# Akebono Daizu no Edamame ｜ Our Regional Cuisines

**Cuisine Name**: Akebono Daizu no Edamame

**Region**: Our Regional Cuisines

## Main Lore Areas
Minobu-cho

## Main Ingredients Used
Akebono Soybeans

## History, Origin, and Related Events
"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town since the Meiji era. These soybeans are exceptional, with larger size and higher sugar content compared to regular soybeans. They are approximately 1.6 times the size of typical soybeans, and when lined up, 10 beans span about 6 sun (18cm or 7 inches), earning them the alternate name "Tourokusun". The ideal conditions for Akebono Soybeans in Minobu Town include a climate with significant temperature differences between day and night, frequent fog, and soil referred to as "conglomerate gravel layer".Despite being renowned for their quality, Akebono Soybeans face challenges due to their regional specificity, labor-intensive cultivation practices throughout all stages, and the aging population of producers. This has led to a decrease in harvest volume, making these soybeans difficult to obtain, earning them the nickname "phantom soybeans." Young edamame from Akebono Soybeans are particularly rare, as they are only available for a brief period during the harvest season.Efforts have been made to revitalize the region through a collaborative approach among producers, resulting in increased production. Akebono Soybeans are now processed into tofu, miso, croquettes, natto, and other products, contributing to local culinary diversity. It has become a common saying that when attempting to grow Akebono Soybeans in other regions, the first-year harvest may yield large soybeans, but subsequent years may result in smaller beans that lose the distinctive qualities of Akebono Soybeans. Thus, the phrase "Akebono Soybeans are truly Akebono Soybeans when grown in Akebono" is an often expressed statement.

## Opportunities and Times of Eating Habits
"Akebono Soybeans" are a late-maturing variety, so you can enjoy freshly harvested edamame in October, and the soybean harvest takes place from late November to mid-December. Processed products made from these soybeans are available throughout the year.

## How to Eat
Wash the Akebono soybeans with water, generously sprinkle salt, rub them thoroughly to remove any fuzz, and boil them in salted water for 5-8 minutes. Check the firmness during the process and cook to your preferred tenderness. Lift them from the boiling water using a strainer, drain excess water by fanning, and once they cool, they are ready to be enjoyed.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Among the 176 local foods designated for the next generation in Yamanashi Prefecture as part of the "Yamanashi no Tabemono" initiative, there are 47 particularly representative items selected as the "Special Selection of Yamanashi Foods." In October, there are opportunities for hands-on experiences in harvesting Akebono soybeans, and the "Akebono Soybean Production Area Fair" allows people to enjoy and taste the harvest. Additionally, the town is actively engaged in developing new products and promoting online sales.

## Ingredients
- Akebono soybeans: 250g
- Salt: 45g

## Recipe
1. 1. Wash Akebono soybeans with water, sprinkle a generous amount of salt (amount not specified), and rub to remove the fuzz.
2. 2. Boil 1.5L of water with 45g of salt (3% salt content). Add the soybeans from step 1 and boil for 5-8 minutes. Check the firmness during boiling and finish to your preferred tenderness.
3. 3. Drain using a colander, remove excess water by fanning, and once it cools, it's ready to be served. To achieve a vibrant color and good flavor after boiling, it's essential not to immerse the soybeans in water but to spread them on a sieve or similar surface for rapid cooling.

## Provider Information
Recipes vary depending on the region and home.

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