Tamba Black Soybeans and Chestnuts: Hyogo's Autumn Harvest

Tamba, in Hyogo's inland hill country, is famous nationally for two specific crops: tamba black soybeans (kuromame), which are unusually large and glossy compared to standard soybeans, and Tamba chestnuts, prized for their size and sweetness. Both are considered premium, gift-quality ingredients within Japan, and both are strongly associated with autumn and the New Year holiday season rather than being available or emphasized year-round.

Tamba black soybeans are traditionally simmered slowly with sugar and soy sauce until glossy and tender, and are a standard component of osechi ryori, the formal food eaten over Japanese New Year, symbolizing health and hard work. Tamba chestnuts show up in autumn sweets, roasted as a seasonal snack, and in rice dishes like kuri gohan (chestnut rice). Both are seasonal, so availability outside autumn and early winter is limited — check timing if you're hoping to try them fresh.