ごまごはん

English Version

Features of Goma Gohan (Sesame Rice)

One of Tsugaru’s “iromeshi” (seasoned colored rice)

In the Tsugaru area, rice cooked with seasonings and add-ins is called iromeshi (“colored rice”). Goma gohan—also known as gomamamma—is one such dish, prized for the aroma of black sesame. It’s offered on Buddhist observance days, and in some communities it’s sweetened and served in place of red rice for festivals or rice-planting hospitality. A more festive version with chestnuts (kuri-iri gomamamma) is also known.

Sticky-rice “okowa” style, steamed with toasted sesame

Coarsely ground, dry-toasted black sesame is mixed into soaked glutinous rice. A “sprinkling water” of soy sauce and sugar is added, then the rice is steamed to a glossy, gently sweet finish. The sesame fragrance rising with the steam is irresistible.

Recipe

Ingredients (serves 6)

• Glutinous rice … 3 rice cups (200 ml each)
• Black sesame seeds … 30 g
• Sugar … 40 g
• Soy sauce … 2½ tbsp
• Water for sprinkling … 250 ml
• Edamame or candied chestnuts … to taste (for finishing)

Source credit: “Our Regional Cuisines (Aomori)” MAFF / Recipe by Ms. Ikuko Kitayama, Shibata Gakuen Junior College.

Instructions

1. Rinse the glutinous rice and soak overnight. Drain well the next morning.
2. Dry-toast the black sesame and grind coarsely in a mortar.
3. Make the sprinkling liquid by mixing the 250 ml water with sugar and soy sauce.
4. Line a steamer with a damp cloth, add the rice, and steam over high heat for 20 minutes.
5. Transfer the rice to a bowl; add the sesame and the sprinkling liquid, mixing thoroughly.
6. Return to the steamer and steam for another 15 minutes.
7. Spread on a tray, fan to a sheen, and finish with edamame or candied chestnuts.

(Ratios and methods vary by household and district.)

Chef’s Tips

Toast the sesame right up to the point where the aroma blooms, then grind coarsely. Add the sprinkling liquid in 2–3 rounds while mixing so the seasoning distributes evenly. For ceremonial use, increase the sugar slightly; for everyday meals, keep it lighter.

Serving & Background

A fragrant, gently sweet rice for rituals and daily meals

Besides offerings on Buddhist observance days, people would shape sweet gomamamma into onigiri for fieldwork gatherings and festivals. Other local “colored rice” include adzuki rice, black-bean rice, and celebratory red rice—each part of Tsugaru’s food culture.

Made with care, the sesame aroma and glossy okowa texture bring comfort to the table. Wishing you a beautiful finish today!