Have you tried the mysterious natto that is so popular among foreigners yet? Yamanashi Minobu, where Buddhism and tradition are alive, let's taste local food of local production for local consumption!

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You have already traveled to major Japanese cities such as Tokyo, Osaka, and Kyoto. Are you interested in deep local travel in Japan? Japan is a country that stretches from north to south and is rich in undulations. The Japanese government's Agency for Cultural Affairs has selected traditional ingre...


Minobu's special products "Akebono soybeans" and "Yuba"

The Minobu region in the southern part of Yamanashi Prefecture has been famous as a Buddhist town since ancient times. Mt. Minobu, which is the center of the town, is one of the three major sacred mountains in Japan, along with Mt. Koya and Mt. Hiei, and has long been visited by many monks and worshipers as a sacred mountain with Kuonji, the head temple of the Nichiren sect of Buddhism.

Minobu-cho has long been known as a production area for Shojin cuisine, which is eaten during training for Buddhists. A particularly famous brand of soybeans is Akebono soybeans, which grow to twice the size of regular soybeans and have a strong sweetness. Akebono soybeans, which can only be harvested in the Minobu area, which is 300 to 700m above sea level, has a large temperature difference between day and night, and is often foggy, is also called the "phantom soybean" because of its rarity.

Strangely enough, even if these soybeans are grown in other regions, they will be the same size and taste as ordinary soybeans from the next generation. ingredients.

In particular, edamame from Akebono soybeans is not well known even in Japan, as it is only available for a short period of time in autumn. Its flesh is plump and soft, and you can enjoy the natural sweetness that spreads in your mouth.

Another special product of Minobu is yuba, which is indispensable for Shojin cuisine. Originally, "Minobu no Yuba" was made by his disciples for Nichiren Shonin, the founder of the Nichiren sect of Buddhism. Yuba, which is eaten with warm soy milk membranes, is rich in high-quality protein and has spread as a food for monks who were forbidden to eat meat. In recent years, it has been attracting attention as a popular healthy ingredient from overseas as it is friendly to vegans and kosher people.

In Minobu, you can enjoy yuba as sashimi with wasabi soy sauce, Japanese simmered dishes, and various other dishes and sweets. It would be interesting to try the unique yuba dishes while walking through the traditional streets.

About 100 years food of “tradition” and “culture” of Agency for Cultural Affairs

Japan has a wide variety of food culture. In order to pass on this tradition to future generations, the Japanese Agency for Cultural Affairs has certified the 100-year-old food culture that has been loved for generations in the region as "100-year food." Minobu inherits and promotes the food culture that has been handed down from ancient times in the region as "traditional 100-year food" and the food culture that we want to pass down to the future as "future 100-year food". , You can taste two local foods that represent Yamanashi.

“Akebono Soybean Natto”, which has been certified as “Future 100 Year Food”, is a local food unique to Minobu. This natto, which uses Akebono soybeans, which are characterized by their plump and large grains, is made at Kakurinbo, a temple lodging on Mt. Minobu. Shukubo are temples that function as lodgings for trainee monks and worshipers, but in recent years they have become more popular and popular with domestic and foreign tourists, such as the ability to casually enjoy a temple stay (otera stay). accommodation.

Among the many temple towns in Minobu, Kakurinbo is one of the traditional temple lodgings. Based on Kakurinbo's desire to "restore the prosperity of Minobu," we developed products using "Akebono soybeans" with the theme of natto, which is often avoided by foreigners. “Akebono Soybean Natto” was born with a rich soybean flavor and a texture reminiscent of high-quality meat, without the unique smell and stickiness of many natto. For this reason, even people who don't like natto can eat it, so it's popular with foreign tourists.

On the other hand, Yamanashi's local cuisine "Hoto" has been certified as a "traditional food for 100 years". There are various theories, but it has been popular in Yamanashi Prefecture for a long time. Hoto, which is made by putting flat noodles into a soup of miso and vegetables that have been simmered in a large pot, is easy and nutritious, and was once eaten in many households.

However, in modern Japan, the number of nuclear families has increased, and opportunities to gather around a hoto hot pot have decreased. That's why the menu called "Hoto Carbonara", which is an arrangement of "Hoto", was born.

This dish is a menu that arranges the traditional hoto dish like fresh pasta. It is gaining popularity regardless of generation as a new way to taste hoto, which is a fusion of tradition and the present. Recently, young couples who don't know about Kuonji often visit this cafe, so it's one of the must-try dishes when you come to Minobu.

Where in Minobu can you eat traditional and future 100-year food?

Where can I eat the arranged menus of "Akebono soybean natto" and "Hoto" certified as "100-year food"? The answer lies in Minobu's Teramachi.

"Akebono soybean natto" can be tasted at Kakurinbo, a temple lodging that makes natto. At Kakurinbo, we have prepared a lunch menu called "Oteranchi" so that visitors to Minobu can casually enjoy Shojin cuisine, Japanese cuisine, and Minobu's specialties. At this "Oteranchi", you can taste not only "Akebono soybean natto" but also a menu that uses plenty of local specialties such as Minobu's specialty yuba.

For those who want to fully enjoy the specialties of Minobu, we recommend the yuba gozen. Vegan, Halal, and Kosher are also available, so even those with dietary restrictions can enjoy it without worry.

Also, if you want to eat "Hoto Carbonara", which is an arrangement menu of "Hoto", please aim for agriculture cafe Zencho. This stylish cafe is located at the entrance of Teramachi in Minobu, and has a nostalgic atmosphere in a modern style renovation of a historic old house. You can enjoy a variety of gourmet dishes that combine the modern and the traditional.

The theme of Nou Cafe Zencho is local gastronomy. We value local food and traditional culture, and have a wide variety of local production for local consumption menus. Of course, the recommendation is "Hoto Carbonara", which is an arrangement of Yamanashi's local cuisine, Hoto. The chewy hoto noodles and carbonara's rich and mild sauce are entwined, and once you try it, you'll be addicted to it.

In addition, farm cafe Zencho has a wide range of vegan and kosher dishes. This is because Kakurinbo, the creator of Akebono Soybean Natto, is the producer and operator. Therefore, it is a menu that is deeply loved by people who value coexistence and coexistence, such as roast sweets and halal meals. In addition, the drink menu has a unique and fulfilling lineup such as plum juice made with Yamanashi Prefecture's specialty fruit and temple beer unique to Teramachi. Because the main menu is local production for local consumption, the food mileage is short and the fact that it does not burden the environment is also the reason why it is selected as a "100-year food".

Minobu Stay where you can think about historical traditions and food culture. If you can't do it all in one day, why not stay at the 550-year-old temple lodging Kakurinbo or the State Guest House Ebisuya and experience a more in-depth experience of Japanese culture?

The information presented in this article is based on the time it was written. Note that there may be changes in the merchandise, services, and prices that have occurred after this article was published. Please contact the facility or facilities in this article directly before visiting.