Sayo Mochi Soybean (Hyogo): season, origin and where to buy

Seasonal calendar

Harvested in December.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Sayo Mochidaizu is a native variety of soybean characterized by its glutinous texture when cooked, a result of its high glycinin (a protein) content. It is large, weighing about 30% more than common soybean. It is pronounced in its sweetness due to its high content of sucrose and other sugars. These qualities are highly rated by traders specializing in soybean.

Link with the production area

Local soil--fertile and well-drained, containing river sand from the Chikusa River system--is favorable for the production of soybean. The area's large diurnal temperature difference of 10°C or more from September, when seeds grow and mature, through December, when the seeds are harvested, encourages growth to good sizes. Beans for planting are produced in fields dedicated to this purpose; and nucleus seeds, their progenies, and seeds for planting are securely managed to preserve the unique characteristics, physical qualities, and purity of Sayo Mochidaizu.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s78.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Find on furusato nozei (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

Some shop links on this page are affiliate links; we may earn a commission at no extra cost to you.

FAQ

A native soybean variety grown in Sayo Town, Hyogo Prefecture. High in the protein glycinin, it turns pleasantly chewy when cooked. The beans are large, about 30 percent heavier than common varieties, and notably sweet thanks to high levels of sucrose and other sugars.

Sayo Mochi Soybean is produced in Sayo Town, Sayo County, Hyogo Prefecture.

Sayo Mochi Soybean is in season (harvested or shipped) in Dec. Harvested in December.

Look for it via furusato nozei (hometown tax donation). Check the GI mark and the place of origin before you buy.

Sayo Mochi Soybean was registered as a Geographical Indication on May 8, 2019 (Registration No. 78). The registered producer group is Sayo Mochidaizu Promotion Committee.