Tweet

“Black Soybeans have been cultivated for a long time in Tamba Sasayama. It is said that when Sasayama feudal offered to a general a black soybean and he was praised it so much in the Edo Era. Tamba Sasayama Black Soybeans are large and white powder on the surface. The skin is firm but the inside is soft. The significant difference in temperature between day and night and nutrient rich soil makes this an excellent quality of Black Soybean. In autumn, Black Edamame is very popular in Japan. “Kuromame no Yakata” was built in 1998 as a focal point for communication space through the nature. It provides and sells local food and products.”