Obaku ｜ Our Regional Cuisines

1. [Preparation of green onion miso] Thinly slice the green onion. Mix the miso, green onions, dried bonito shavings, and sugar together.

2. Cook the round barley the day before. (Soak in water for 3 to 4 hours and cook using a rice cooker. Use the same amount of water used to cook 600g of brown rice). Soak the red kidney beans in water from the night before as well.

3. Wash the rice and soak in water. (300g of rice and 800ml of water)

4. Cook the red kidney beans in a pot with 3 to 4 liters of water in it. (Make sure not to add too much water from the start. Add water as necessary)

5. Cut the daikon radish into 2mm tanzaku-cuts. Cut the “satoimo” (=Japanese taro), potato, and sweet potato into 1.5cm cubes and cook them.

6. Add the daikon radish and round barley into the pot with the red kidney beans in it. Cook all three ingredients together and stir occasionally so that they do not get burned.

7. When the red kidney beans and daikon radish start to become soft, add the rice and water from step 3.
Stir constantly from the bottom of the pot with a spatula to prevent burning.

8. Once the rice becomes soft, and the bottom of the pot becomes visible when stirring, add the “satoimo” (=Japanese taro), potato, and sweet potato.