Green Soybeans

Our green soybeans start with an heirloom seed variety native to Tumagoi called Koji Irazu. We grow these soybeans with no agrochemicals or fertilizer, and select only the greenest ones for sale each year.
Koji Irazu means “no need for koji,” and the name comes from the idea that the beans are good enough to make delicious sweet miso without adding the standard fermenting agent koji. This variety was grown in neighboring Ueda, Nagano during the 14th century. Tsumagoi was a center of trade with Ueda thanks to military ties with the local Lord Sanada, and the story goes that these beans came to our village along with that trade. In present day, Koji Irazu is rare, with almost no growers left in Ueda or Tsumagoi.

We dry our beans naturally in the sun, to ensure a subtly sweet flavor.

Ingredients: soybeans (Gunma grown, non-GM)　

Amount: 250g

Adzuki Beans

Our adzuki beans, or red beans, are an heirloom variety native to our village of Tsumagoi. We have improved the variety through careful seed selection every year over the past 8 years, resulting in medium-large adzuki beans.
These adzuki can be boiled straight without soaking if you simmer them long enough. The skin doesn’t fall off easily, and they cook up plump and tasty.

We grow them naturally in a JAS-certified organic environment, with absolutely no agrochemicals, chemical fertilizer, animal manure, pesticides, antibiotics, or fungicides, so you can be sure they are safe for you and your family.

Ingredients: Azuki beans (non-GMO Produced in Gunma Prefecture)　

Amount: 250g

Scarlet Runner Beans

Our runner beans come from a variety that was originally developed at the cold-climate highland research center in Tsumagoi to be suitable for mass production. We were entrusted the seeds by a local senior grower and we have further developed them through seed selection to be deep burgundy, and similar in shape to kidney beans.
We dry them naturally in the sun. They boil up big and plump if finished with a bit of sweet boiling, and they’re so delicious you’ll be satisfied even with just one bite.

We grow these beans naturally in a JAS-certified organic environment, with no agrochemicals, chemical fertilizer, animal manure, pesticides, antibiotics, or fungicides, so you can be sure they are safe for you and your family.

Ingredients: Runner beans (Gunma grown, non-GM) 　

Amount：250g

Dried Konjac

Our Dried Konjac is made from whole konjac root. We take advantage of the cold, dry Tsumagoi climate to naturally freeze-dry our sliced homemade konjac under the winter sun, spraying it with fresh subterranean water twice daily during the process.

Our konjac contains only konjac root that we grow naturally and organically over the course of three years, without any agrochemicals, fertilizers, or pesticides. We don’t add any ceramide or limewater during the manufacturing process.

This konjac is a sponge for flavor and has a unique texture. To use, soak for half a day in lukewarm water (around 30°C or 85°F), then boil for 20 minutes. Add it to stews, stir fries, sukiyaki, or any of your favorite recipes.

Ingredients: Konjac root (organic, Gunma grown)

Amount：30g

Tomato Miso (only available in summer)

The organic tomatoes we grow naturally at Ametsuchi Farm are deliciously sweet, plus they contain 60% more lycopene than the average tomato, thanks in part to the big day and night temperature difference here in Tsumagoi.
We make our Tomato Miso by mixing these tomatoes with our organic Green Soybean Miso, and slow-cooking the combination to bring out umami flavor and maximize nutrients.

Use it to flavor hot foods like pizza and fried rice, or add it to cold foods like salad and silken tofu.

Ingredients:
tomato (organic, Gunma grown),
green soybeans (organic, Gunma grown),
rice koji (from naturally grown rice),
salt