🍚 Kuromame Okowa / Mitama (Black Soybean Mochi Rice)

“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish.