Black Soybeans (Kagawa Kuro １)
Kagawa Prefecture is the ideal region for agriculture, thanks to its warm climate, long hours of sunshine, and convenient location near large commercial areas such as Kyoto, Osaka and Kobe. Because Kagawa is Japan’s smallest prefecture, however, it has been difficult to compete with other agricultural regions in terms of production volume. To differentiate itself from the competition, Kagawa has developed original varieties of agricultural products. “Kagawa Kuro 1” is an original variety of black soybean developed in Kagawa. Compared with “Tamba Kuro”, which is a conventional variety of black soybean, Kagawa Kuro 1 has excellent uniformity, color and aroma, making it ideal for boiled bean dishes. This variety also contains high-quality proteins, vitamins, and dietary fiber, as well as isoflavones and anthocyanins, which have been attracting attention recently. In addition to prepared bean dishes, such as boiled beans, amanatto (candied beans) and simmered beans for New Years, fresh Kagawa Kuro XNUMX soybeans are also delicious when eaten lightly boiled in the pod. Developed from Tamba Kuro seeds collected by Kagawa University and the agricultural cooperative JA Kagawa, the Kagawa Kuro XNUMX variety was improved through pure line selection methods. Kagawa Kuro XNUMX is the first original variety of soybean developed from Tamba Kuro to be registered in Japan. It has excellent uniformity and quality, and is very easy to work with. Even after processing or boiling, Kagawa Kuro XNUMX is comparable to Tamba Kuro in every way, including color, gloss and aroma.
- Seasonal season
- Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Takamatsu City, Miki Town, Kotohira Town