Home / Yamanashi / Yakome Yama
Yakome Yama やこめ
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | やこめ |
| Home area | All within the province, especially in the north. |
| Main ingredients | I'm going to show you some of the things that we've done. |
History and Origins
For rice farmers, the seeds of their spring season were called "The Water Festival," and since it is considered the most important Shinto event of the year, they did so by welcoming the god of harvest in the rice paddies. At this point, he called the offering he would offer to the water tap "no"! The Japanese rice is called "cook" because it originated with the word "cooking" and is used by the seeds that were harvested in the previous year as a choice. I put the bowl in my mouth, and I put the seasonal flowers like peppers and shags, and also the sauerkraut and chopsticks that were so tight when the seven plants were boiling. Today, the "no" refers to rice, or cane rice, and what has been prepared with roasted beans and salt. Soybeans are said to have a spirit, and they are often used by gods after rice.
When It Is Eaten
When I was in Yuka (May 6th), I was being behaved in "The Water Festival."
How It Is Eaten
We mix rice and rice with fertilizing, we dip them in water for five or six hours, then we must move them to cut water and water them with a steamer. While the beans are hot, they are roasted, transferred to a bowl, and poured hot water to make the beans tender. When the hot water comes up, I will put the roasted beans on top of the rice and steam them. After nine minutes of boiling, taste it and water the salt water with the beans. To harden the beans, you should put on the beans this time and steam them a little. When you cook, cook the rice and mix it with rice.
Recipe — Serves 15
Ingredients
- 7 × 180 ml glutinous rice
- 3 × 180 ml regular rice
- 2 × 180 ml soybeans
- 1 × 180 ml sesame seeds
- 1 tbsp1/3 salt
Method
- Mix rice with rice, and wash it for five or six hours.
- I'm going to have to move out of the water and water it with a steamer.
- While hot, the beans are roasted, transferred to a bowl, and poured hot water to make the beans tender. (Salt taste)
- If you feel hot, put three on top of rice and steam it.
- After nine minutes of boiling, taste it and water the salt water that has been in the beans. (To stiffen the beans, you should put them on this time and water them a little bit)
- When you cook, cook the rice and mix it with rice.
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.