Sekihan Sasagi and Shiro Sasagi are distinctive local beans that have been cultivated in the Shonai region of Yamagata Prefecture for generations. Both are traditional local crops closely connected with Shonai’s food culture, with traditional cultivation methods and ways of preparing them passed down through the years.
Sekihan Sasagi, in particular, has long been valued around the former Tsuruoka City area, which flourished as a castle town, as a bean used to prepare sekihan, a traditional Japanese dish of glutinous rice cooked with beans.
Sekihan Sasagi has a harder skin than azuki beans and is less likely to split during cooking. In the former Tsuruoka City area, it is traditionally said that azuki beans were avoided for sekihan because their skins tend to split when boiled, which was associated with “seppuku,” or ritual suicide, and was therefore considered an unlucky image for a celebratory dish.
When used to prepare sekihan, the natural color released by the beans gives the rice a beautiful pink hue. For this reason, Sekihan Sasagi has long been valued not only for its flavor but also for its ability to create the characteristic color of this festive dish.
One of the distinctive features of Sekihan Sasagi is its exceptionally long pods, which can grow to around 20 to 30 cm. It has traditionally been cultivated in the former Tsuruoka City area and around the Haguro district.
In the past, much of the crop was grown for home consumption rather than commercial sale. It remains one of the traditional local crops of Shonai that has been carefully preserved in local households.
Shiro Sasagi refers to raimame, a type of bean also known as “gettō,” or moon bean, a name inspired by the shape of its pods. Originally from Mexico, it belongs to the common bean family.
In contrast to Sekihan Sasagi, its pods are relatively small, measuring around 10 to 15 cm. The beans themselves have a distinctive flat shape, somewhat resembling flattened fava beans. Shiro Sasagi is commonly enjoyed in dishes such as simmered beans.
Sekihan Sasagi and Shiro Sasagi are considered relatively easy crops to grow, although their long vines are susceptible to strong winds. Because the beans are left in the field to dry thoroughly until late autumn before harvesting, farmers must continue to deal with natural conditions such as moisture and mold throughout the growing process.
Careful cultivation based on weather conditions and close attention to the crops until harvest are essential for producing high-quality beans. This traditional approach reflects the importance of working in harmony with nature.
Sekihan Sasagi and Shiro Sasagi are valuable traditional crops preserved through the climate, history, and everyday life of the Shonai region. Sekihan Sasagi is associated with the beautiful color of festive sekihan, while Shiro Sasagi is enjoyed primarily in dishes such as simmered beans. Although they have different characteristics and culinary uses, both continue to represent Shonai’s distinctive food heritage.
The main season is from around June to August. Discovering these traditional beans and learning how they are used offers visitors an opportunity to experience the history, agricultural traditions, and everyday food culture of the Shonai region.