Kaga tsurumame is a traditional vegetable grown in Kanazawa City, Ishikawa Prefecture. Known elsewhere in Japan as hyacinth beans, fujimame, or sengoku-mame, these beans are cultivated for their flat, curved green pods, which have a distinctive aroma and a delicate yet satisfying texture.
Kaga tsurumame is one of the 15 officially recognized Kaga vegetables, a group of traditional local crops associated with Kanazawa’s agricultural and culinary heritage. Although hyacinth beans are grown in other parts of Japan, the variety cultivated in Kanazawa has become an established ingredient in the region’s home cooking.
The pods are harvested while still young, before the beans inside become large and firm. Their fresh green color and distinctive fragrance make them a familiar sight in local markets during the warmer months.
Hyacinth beans have a long history in Japan, with references to the plant appearing in historical records from the Heian period (794–1185). Over time, the beans acquired a variety of regional names, including fujimame, sengoku-mame, and tsurumame.
In Kanazawa, the vegetable became a valued ingredient in Kaga cuisine and traditional household dishes. It was often grown in small quantities for family consumption, with local farmers saving seeds and passing down cultivation practices through generations.
Kaga tsurumame received official recognition as a Kaga vegetable in 1998. This designation helps preserve traditional varieties and promotes local produce as an important part of Kanazawa’s food culture.
The main season for Kaga tsurumame generally runs from July through October, with the peak harvest occurring during the summer months. The vegetable is well suited to warm weather and is regarded as one of the seasonal flavors of summer in Kanazawa.
The main growing areas include parts of Kanazawa City, with production also found around Komatsu City. Because the pods are best eaten fresh, they are most enjoyable when purchased during the harvest season.
Kaga tsurumame has flat, gently curved pods, usually around 10 centimeters long. The pods are a soft green color and have a distinctive plant-like fragrance that sets them apart from common green beans.
When harvested young, the pods are tender and pleasant to eat. As the beans mature, the pods become tougher, so fresh specimens with a vivid green color and relatively flat shape are generally preferred for cooking.
The vegetable’s aroma is an important part of its appeal. It has a fresh, slightly earthy character that complements the savory flavors of traditional Japanese seasonings.
Kaga tsurumame is a versatile ingredient used in simmered dishes, dressed vegetables, soups, and other home-style preparations. Its flavor pairs well with soy sauce, miso, dashi stock, and other familiar Japanese seasonings.
One traditional preparation is to simmer the pods with fried tofu or other vegetables. The beans absorb the savory cooking liquid while retaining their distinctive aroma, creating a simple dish often served alongside steamed rice.
The pods can also be blanched and dressed with miso or a seasoned sauce. This preparation highlights their natural flavor and makes a refreshing side dish in a Japanese meal.
Tempura is another appealing way to enjoy Kaga tsurumame. The pods are coated in a light batter and deep-fried until crisp, creating a contrast between the crunchy exterior and the tender vegetable inside.
They can also be stir-fried or combined with other seasonal ingredients. In soups, the pods contribute both flavor and texture, making them a useful addition to everyday cooking.
These simple preparations reflect the versatility of Kaga tsurumame. Rather than relying on elaborate seasoning, local cooking often allows the vegetable’s fragrance and fresh taste to take center stage.
During the summer and early autumn, visitors can look for fresh Kaga tsurumame at produce markets, greengrocers, and farm-direct shops in Kanazawa and nearby areas. Omicho Market is a convenient place to explore seasonal ingredients, although availability varies by vendor and harvest.
Restaurants serving traditional Kaga cuisine may include the beans in simmered dishes, vegetable accompaniments, or seasonal tempura. Asking about the day’s local vegetables can be a good way to discover how the ingredient is prepared.
Kaga tsurumame is more than a regional vegetable: it represents the close relationship between Kanazawa’s agricultural traditions and its everyday cuisine. Its distinctive fragrance, tender pods, and many cooking uses have helped maintain its place in local kitchens.
When visiting Ishikawa during the summer harvest, try Kaga tsurumame in a traditional simmered dish or as freshly prepared tempura. It is a simple but memorable way to experience one of Kanazawa’s recognized Kaga vegetables.