🍚 Goma-gohan (Sesami seeds Rice)

In the Tsugaru region, where extensive reclamation was carried out from the beginning of the Edo period, various rice dishes developed. The term "iro-meshi" or "iro-gohan" was used to refer to rice with various ingredients mixed in and flavored with soy sauce. "Goma-gohan" or "goma-mama" is one example of this. Because of its pitch-black color, it was made and offered at Buddhist altars on "Ke-no-hi," such as Buddhist memorial services and days of devotion. On the other hand, in some regions, the dish is prepared sweet by adding sugar, and it is made as an alternative to "Seki-han" (red rice) during events like rice planting or shrine festivals. The version with only sesame seeds is called "Goma-mama," and the luxurious version with chestnuts is referred to as "Kuri-iri Goma-mama."