兵庫県·特産品
Sayo Mochi Daizu (Sticky Soybeans)
With a single bite, you experience a unique chewy texture and a sweetness that gently spreads across the palate. The 'Sayo Mochi Daizu,' a traditional variety cultivated exclusively in Sayo Town, boasts a signature chewy mouthfeel as its name suggests. The beans are large and approximately 30% heavier than ordinary soybeans. They are high in carbohydrates, providing a rich sweetness and depth of flavor. When processed into miso or tofu, these inherent qualities become even more pronounced. It is also a masterpiece that was the first soybean in Japan to be registered under the Geographical Indication (GI) protection system. Handmade tofu, set with Akō bittern, paired with miso slowly aged using only soybeans, rice, and salt. It is a simple yet profound flavor that supports the culinary heritage of Sayo.
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