Kuwanoki-mame Ni (Simmered Mulberry Beans) ｜ Our Regional Cuisines

Gifu Prefecture

Kuwanoki-mame Ni (Simmered Mulberry Beans)

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Main lore areas

Yamagata City
Main ingredients used

"Kuwanoki-mame" (=mulberry beans)

History/origin/related events

"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown in Miyama area, located in the northern part of Yamagata city in Gifu, in soy sauce and sugar.
When the "kuwanoki-mame" (=mulberry beans) ripen, the pod and the beans develop red patterns. This bean has been cultivated for many years in this region and is a type of kidney bean that has been certified as a traditional vegetable from the Hida/Mino regions.
From the Meiji to the Taisho periods, sericulture flourished in the Miyama area of Yamagata city and many mulberry trees were planted to feed the silkworms. To make sure that "kuwanoki-mame" (=mulberry beans) were protected from typhoons, they were planted at the base of mulberry trees so that their vines would wrap around the bark of the trees which would protect them from violent winds. This is how the mulberry beans got its name "kuwanoki-mame" (=mulberry beans), as they were planted alongside "kuwanoki" (=mulberry trees).
Opportunities and times of eating habits

Harvesting of "kuwanoki-mame" (=mulberry beans) begin at the end of September and raw beans are boiled and eaten blanched, fried, simmered, or stir-fried. When preserving them, the beans are dried. The difference between this bean and the typical kidney bean is that "kuwanoki-mame" (=mulberry beans) can be dried and preserved as pods. When cooking the dried beans, they are soaked in water and softened, and can be cooked as pods, which is rare for this type of bean.
How to eat

Place "kuwanoki-mame" (=mulberry beans) in a pot, all facing the same direction. Add water to the pot and cook for an hour on a low heat until the beans become soft. When they are soft enough to be skewered, add soy sauce and sugar and simmer until the liquid is absorbed.
It is important to add the seasonings after the beans become soft as if they are added at the beginning, the beans harden.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
"Kuwanoki-mame" (=mulberry beans) can be purchased at local shops in Yamagata city selling agricultural products. Processed "kuwanoki-mame" (=mulberry beans) products can also be store-bought.

RECIPE

Ingredients (3 servings)

Raw "kuwanoki-mame" (=mulberry beans) When using dried beans, soak them in water before using them. 30 to 40
Soy sauce 1 tbsp.
Sugar About 1.5 tbsp.
Water As needed

How to cook

1. Place "kuwanoki-mame" (=mulberry beans) in a pot, all facing the same direction so that they do not fall apart when cooked.
2. Add enough water to the pot so that the beans are completely covered in water. Place a lid on the pot and cook on a low heat for about an hour.
3. Stick a toothpick through a bean and if the bean is tender, add the soy sauce and sugar. Simmer until the liquid is absorbed.

provider : YAMAGATA BASE

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Kuwanoki-mame Ni (Simmered Mulberry Beans) ｜ Our Regional Cuisines

Gifu Prefecture

Kuwanoki-mame Ni (Simmered Mulberry Beans)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (3 servings)

How to cook