# Chagome ｜ Our Regional Cuisines

**Cuisine Name**: Chagome

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tokushima Prefecture

## Main Ingredients Used
Fava beans, rice

## History, Origin, and Related Events
"Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans and granulated sugar, resulting in an overall brown color rice. It is said that in the old days, it was a popular meal for people living in samurai residences, but later it spread as a dish prepared by farmers to consume old fava beans during the season when new fava beans are harvested. The dish may be served with "takuan (pickled radish)", "umeboshi(pickled plums)", or tea.

## Opportunities and Times of Eating Habits
"Chagome" was commonly eaten between farm work, and the sweetness of the granulated sugar also served to soothe the body after a hard day's work. In some regions, it is served as a New Year's food or offered at Buddhist altars during memorial services.

## How to Eat
Soak the fava beans in hot water over low heat for 30 minutes, then bring to a boil, add to rice cooker with rice, granulated sugar, and boiled water, and cook. The key to roasting fava beans is to keep the heat low to avoid burning them and to cook them until they turn brown. Although it takes time to prepare the fava beans, the procedure is simple and familiar.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home, and is also served as a school lunch menu item in the prefecture. The method of preparation and historical background are also introduced in "Local Cuisine of Tokushima" a resource provided by Tokushima Prefecture, which is involved in activities to pass on the cuisine both inside and outside the prefecture.

## Ingredients
- Rice: 300g (2 cups)
- Dried fava beans: 80g
- Fava bean cooking water: 460ml
- Salt: A little
- Kizara (sugar): 40 g

## Recipe
1. 1. Wash rice and drain in a colander.
2. 2. Roast the fava beans carefully in a roasting Horoku(roaster) or heavy frying pan until brown, then boil them in plenty of boiling water for 30 minutes (be careful not to overcook, as they tend to fall apart. )When cooled, peel the beans, reserving the cooking water.
3. 3. Put [1] rice in the rice cooker and add the quantity of water (the water in which the fava beans were boiled).
4. 4. Mix [3] with kizara (sugar) and salt, add the fava beans from [2], and cook the rice.
5. 5. When cooked, mix the beans so that they do not fall apart, and serve in bowls.

## Provider Information
provider : Kumiko Nagao, Junior College of Tokushima Bunri University

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