Goma-mamma is a fragrant rice dish using goma, or sesame seeds. “Mamma” means rice in the Tsugaru dialect of Aomori prefecture, hence the name “goma-mamma.”
This is a versatile country-style dish that is eaten all year round. In Tsugaru, it is often eaten in the spring before rice planting season as well as for celebratory occasions replacing sekihan, or red bean rice.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
Ingredients [3 serving(s)]
- 400g of short-grain glutinous rice (sweet rice)
- 20g of black sesame seeds
- 1 tbsp of rice wine
- 50ml of soy sauce
- 25g of sugar
- Salt to taste
- 270ml of water
- A desired amount of shelled edamame
- Wash and soak the glutinous rice overnight. Drain the rice in a fine mesh strainer.
Crush the black sesame seeds in a grinding bowl.
Toast the sesame seed on low heat to bring out the aroma and flavor prior to cooking.
- Mix the seasoning (rice wine, soy sauce, sugar, salt) together.
- Add the rice, crushed sesame seeds, and the seasoning mixture into a rice cooker. Add 270ml of water and cook the rice.
*You can also use a steamer.
- Add the cooked shelled edamame to the cooked rice and serve.
The edamame can be substituted with seasonal ingredients such as chestnut.