Osaka Local Cuisine: Goyori Mame / Jako Mame

Alright, let’s talk about a humble yet hearty dish from the Senshu and Kawachi regions of Osaka Prefecture: Goyori Mame, also known as Jako Mame. It’s a simple, home-style recipe that combines soybeans with dried small fish and shrimp, simmered in a sweet and savory sauce. It’s a taste of everyday life in these parts of Osaka, so let’s check it out.

Dish Name: Goyori Mame / Jako Mame (ごより豆／じゃこ豆)

• Region / Location: Senshu region to Kawachi region, Osaka Prefecture
• Primary Area of Tradition: Senshu region to Kawachi region
• Main Ingredients: Soybeans, goyori

How It’s Eaten / Served

Boiled soybeans are simmered with seasonings like mirin and soy sauce. Dried “goyori” is pan-fried and added to the pot, and the mixture is cooked until the sauce reduces. The flavor is said to improve if left overnight. Since goyori is becoming harder to find, sakura shrimp is sometimes used as a substitute.

Cultural Background and Preservation

Goyori Mame is a common dish enjoyed in the Senshu and Kawachi regions, made by simmering soybeans with dried small fish and shrimp in a sweet and savory sauce. In the Kawachi region, it’s often called “Jako Mame.”

The types of small fish and shrimp used vary by region. In the Senshu region, closer to Osaka Bay, seafood caught from the bay is used. In the inland Kawachi region, freshwater varieties are used.

“Goyori” refers to small fish caught in Osaka Bay and dried in the sun. Until the mid-Showa era, the Senshu coast had wide sandy beaches where small fish and shrimp (koebi jako) caught in nets were sun-dried. The marketable fish were sold, and the remaining small fish were called “atoyori” (後寄り – later catch) or “goyori.”

This traditional dish is nutritionally excellent, combining calcium-rich small fish with protein-rich soybeans.

In the past, it was a common staple in households, made in large quantities and enjoyed when people gathered.

Goyori Mame has been passed down through home cooking. However, due to the time-consuming preparation and the decreasing number of goyori processors, making it harder to obtain goyori, fewer households make it these days.

In Hirakata City, it’s served in school lunches every year in mid-October as part of nutrition education.

Additional information:

• Goyori (ごより): Small fish and shrimp caught in Osaka Bay and dried in the sun.
• Senshu (泉州): The southwestern part of Osaka Prefecture, facing Osaka Bay.
• Kawachi (河内): The eastern part of Osaka Prefecture.
• Mirin (みりん): A type of sweet rice wine used for cooking.
• Sakura shrimp (桜えび): Small pink shrimp, known for their delicate flavor.