All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Iridaizu gohan / rice with toasted soybeans

The soft sweetness of soybeans becomes concentrated and infused with a smoky note through toasting. Soybeans also remain relatively crunchy after cooking, making a good contrast in texture with rice.


1 180 cc* cup rice
Approx. 200 cc water (not in photo)
3 tbsp soybeans
1/4 tsp salt
1 3-4cm kombu kelp piece
*1 rice cooker cup


Wash rice, put water to the 1-cup mark, and soak for 30 minutes.


In a frying pan, toast soybeans without oil until skin breaks and browns, about 15-20 minutes on medium heat or 30 minutes on low heat, while shaking the pan occasionally.

Alternatively, microwave soybeans (see Notes).

Set aside.


When ready to cook rice, put salt and soybeans, mix, place kombu, and cook.


When done, remove kombu, wait 10 minutes, and gently turn.

  • Microwaving soybeans: Wet soybeans, and microwave with cover until toasty, for 3-4 minutes (remove and shake halfway through).
  • Rehydration of soybeans is unnecessary.

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