Cooked Rice with Green Pea and Miso Soup of Clam
Looking forward to coming of spring.
“Mame-Gohan” (cooked rice with green pea) and “Asari no Miso-Shiru” (miso soup of clam) are popular meals to feel the advent of spring in Japan.
Green pea (Pisum sativum L.) is called “Endo” or “Endo-Mame” in Japanese, also knwon as “Usui-Endo” in Kansai region (included Kyoto and Osaka). In Kanto region (included Tokyo) it is called “Green Peas” more usually.
Although outdoor cold, I feel the early spring at my fingertip peeling the pod of green peas.
Set usual amount of rice and water in a rice cooker,
then add raw green peas and a little bit of salt.
Run it usually.
＊If you don’t have a rice cooker, you will be able to cook with a sauce pan. Put all ingredients, cover with a lid and turn the heat to high. Once it’s steaming and boiling, turn the heat down to low and simmer for about ten minutes. Turn the heat off and steam for 5-10 minutes.
“Asari” is a Japanese littleneck (Ruditapes philippinarum), one of most popular edible bivalve shells in Japan.
* Konbu should be removed just before boiling.
Today I use dark brown miso “Aka-Miso”.
Steaming rice and soup freshly cooked, I can’t wait to eat. Itadakimasu!
is a cooked rice with grean pea. 豆ご飯（まめごはん） literally “bean rice”
・Endo / Endo-Mame
is a grean pea (Pisum sativum). 豌豆（えんどう） / 豌豆豆（えんどうまめ） The derivation of its name is uncertain.
is a Japanese littleneck (Ruditapes philippinarum). 浅蜊（あさり） literally “shallow clam”.
is dark brown miso, colored due to the Maillard reaction of soy beans. And it becomes more dark brown by long-term aging. 赤味噌（あかみそ） literally “red miso”