-･- From My Everyday Life to Japanese Culture -･- Why don't you see the real Japan, not the typical foreigners' version.
I’m in time for fresh green peas in season!
In Japan, fresh green peas come into season from March to June. I usually make “green peas rice (豆ご飯) ” when I find them at the store shelves in spring, but I did not until yesterday this year. I was lucky to get them.
Though Japanese cuisine such as Sushi, Tempura and Sukiyaki is gaining popularity worldwide, I'm afraid our home-style cooking is relatively unknown.
The dish is often called just “takikomi-gohan (炊き込みご飯) ” that is a collective term for rice cooked with “dashi (出汁: soup stock)” along with vegetables, meat, or fish. Takikomi-gohan is one of popular home-style dishes.
Some kinds of takikomi-gohan that are seasoned with soy-sauce-based soup are stronger-tasting than green peas rice. However, it has a rich flavor. So, why don’t you stretch out with your taste sensation and try it, if you get fresh green peas.
Cooking it is rather simple.
Ingredient: washed rice, green peas, some rice wine (or white wine), touch of salt and a piece of dried kelp (or instant bouillon).
First, put rice and rice wine in a rice cooker and then add water (appropriate quantities for the rice). Put the rest of ingredients and switch on the cooker!
*If you don’t have a rice cooker, cook it the way you usually do. However, the total amount of liquid should be about 10-20% more than the amount of rice.