🍱 Hitashi Mame (Soaked Beans)

The soil in the northern part of the Nishiyama region is suitable for soybean cultivation, and cultivation of barley and beans has been actively carried out in the region for a long time. The soybeans grown in the Nishiyama region are of good quality, with a pleasant fragrance and a sweet, comforting taste, and are named "Nishiyama soybeans." In the Togakushi region, flower beans are a specialty product, and they cultivate the "Kogen Hana Mame" (Highland Flower Bean), which is considered suitable for cultivation at an altitude of 800 meters or higher. The Highland Flower Bean has a color that combines black and purple, and it is also known as the "purple flower bean." It is large-grained, flavorful, and used for simmered beans and sweetened dishes. "Hitashi Mame" is a regional dish eaten not only in the northern and eastern Shinano regions of Nagano Prefecture but also in Niigata Prefecture and the Tohoku region. It is often used in traditional New Year's osechi dishes. It involves boiling green soybeans and soaking them in lightly seasoned dashi broth. In Nagano, it is also made as "Kurakake Mame," a variety of green soybeans known for its pattern resembling a saddle on a horse's back. Due to its unique nori-like flavor, it is also called "Nori Mame" in some regions. The distinctive aroma, the crunchy texture of the beans, and the rich flavor combine beautifully, making the beans themselves exceptionally delicious. However, in recent times, the production has decreased, making it challenging to obtain.