Uchimame (Crushed Dried Soybeans)
A traditional food deeply rooted in the history and climate of Fukui

Uchimame (Crushed Dried Soybeans)

About Uchimame (Crushed Dried Soybeans)

In Fukui, the snowy climate once made it difficult to enjoy a varied and rich diet. This inspired creative ways to make the most of harvested ingredients.

Uchimame (打豆, Uchimame) is one such creation. Made by crushing soybeans with a stone mill and drying them, this simple yet innovative preparation preserves the soybean's nutrition and flavor.

Highly valued for its rich taste and nutritional benefits, Uchimame has become a beloved flavor of Echizen Fukui. The soybeans used to make Uchimame are carefully grown along rice field paths in the fertile Fukui plains. Only premium, domestically grown soybeans—100% sourced from Hokuriku (Fukui and Ishikawa Prefectures) and Hokkaido—are used. Importantly, no genetically modified or engineered soybeans are included, ensuring a naturally wholesome product.

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Regional cuisine of Fukui region

Japanese Cuisine - Local cuisine