Tokushima Mame-tama
At a glance
| Name | Tokushima Mame-tama (Mame-tama) |
|---|---|
| Prefecture | Tokushima |
| Region | Shikoku |
| Type | Okonomiyaki mixed with sweet-simmered kintoki beans |
What is it?
Mame-tama folds sweet, plump kintoki beans into a wheat batter with cabbage and egg before griddle-cooking, creating Tokushima's distinctive contrast of savory sauce and dessert-like beans.
History and local context
Local shops expand the format with mame-ten-tama containing small-shrimp tempura, buta-mame-tama with pork or ika-mame-tama with squid. The beans are mixed into the batter rather than merely used as a topping.
How to enjoy it
Cook both sides until the center sets, then add sauce and only enough toppings to preserve the bean flavor. Check wheat, egg, soy and, depending on the version, shrimp, pork or squid allergens.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Tokushima Mame-tama from?
It is associated with Tokushima, in the Shikoku region of Japan.
What kind of food is Tokushima Mame-tama?
This guide classifies it as okonomiyaki mixed with sweet-simmered kintoki beans. See the overview for its defining ingredients and texture.
Can I order Tokushima Mame-tama online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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