Dadacha beans are a signature summer delicacy of Tsuruoka City in Yamagata Prefecture. Unlike ordinary edamame, Dadacha beans are recognizable by the brownish fuzz covering their pods. Their somewhat rustic appearance gives little indication of their remarkable flavor.
Once you bite into a freshly cooked bean, you can enjoy an intensely sweet flavor, deep richness, and a distinctive aroma reminiscent of sweet corn. The beans have been cultivated through the combination of Tsuruoka’s climate and soil and the careful farming techniques developed by local growers over generations.
Their exceptional flavor has earned them a devoted following, and many people find Dadacha beans so delicious that they become irresistibly addictive after trying them once.
“Dadacha” is a word from the Shonai regional dialect meaning “father” or “dad.”
One traditional story about the name is connected with the lord of the former Shonai Domain, who was said to be particularly fond of edamame. When edamame was presented to him, the lord reportedly asked, “Which dad’s beans are these today?”, referring to the person who had grown them. According to the story, the name “Dadacha beans” eventually came to be used for this distinctive local variety.
The main season for Dadacha beans is generally from June through August. Because they are harvested during a relatively short period in summer, they are considered a special seasonal food that is best enjoyed when freshly picked.
The actual harvesting window can be extremely brief. Farmers generally aim to harvest the beans during the approximately five-day period before the pods begin to turn yellow. Each farmer carefully observes the condition of the beans and determines the ideal time to harvest.
The history of Dadacha beans can be traced back to the Edo period (1603–1868). Their origins are said to lie in a variety of edamame called Hachirihan-mame, which was originally brought from neighboring Niigata Prefecture to the Komaki area of Tsuruoka.
In Komaki, a local farmer named Igarashi Sukemon worked with his son, Kota, to improve the flavor and quality of Hachirihan-mame. Around the 1860s, toward the end of the Edo period, their efforts produced an improved form of the beans that is considered to be an ancestor of today’s Dadacha beans.
Kota continued developing the beans and distributed seeds to people in the local community. As a result, Dadacha beans gradually became widely cultivated around Komaki and eventually became firmly established as part of Tsuruoka’s agricultural culture.
One of the most important characteristics of Dadacha beans is that their flavor is not determined by the variety alone. It is closely connected with the climate, soil, and growing conditions of the Tsuruoka area.
Local farmers have cultivated the beans for generations and passed down growing methods suited to the region. This long relationship between the crop and its growing environment has helped develop the characteristic sweetness, aroma, and depth of flavor associated with Tsuruoka’s Dadacha beans.
According to research by the Faculty of Agriculture at Yamagata University, there are now approximately 30 varieties of Dadacha beans. These different varieties have been preserved and cultivated over generations, contributing to Tsuruoka’s distinctive edamame culture.
Today, many farmers throughout Tsuruoka City continue to cultivate Dadacha beans with great care. During the short summer season, freshly harvested beans appear at farmers’ direct-sales stands and local markets, giving visitors an opportunity to enjoy their exceptional freshness.
The extremely short harvest period is part of what makes Dadacha beans special. Farmers carefully monitor the development of the beans and harvest them at the right moment, making this a seasonal delicacy that can only be enjoyed at its best for a limited time each year.
Dadacha beans are best enjoyed freshly boiled. Before cooking, thoroughly rub the pods to remove the fine fuzz covering their surface. Then boil the beans in plenty of water—approximately three times the volume of the beans.
A useful indication that they are ready is when the pods begin to split slightly during boiling. Once cooked, the pods may look quite similar to ordinary edamame, but the flavor is distinctly different. The moment you bite into the beans, their rich sweetness and distinctive aroma become apparent.
In Tsuruoka, one traditional way of enjoying freshly boiled Dadacha beans is to serve them hot on skewers with mustard. This simple preparation allows the beans’ natural sweetness and aroma to remain the focus.
Dadacha beans are not limited to being eaten as boiled edamame. Their distinctive flavor makes them a versatile ingredient for a variety of dishes.
At the Tsuruoka farm restaurant Yasai no So no Katei Ryori Naa, visitors can enjoy dishes prepared with seasonal Dadacha beans. The restaurant is also known for being selected as number one in the Nihon Keizai Shimbun’s nationwide ranking of farm restaurants in 2013.
The restaurant occupies a renovated home more than 130 years old, creating a relaxed atmosphere where guests can enjoy a leisurely meal surrounded by a sense of traditional Japanese rural life.
The restaurant’s lunch menu can include freshly boiled Dadacha beans, as well as creative dishes such as Dadacha bean rice and Dadacha bean panna cotta.
The beans can therefore be enjoyed not only in their traditional form as edamame but also in savory rice dishes and desserts. Their versatility is another part of what makes Dadacha beans such a distinctive local ingredient.
Dadacha beans are a special type of edamame shaped by centuries of cultivation, Tsuruoka’s natural environment, and the dedication of local farmers.
Their humble appearance, with pods covered in brownish fuzz, contrasts dramatically with their rich sweetness, deep flavor, and distinctive aroma. With a short season from June through August, Dadacha beans are a true taste of summer in Tsuruoka.
If you visit Tsuruoka during the summer season, be sure to seek out freshly harvested Dadacha beans and experience this unique local delicacy at its freshest.