05/01/2026
Welcome, May! With fresh peas in season, here’s how to make mame-gohan (pea rice), a classic Japanese way to enjoy spring’s sweetness. This makes 2-3 servings with a Japanese rice cooker, and 2-4 servings with an American rice cooker—although I could finish either by myself.
Instructions:
Note: Whether you use an American rice cooker (a cup is 240ml) or a Japanese rice cooker (a cup is 180ml), please use one cup of rice and add water according to the instructions of your rice cooker.
Prep: Rinse 1 cup of rice and soak it in water for 30 minutes. Drain well.
Season: Place the rice in your rice cooker. Add 1 tablespoon of sake (or dry white wine) and ½ teaspoon of salt. Add fresh water up to the 1-cup line.
Cook: Add the fresh peas (50–80g shelled) and spread them evenly. Start the rice cooker.
Finish: Once finished, let it steam, covered, for another 10 minutes, then fluff the rice gently with a rice paddle.
No Rice Cooker? Use a heavy-bottomed pot. For 1 cup of dry rice, add 230-250ml of liquid (water + sake). Bring to a boil, then reduce heat to low. Cover tightly and simmer for 12–15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes before fluffing.
Bon appétit! 🌿🍚
