# Goyori Mame (Goyori and Beans) / Jyako Beans ｜ Our Regional Cuisines

**Cuisine Name**: Goyori Mame (Goyori and Beans) / Jyako Beans

**Region**: Our Regional Cuisines

## Main Lore Areas
Senshu Region to Kawachi Region

## Main Ingredients Used
Soy beans, Goyori dried shrimp and fish

## History, Origin, and Related Events
Goyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi regions. It's made by cooking soy beans and small dried fish and shrimp together for a sweet and salty flavor. It's often called “Jyako Mame” (Jyako Beans) in the Kawachi region.The type of fish and shrimp used in this dish varies from region to region. Small fish and shrimp caught in the sea are used in the Senshu region near Osaka Bay, while the inland Kawachi region uses ingredients caught in the rivers.“Goyori” refers to small sun-dried fish caught in the Osaka Bay. The small fish and shrimp caught in fishing nets used to be sun-dried all together on the sandy beaches that used to line the Senshu seashore until the middle of the Showa era. The portion that could be sold was taken out of the batch, and the remainder was called“ Goyori”.This is a traditional dish that is excellent in terms of nutrition, because it is a combination of calcium-rich fish and protein-rich soybeans.

## Opportunities and Times of Eating Habits
It was eaten regularly as a conveniently available side dish for families in the past. It was made in bulk and enjoyed when people gathered together.

## How to Eat
Boiled soybeans were cooked together with seasonings like mirin sweet rice wine and soy sauce. To complete the dish, just add in lightly roasted Goyori and cook the mixture until it boils down. Leave the dish overnight, and the flavors soak in and it becomes even more delicious. It's become difficult to find Goyori, so it is sometimes substituted with sakura shrimp.

## Efforts for Preservation and Succession
The recipes have been passed down and made in each household, but the number of households making“ Goyori” Mame has decreased due to how time-consuming it is to make and the fact that it is becoming increasingly difficult to obtain Goyori. This is because the number of producers of Goyori has also decreased.Every year, the dish is served as a part of school lunch in Hirakata City in the middle of October as a part of the school's food education.

## Ingredients
- Soybeans (dried): 1kg
- Goyori: 100g
- [Seasoning A] Brown or Granulated Sugar: 300g
- [Seasoning A] Sake Rice Wine: 300cc
- [Seasoning A] Mirin Sweet Rice Wine: 300cc
- Soy sauce: 250cc

## Recipe
1. 1. Wash the soybeans, while also changing out the water two to three times.
2. 2. Add the washed soybeans to a thick pot and fill with water until the water line is around eight centimeters above the soybeans. Put it on high head without a lid, and turn it down to low once the water boils.
3. 3. After about 30 minutes, add [Seasoning A], continue to cook over low heat (for around 30 minutes), then add soy sauce.
4. 4. Tenderize any hard areas of the Goyori fish, and cook them in a frying pan for around 10 minutes on low heat, then add to step three.Continue simmering for an additional hour on low heat, and turn off the heat once the liquid boils out and a luster can be seen.

## Provider Information
provider : Recipe source: Yumiko Yamanaka

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