VEGETABLEAWORLD COOKING RECIPE 
JAPANESE. STEMED PEAS("Usui-mame") RICE ("Mane-gohan")
Schedule time
50 minutes
Origin
Japanese dish
Recommended time to eat
Breakfast, lunch and dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine
Composition,Cooked rice(Per 100g or 3.5 oz)
Energy 148 Kcal, Water 65 %, Protein 2.6 %, Fat 0.5 %, Carbohydrates 31.7 %, Faiver 0.1 %, Ash 0.1 %, Calcium 2 mg, Phosphorus 30 mg, Iron 0.1 mg, Sodium 2 mg, Potassium 27 mg, Retinal 0 mg, Carotene 0 micron, Retinal Potency 0 IU, Thiamin 0.03mg, Riboflavin 0.01mg, Niacin 0.3 mg, Ascorbic acid 0 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
The raw peas(Usui-mame) food which can be harvested in May
Ingredients(8-10 portions)
350 g or 12 oz. of peas("Usui-mame") without shell (50% in yield)
600 g or 21 oz. of japonica rice
15 g or 1/2 oz. of salt
660 g or 23 oz. of water
1625 g or 57 oz. in total (1460g or 52 oz. in yield)
Directions
1. The japonica rice in covered saucepan, Add 900 g or 2 lbs. water, Since rice and peas expands more than 3 times during cooking.
2. Wash rice by hand, It repeats four times, Drain water.
3. It removes from the shell of peas("Usui-mame").
4. Add 660 g or 23 oz. water and peas.
5. Cover and cook on high heat.
6. When water comes to boil, reduce heat to cooking 5-8 minutes.
6. Reduce heat to low cooking 8-15 minutes.
8. Stop heat, wait 10-15 minutes.
Photos
Top left: Rice, Top light: Ear of rice, Top end: Rice field, Bottom left: Peas with shell("Usui-mane")
10 May 2003