# Denbu ｜ Our Regional Cuisines

**Cuisine Name**: Denbu

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tokushima Prefecture

## Main Ingredients Used
Kintokimame(=red kidney beans), carrots, daikon radish, gobou (=burdock)

## History, Origin, and Related Events
In Tokushima prefecture, there are many traditional dishes which use “kintokimame” (=red kidney beans) in them, such as “barazushi” and “mametentama” (=type of okonomiyaki with sweet kintokimame in them). “Denbu” is one of such dishes and is also referred to as “odenbu”, “orenbu”, and “renbu”, and is similar to “gomoku mame” (=simmered soybeans with vegetables). Pre-cooked kintokimame or “kuromame” (=black soybeans) are simmered with daikon radish, “gobou” (=burdock) and other root vegetables and flavored with soy sauce and sugar. Some families and regions like to add “umeboshi” (=pickled plums) to the recipe. “Denbu” is often served on special occasions such as the new year holidays along with “zoni” (=soup containing rice cakes) made with white miso and “nishime” (=simmered vegetables). Beans are rich in protein and root vegetables are rich in fiber, which make this dish highly nutritious.

## Opportunities and Times of Eating Habits
“Denbu” is served during the new year holidays as part of “osechi” or for topping out ceremonies when a new house is built. Beans are the main ingredient in this dish, and in Japanese, beans are called “mame” which also means diligent and so people would often prepare this dish with the message of “continue to work diligently” embodied in them. This dish is made with everyday ingredients and is not expensive to make. It is said that this recipe was made so that anyone could make it at home easily when enjoying the new year holidays. “Kuromame” (=black soybeans) are sometimes used instead of “kintokimame” (=red kidney beans) particularly during the holidays.

## How to Eat
After cooking the “kintokimame” (=red kidney beans), do not take them out of the hot water as this will cause the skin of the beans to wrinkle. Add some water to balance out the temperature of the water in the pot. Carrots, daikon radish, “gobou” (=burdock), “chikuwa” (=fish cake), lotus roots, deep fried tofu, “kombu” (=kelp), freeze dried tofu are some ingredients which can be used to make “denbu”. Cut each ingredient into 1cm cube shapes and simmer them in a soup of “dashi” (=Japanese soup stock) made with dried sardines, soy sauce, sugar, and sake.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served as part of the local school lunch menus. The recipe is available on the Tokushima prefecture website, which allows anyone to make this at home. In 2019, this recipe was introduced at the Tokushima Cooking Challenge to raise recognition.

## Ingredients
- [Cooked beans] “Kintokimame” (=red kidney beans): 80g
- [Cooked beans] Water: 400ml
- [Cooked beans] Superfine sugar: 20g(2 tbsp. or more)
- [Cooked beans] Dark soy sauce: 5g(1 tsp.)
- Carrots: 40g
- Daikon radish: 60g
- Gobou(=burdock): 40g
- Freeze dried tofu: 1 piece
- Konjac(=yam cake): 40g
- Umeboshi(=pickled plums): 1 piece (15g)
- Dashi(=Japanese soup stock): 200ml
- Superfine sugar: 10g
- Light soy sauce: 9g(1／2 tbsp.)
- Sake: 1／2 tbsp.

## Recipe
1. 1. [Instructions for making cooked beans] Soak the “kintokimame” (=red kidney beans) in plenty of water for 5 to 6 hours before cooking.
2. 2. Put the water that the beans were soaked in and the beans in a pot and cook. Once the water starts boiling, turn off the heat and drain the water.
3. 3. Put plenty of fresh water into the pot so that the beans are fully soaked and cook some more. Lower the heat once the water starts to boil. Simmer until the beans become soft.
4. 4. Add the sugar to the beans and water and simmer for another 10 minutes. Then, add the soy sauce. Turn off the heat and put a lid on the pot to let the flavors absorb into the beans.
5. 5. [Instructions for making “Denbu”] Cut the carrots and daikon radish into 1cm cubes. Cut the “gobou” (=burdock) into small pieces.
6. 6. Soak the freeze-dried tofu in some water. After that, cut the tofu into 5mm thin squares. Cook the Konjac(=yam cake) and cut into 1cm cubes.
7. 7. Put the ingredients from steps 5 and 6 and “dashi” (=Japanese soup stock) into a pot and cook. Once the soup comes to a boil, add sugar, sake and umeboshi. When the vegetables become soft, add the soy sauce, and cook some more. Add the cooked beans and cook for an additional 3 to 4 minutes so that there is some soup left when done.

## Provider Information
provider : Keiko Takahashi, Shikoku University

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