Hitashi Mame (Soaked Beans) ｜ Our Regional Cuisines

1. Soak the green soybeans in plenty of water overnight (two nights in winter).

2. Boil the soaked soybeans until they have a firm texture, then drain them and briefly cool them in cold water.

3. Bring the dashi broth to a boil, add soy sauce, mirin, and salt to adjust the taste.

4. Add the drained soybeans to the seasoned broth, bring it to a boil once, then turn off the heat and let it cool.

5. In the Saku region, it is often eaten as a New Year's dish. For New Year's dishes, many households add kazunoko (herring roe). If adding kazunoko, soak it in a generous amount of light saltwater for about half a day beforehand to reduce the saltiness. Drain excess water, cut it slightly larger than the soybeans, and mix it into the cooled mixture from step 4. Store in the refrigerator, let it sit for 2-3 hours to let the flavors meld.