EnglishPunch beans
Local food deeply rooted in Fukui's history and climate
Punch beans introduction
In the past, in Fukui, it was difficult to obtain rich eating habits under snowy weather conditions, so there were many ways to make good use of harvested ingredients.
Uchimame (uchimame) is one of them, made by crushing soybeans on a millstone and drying them.
“Uchimame” makes use of the nourishment and nutrition of soybeans, and its rich flavor and deliciousness are widely popular as a flavor of Echizen Fukui.
Soybeans are produced in rice paddies, mainly in the Fukui Plain. This is an utsuma that was eaten by crushing it with a wooden hammer on a millstone. Since these uchimame uses high-quality domestically produced soybeans (using 100% soybeans from Hokuriku (Fukui prefecture, Ishikawa prefecture soybeans) and Hokkaido soybeans), they do not use genetically modified or genetically manipulated soybeans at all.
Uchimame (uchimame) is one of them, made by crushing soybeans on a millstone and drying them.
“Uchimame” makes use of the nourishment and nutrition of soybeans, and its rich flavor and deliciousness are widely popular as a flavor of Echizen Fukui.
Soybeans are produced in rice paddies, mainly in the Fukui Plain. This is an utsuma that was eaten by crushing it with a wooden hammer on a millstone. Since these uchimame uses high-quality domestically produced soybeans (using 100% soybeans from Hokuriku (Fukui prefecture, Ishikawa prefecture soybeans) and Hokkaido soybeans), they do not use genetically modified or genetically manipulated soybeans at all.
