Product Summary (Registration No.119)

Registration No.119 あけぼの大豆

Registered name (Transcription) : あけぼの大豆（Akebono Daizu）, Akebono Daizu Edamame, Akebono soybean
Reference information : Akebono soybean

Category of product

Class 1 : Products of Agricultural Origin (Soybean, Edamame) 

Production Area

Yamanashi Prefecture Minobu Town, Minamikoma County

Registered Group

Minobucho Akebono Daizu Promotion Association

Characteristics

Larger (ten make up about 18 cm, it has traditionally been said) and sweeter than others, this variety of soybean has been in production for over a century. It contains about 20% more sugars than other varieties. It is especially high in sucrose, the main component of sugar, which is about 40% higher in this variety, contributing to its pronounced sweetness. Because of its rarity and excellent quality, local JA (Japan Agricultural Co-operative) purchasing prices are roughly twice or four times those of average nationwide bidding prices for regular soybeans.

Link with the Production Area

Diurnal temperature differences of over 10°C during the period roughly between October and December, when the young bean matures until harvested, contribute to the bean's characteristic sweetness.
Growers in Akebono district prevent hybridization by strictly isolating or distancing fields for different crops, and also through generations of seed selection, thereby preserving the distinctive large size of Akebono Soybean.