Shoyumame

Shoyumame (しょうゆ豆) is a regional cuisine of the Kagawa prefecture of Japan.^[1]^[2] Shoyumame consists of parched broad beans that have been left overnight in a marinade consisting primarily of soy sauce and sugar, with mirin and sake usually included in the marinade as well.^[1]^[2] It is commonly served alongside lunch or dinner, or as an accompaniment to alcohol.^[1] Although similar in appearance, shoyumame should not be confused with shoyunomi—a regional dish of Nagano, Niigata, Yamagata and Kagoshima prefectures—which consists of steamed black beans that have been fermented in soy sauce with rice malt.^{[citation needed]}

References

^ ^a ^b ^c Feldner, Sarah Marx (February 25, 2014). A Cook's Journey to Japan: 100 Homestyle Recipes from Japanese Kitchens. Tuttle Publishing. ISBN 978-4805312988. Retrieved 9 August 2019.
^ ^a ^b Tada, Minoru (1972). "On the Changes of the Ingredients of Shoyumame Prepared Under Varied Conditions". Eiyo to Shokuryo. 25 (4): 356–358. doi:10.4327/jsnfs1949.25.356. Retrieved 9 August 2019.

[Feldner-1] Feldner, Sarah Marx (February 25, 2014). A Cook's Journey to Japan: 100 Homestyle Recipes from Japanese Kitchens. Tuttle Publishing. ISBN 978-4805312988. Retrieved 9 August 2019.

[Tada-2] Tada, Minoru (1972). "On the Changes of the Ingredients of Shoyumame Prepared Under Varied Conditions". Eiyo to Shokuryo. 25 (4): 356–358. doi:10.4327/jsnfs1949.25.356. Retrieved 9 August 2019.

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