix it well with a piece of beans or citrus.
- Take two steps and water them if it seems too hard. The salt will start to boil in about ten days.
More About Shoyumame
Shoyumame (しょうゆ豆) is a regional cuisine of the Kagawa prefecture of Japan. Shoyumame consists of parched broad beans left overnight in a marinade consisting primarily of soy sauce and sugar, with mirin and sake usually included in the marinade. It is commonly served alongside lunch or dinner, or as an accompaniment to alcohol. Although similar in appearance, shoyumame should not be confused with shoyunomi—a regional dish of Nagano, Niigata, Yamagata and Kagoshima prefectures, which consists of steamed black beans that have been fermented in soy sauce with rice malt.
Text adapted from the English Wikipedia article Shoyumame by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.