Mame Gohan (Green Peas Rice) ｜ Our Regional Cuisines

Wakayama Prefecture

Mame Gohan (Green Peas Rice)

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Main lore areas

Central region
Main ingredients used

‘Usui Endou’ (Green Pea), Rice

History/origin/related events

Wakayama Prefecture is one of the top producer of green peas in Japan, and various kinds of green peas, like ‘Usui Endou’, ‘Kinusaya Endou’, ‘Holland Endou’, ‘Snap Endou’, etc., are grown in many areas in the prefecture (Inami-cho, Hidakagawa-cho, Minabe-cho, Gobo City, Mihama-cho, Yura-cho, etc.).
Green pea has a long history, and it is said that green pea has been cultivated since ancient Greek Era in the world. In Mid-Edo Era, European variety for podded peas was introduced to Japan. ‘Usui Endou’ started to be grown in Wakayama after that. In Meiji Era, the variety delivered from the US to Habikino City, Osaka, came to Wakayama, then the number of farmers growing the peas increased because mild weather is good for green peas. The cultivation technologies/skills have been improving thanks to farmer’s efforts and directions from the prefecture, then current ‘Usui Endo’ was born through breeding. The size of ‘Usui Endou’ pea is big, and the pea has sweet taste and fluffy texture, and this pea is registered as a regional collective trademark ‘Kishu Usui’ in 2006.
‘Mame Gohan’ (=Green Peas Rice) is a local dish in the production areas of peas. In spring, people don’t have much rice while green pea is in its harvest season, so people add lots of peas to rice to add volume. ‘Mame Gohan’ is simply flavored with salt so that you can enjoy pea’s original flavor. It’s popular among children, too.
Opportunities and times of eating habits

From April to May, it’s time to harvest ‘Usui Endou’. ‘Usui Endou’ in its season has full of peas in its pod and all peas are in order and shiny. You can enjoy its fluffy texture.
How to eat

When you cook green peas with rice, the color of peas becomes brown, but it’s tasty as rice absorbs pea’s flavor. If you want to keep peas green, add peas 5 minutes before rice is completely cooked.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In JA (Japan Agricultural Cooperatives), there is a ‘Bean Subcommittee’ to promote food education and pass down dishes, and it offers ingredients to elementary/junior high school, kindergartens, and senior residences. Also, it established May 4th as ‘The Day of Usui Endou’. There are removing pea pods competitions in the prefecture.

source : Information provided by: Local cuisine and Japanese-style eating habits (Wakayama Co-operative Union)

RECIPE

Ingredients (4 servings)

Rice 3cups
‘Usui Endou’ (kind of green peas) 200g
Sake 2 tbsp.
Salt 1 tsp.

How to cook

1. Rinse rice and drain on a strainer 30 minutes before cooking.
2. Take peas out from pods, then rinse peas gently.
3. Put rice and regular amount of water into a rice cooker, then add sake and salt and mix them.
4. Add ‘Usui Endou’.
5. Cook it with regular cook.
6. Mix rice and peas roughly once cooked.

provider : JA Kishu

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

Mame Gohan (Green Peas Rice) ｜ Our Regional Cuisines

Wakayama Prefecture

Mame Gohan (Green Peas Rice)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook