🍚 Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)

Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (1868-1912), is a type of Fuji-mame, so named because its pods resemble a Sengoku-bune (boat), and it is resistant to high temperatures and disease, and produces a lot of beans. It is used in a variety of dishes such as tempura and dishes dressed with sesame sauce. Kakimawashi is a local dish served at gatherings of relatives in Gifu City, and it is said that the name "kakimawashi" comes from the way the boiled ingredients are mixed into the rice and turned to distinguish it from "mazegohan" (rice cooked in a pot and called "mixed rice").