🍲 Simmered Runner beans

The Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called "flower beans", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named "Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled.