Dadacha Mame: A Local Food Guide for Visitors (Yamagata)

Long cultivated in Tsuruoka City in the Shonai region, dadacha mame is a fragrant heirloom variety of edamame.

What Is Dadacha Mame

Dadacha means father in the Shonai dialect. A well known tale says that during the Edo period a lord of the Shonai domain, delighted by the edamame presented to him, asked which dadacha, or father, had grown such fine beans, and the name is said to have stuck. It is said to have begun in the late Meiji era in the Shirayama area of the old Oizumi village, part of present day Tsuruoka, where a superior line was selected and raised from chamame seeds received from a neighboring village, and Shirayama is widely known as its birthplace. It is still grown mainly in the Oizumi area of Tsuruoka, and the growing area has stayed limited to preserve the flavor unique to this land.

Highlights

The pods look small, their fuzz is brownish, and they show a deep pinch, all hallmarks of the heirloom line. They are far from showy to look at, yet one bite releases a surprisingly rich sweetness and umami, with a distinctive aroma reminiscent of corn. Because the true flavor is hard to reproduce when the growing land changes and the harvest window is short and hard to store, it was once called a phantom bean. The beans are on the smaller side and boil quickly, another trait of the heirloom line.

Varieties and a Relay of Seasons

Dadacha mame comes in several lines, each ripening at a slightly different time. Because they move in turn from early to late maturing, shipments continue through much of August in the growing area. The lines prized for aroma and sweetness are especially popular, and at the height of the season orders pour in from across Japan. To protect quality, the growing area also carries out brand management, so the taste of the true home region is handed down.

Enjoying the Seasons

The season is a very brief window around August. Simply boiled and lightly salted is best, and it pairs superbly with beer. Since the beans are small and cook fast, a short boil is enough to draw out the aroma, so avoiding overboiling is the secret to its flavor. In season, fresh pods line farm stands and local shops in the growing area, and many people make the trip to seek out fragrant, morning picked beans.

Access and Basic Information

JR Tsuruoka Station is the gateway, and the beans can be bought at farm stands and roadside stations in the city. Because the season is short, checking which shops carry it and when it ships helps if you want to be sure to find some.

Practical Travel Notes

• When to eat it: The peak harvest is around August as a guide, and because the lines ripen at different times, shipments continue through August.
• Freshness first: The pods lose flavor quickly after picking, so it is best to boil them as soon as possible after buying.
• Taking it home: Raw pods do not keep well, so for a long trip home consider chilled transport or frozen products.
• How to enjoy it: Beyond the classic salted boil, the beans are also mashed into zunda to pair with mochi and sweets in Shonai.

A Quick Tip

Freshness is everything, so boil it as soon as possible after buying. Avoid overboiling to preserve the beans aroma for the best flavor.