Mame-shitogi ｜ Our Regional Cuisines

1. Wash the soybeans thoroughly and soak them in water for 24 hours (12 hours in summer).

2. Bring the water to a boil, add a pinch of salt, add the soybeans from Step 1, and simmer over high heat.

3. When the water boils and the soybeans start to move, simmer over high heat for about 7 minutes (about 15 minutes in summer) while removing the scum. Check the hardness of the soybeans, and when the soybeans are no longer lumpy, quickly pour them into a colander and drain the hot water.

4. In a bowl of water, soak the colander holding the soybeans from Step 3 and wash with running water for about five seconds.

5. Remove the colander from Step 4 from the water, drain the water, and cool it until it becomes the same temperature as your skin.

6. Put the uruchi flour, sugar, and salt in a bowl and mix.

7. Grind the cooled soybeans with a bean grinder, put them in the bowl from Step 6, and mix well by hand.

8. Run the beans from Step 7 through the bean grinder again.

9. Knead the beans from Step 8 until they are slightly stiffer than your earlobe and moist.

10. Divide into 300g portions, gather into sticks with a diameter of 5cm and a length of 20cm, and cut into your desired length.