兵庫県·特産品
Tanba Black Soybeans
When you put a plump, simmered bean in your mouth, the skin is soft and the inside is moist. As you chew, a gentle, elegant sweetness spreads through your palate. The size of each grain is several times larger than ordinary black soybeans, possessing a presence like tiny jewels. 'Tanba Kuro,' grown in Tanba Sasayama, is a variety classified as extra-large among black soybeans. Because it takes about 100 days from flowering to fruiting—longer than ordinary black soybeans—it accumulates plenty of nutrients, becoming large and sweet. It is also a labor-intensive bean, with much of the harvest relying on manual labor. Not only essential for New Year's Osechi cuisine, but even a single simmered bean provides a comforting sweetness. The time and effort invested translate directly into a rich flavor.
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