Kagawa Shoyu Mame
At a glance
| Name | Kagawa Shoyu Mame (Shoyu Mame) |
|---|---|
| Prefecture | Kagawa |
| Region | Shikoku |
| Type | Dry-roasted broad beans soaked in sweet-savory soy marinade |
What is it?
Shoyu mame dry-roasts mature broad beans until blistered, then soaks them overnight in soy sauce, sugar, mirin and chili. The beans become chewy-tender with toasted aroma and a salty-sweet glaze.
History and local context
The practical Kagawa side dish is familiar as home food, sake accompaniment and souvenir. It differs from glossy simmered kuromame: the beans are roasted first and remain firmer, while sweetness varies by maker.
How to enjoy it
Eat a few beans with rice or sake, chewing the firm skin carefully. Refrigerate after opening, watch sodium and check broad-bean and soy suitability, especially for anyone with favism or related medical advice.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kagawa Shoyu Mame from?
It is associated with Kagawa, in the Shikoku region of Japan.
What kind of food is Kagawa Shoyu Mame?
This guide classifies it as dry-roasted broad beans soaked in sweet-savory soy marinade. See the overview for its defining ingredients and texture.
Can I order Kagawa Shoyu Mame online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.