The history of
Shoyumame

Shoyumame is part of local cuisine in Kagawa prefecture, Japan.

Long ago, a pilgrim travelling Shikoku received some dried broad beans as a taken of hospitality.
He then roasted those beans, suddenly one of these beans popped as it was heated and landed in a nearby pot filled with soy sauce.

A while later, he decided to try that bean. He was surprised to find it was soft and delicious, with a roasted aroma.

Since then, Shoyumame has become a popular part of home cooking in Kagawa.

Pilgrim: The Shikoku 88 pilgrimage is a popular journey through part of Japan.

ShoyumamePoints

• 

  The story of
  Kagawa and
  broad beans

  During the 8th century, broad beans had come to Japan from China. In Kagawa prefecture, people farmed rice in the summer and wheat and broad beans in the winter. Broad beans were harvested in early summer. Some of these beans were dried for storage.

• 

  Particular about
  manufacturing

  Before 1960, Shoyumame was a common home-made dish.
  But gradually, it become less popular due to the hard work required to make it.
  We have passed down this traditional recipe and continue using it to this day.

• 

  What is old
  fashioned
  Shoyumame?

  The beans are roasted at a slower pace to bring out their fragrance. No good additives are used, only brown sugar, soy sauce, and chili pepper. The secret sauce is made by adding these ingredients and then aging it.