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Mitama ｜ Our Regional Cuisines

  • Ishikawa Prefecture

    Mitama

Mitama

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  • Main lore areas

    The entire prefecture

  • Main ingredients used

    Black beans and glutinous rice

  • History/origin/related events

    Mitama refers to black soybean okowa made by steaming black beans (black soybeans) and glutinous rice. Depending on the region and people, it may be called “medama” because of its appearance. While usually written in hiragana, mitama is sometimes written as “御霊” in kanji. In the prefecture, it has long been a custom to give it as a gift at a Buddhist memorial service or roof-laying ceremony (jotoshiki).
    It is said that the custom of serving the black-and-white mitama as a celebratory dish spread because sekihan, with red beans, is said to be unsuitable as a roof-laying ceremony gift due to its red color that reminds people of fire. For the same reason, blue fish such as horse mackerel and mackerel are served instead of whole red sea bream. Black beans are said to represent good health and are sometimes served when recovering from childbirth.

  • Opportunities and times of eating habits

    In the local area, it is eaten when laying the roof of new buildings, on auspicious occasions, and on mourning occasions. During a wake, mitama was offered in front of the altar and shared among the people who gathered. It is also eaten on the 15th day of Obon as an offering for ancestors. Black beans symbolize good health and are often used during auspicious occasions.
    Mitama is also served at the Okaeri Festival in the Mikawa district of Hakusan City, which is said to have had its original form since the Edo period. It is a traditional event held in May, where mikoshi and floats parade around the district. The area along the route of the return of the mikoshi is called the “Okaeri section,” and a feast is held inviting friends and acquaintances to the houses in the area. Mitama is eaten then.

  • How to eat

    Mix black beans boiled in sugar or soy sauce with steamed glutinous rice and enjoy. It is characterized by the rustic flavor of black beans and the texture of glutinous rice.
    In some regions, the black beans are not seasoned, while in others, they are sweetened. In Kanazawa City, it is a well-established eating method to sprinkle soybean flour just before eating. When cooking, be sure to steam the glutinous rice, decorate it with boiled black beans, and sprinkle soybean flour on top. The rice and black beans are separated so that the color of the black beans does not transfer to the rice.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Nowadays, there are fewer opportunities to make it at home than in the past, but it can be purchased at supermarkets and direct sales stores. In addition, some families prepare mitama instead of sekihan at festivals, memorial services, roof-laying ceremonies, and funerals.

RECIPE

Ingredients (for 4 people)

  • glutinous rice 5 cups
  • black beans 1 cup
  • salt 1 teaspoon
  • water (3-4 tablespoons of sugar if desired) 3-3.5 cups

How to cook

  • 1. Soak the black beans in the appropriate amount of water and salt overnight.

  • 2. Drain the plump and rehydrated beans and steam them in a steamer until soft (about 1 hour).

  • 3. Soak the glutinous rice in water overnight, drain, and steam over high heat for 45-50 minutes while sprinkling water two to three times.

provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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