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  7. Tojiko Mame / Mame Gashi (Steamed Soybean and Flour Sweet)

Tojiko Mame / Mame Gashi (Steamed Soybean and Flour Sweet) ｜ Our Regional Cuisines

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  • Kumamoto Prefecture

    Tojiko Mame/Mame Gashi (Steamed Soybean and Flour Sweet)

Tojiko Mame / Mame Gashi (Steamed Soybean and Flour Sweet)

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  • Main lore areas

    Yamaga Area, Kikuchi Area

  • Main ingredients used

    Soybeans, Wheat flour, Sugar

  • History/origin/related events

    The name of this sweet comes from the fact that it is made by locking up soybeans with a sweet wheat flour dough. In the cities of Yamaga and Kikuchi, and the areas surrounding them, “tojiko mame/mame gashi” was prepared at the same time as osechi to be eaten during New Year’s. Sugar and water are cooked in a pan and after that, roasted soybeans are added. Once the soybeans become soft, wheat flour is added, and the ingredients are mixed. Oil is heated in a frying pan and the dough is kneaded until it becomes transparent. The dough is then wrapped in some dry bamboo skin and steamed. Traditionally, soybeans were used but recently, people like to use peanuts instead. Peanuts do not need to be roasted and they are crunchier and have more flavor. The ingredients used differ depending on the family and region that makes it, and some people like to add yuzu or ginger and use different types of sugar such as muscovado sugar, soft brown sugar, and cane sugar or blend different types of sugar together. Sometimes, this sweet is not steamed and a bamboo rolling mat is used to shape the dough.

  • Opportunities and times of eating habits

    This sweet is eaten on special occasions and celebrations. In Yamaga city, it was always eaten on New Year’s. Farmers typically grew the main ingredients for this sweet such as, soybeans, wheat flour and muscovado sugar. “Tojiko mame/mame gashi” was eaten as a snack during the busy farming season and was also sent as gifts.

  • How to eat

    “Tojiko mame/mame gashi” is cut into 1cm width pieces and eaten. Some people like to lightly sear, grill or heat it before eating.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Local Japanese confectionary shops sell “tojiko mame” made with soybeans.

RECIPE

Ingredients (30 servings)

  • Soybeans 400g
  • Wheat flour 1kg
  • Sugar (soft brown sugar) 400g
  • Sugar (muscovado sugar) 400g
  • Salt 1 tbsp.
  • Water 900ml
  • Oil 4 tbsp.

How to cook

  • 1. Mix the wheat flour, sugar, and salt with water until smooth.

  • 2. Roast the soybeans in a frying pan until fragrant and briefly soak them in hot water. Drain the water and put the soybeans in the mixture from step 1.

  • 3. Divide the dough into two to three batches and knead by heating some oil in a frying pan and cooking the mixture, making sure that it does not get burned.

  • 4. Shape the dough into 5cm diameter long narrow shapes and wrap them in dry bamboo skin. Steam for 30 to 40 minutes.

  • 5. Make sure that the soybeans are roasted until fragrant. It is better to use a mixture of soft brown sugar and muscovado sugar to create a beautiful color rather than just muscovado sugar.

provider : "Kumamoto Furusato Shoku no Meijin" (Kumamoto Prefecture's website for local production for local consumption)

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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