Haba-Hiro Ingen is a traditional vegetable that has long been cultivated mainly in the Irayama district of Nakanojo Town, Agatsuma District, Gunma Prefecture, formerly part of Kuni Village. Unlike ordinary green beans, it has wide, thin, and flat pods. The pods are tender and can be eaten whole, making this vegetable a familiar part of local cuisine.
It has also been sold to visitors to Kusatsu Onsen, making it one of the distinctive local foods associated with the area around this famous hot spring resort.
The history of Haba-Hiro Ingen dates back to around the end of the Taisho period (1912–1926). It is believed to have originated when Kintoki green beans were introduced to the Nashiki area and growers began selecting plants with particularly good shapes and qualities for continued cultivation.
Over the years, cultivation continued in the region’s unique climate and natural environment, allowing this distinctive variety to be passed down through generations as the Haba-Hiro Ingen known today.
The defining feature of Haba-Hiro Ingen is its thin, broad, and flat pods, characteristic of flat-pod green bean varieties. The pods have no tough strings and are tender enough to be cooked and eaten whole.
They retain the familiar flavor of green beans while offering a texture that is noticeably different from that of ordinary round green beans. Their broad, delicate pods are one of the reasons this local variety remains popular.
Haba-Hiro Ingen has traditionally been sold not only in the areas where it is grown but also to visitors staying at Kusatsu Onsen. This provided travelers with an opportunity to taste locally grown produce and helped establish the vegetable as one of the traditional foods associated with the Kusatsu area.
With its tender texture and delicate flavor, Haba-Hiro Ingen can be enjoyed in a variety of ways. It can simply be boiled and served with mayonnaise, dressed with sesame-miso sauce, or prepared as tempura.
The key to preparing it is not to overcook the pods. Brief cooking helps preserve their tender texture and fresh flavor. As a general guide, boiling for approximately 3.5 minutes is suitable.
Haba-Hiro Ingen is generally shipped and sold from July through early September. It is cultivated in the region’s highland-like climate, and during its peak season, visitors can enjoy freshly harvested pods.
Haba-Hiro Ingen is a distinctive traditional vegetable valued for its broad, flat pods, tender texture, and long history of cultivation in the local area.
When visiting Kusatsu Onsen, consider looking beyond the famous hot springs and discovering this seasonal local specialty as well. Tasting Haba-Hiro Ingen is a simple way to experience the agricultural traditions and natural environment of the Kusatsu region.