The climate and soil of the Kameoka Basin and the Funai District in south-central Kyoto Prefecture have long been ideal for growing high-quality azuki beans, or small red beans. Today, the Tamba region continues to produce some of Japan’s finest azuki beans.
Among the most prized varieties are those grown in the Umaji area of Kameoka City, which are specially designated as Kyoto Tamba Umaji Dainagon Azuki Beans. These beans are renowned for their large size, beautiful color, glossy appearance, and well-formed shape.
Dainagon azuki beans are considered a premium ingredient and are indispensable in traditional Kyoto sweets, known as Kyogashi, as well as Kyoto-style cuisine. Their attractive appearance and excellent quality make them especially valued in Japanese confectionery.
The name dainagon refers to a high-ranking court official in ancient Japan. According to a traditional explanation, these beans were given the name because, like a Dainagon nobleman who was exempt from ritual suicide by disembowelment, their skins do not split easily when cooked.
With their distinctive appearance and long history, Kyoto’s Dainagon azuki beans remain a celebrated ingredient in the region’s food culture.