Ingredients
(makes 12)
Shelled edamame (fresh green soybeans) : 200g
Rice flour : 60g
Sugar : 50g
Salt : a pinch
Boiling water : 1 tablespoon
Green soybean rice cakes (‘mame-shitogi’) are made near the border of Aomori and Iwate prefectures. Originally they were made with dried soybeans, which were soaked, boiled, and mashed, then combined with pulverised rice. Some say this was a precursor to mochi. Since ancient times these rice cakes have been a common offering at Shinto alters. In the last month of the old lunar calendar, on the day when the gods are said to grow old, they are offered to show gratitude for this year’s health and harvest, and to pray for next year’s. This simple sweet lets you enjoy the natural flavour of soybeans.
All through 2014 I’ve been introducing recipes for sweets traditional to different events throughout Japan. I have gained a new appreciation of how wonderful it is that our country, despite being small, has so many different traditional sweets in different regions. Thank you for reading my article-throughout the year, and I hope you will join me for more recipes in 2015.
Preparation
- Spread rice flour on a plate and heat for 1 minute.
- If you bought unshelled edamame, microwave then remove beans from their shells untill you have 200g.
Method
- Microwave the edamame for 2-3 minutes, then mash using a mortar and pestle or food processor (photo 1).
- Mix in the rice flour, then the sugar and salt. Add the boiling water, mix again, then knead well (photo 2).
- Form into a cylinder then flatten one of the rounded sides. Cover in plastic wrap and chill in refrigerator (photo 3).
- Slice and toast lightly, or eat as is. Store n the refrigerator and eat within the next few days.
