[Hyogo] Experience making sweets using seasonal ingredients using Tamba Dainagon adzuki beans, one of the three Tanbasanbou!

• Table of Contents
• What is Tanbasanbou?
• 1. "Yumenoki" where you can enjoy Tamba's food culture
• 2. Experience making “Tamba Dainagon water yokan with blueberries”
• 3. Experience making “three-colored ohagi” using Tamba Dainagon red beans
• [Official] Hyogo Prefecture tourism site HYOGO! navigation

What is Tanbasanbou?

Among the special products of Tanba City , three agricultural products, ``Tamba Chestnuts,'' ``Tamba Black Soybeans,'' and ``Tamba Dainagon Azuki Beans,'' are said to be treasures that Tanba City is proud of throughout the country, and have been named the `` Tanbasanbou . '' .

1. "Yumenoki" where you can enjoy Tamba's food culture

``Yumenoki'' is a facility where you can enjoy meals using Tamba's seasonal specialties (chestnuts, black beans, Dainagon red beans, Kasugasho rice), purchase souvenirs, and experience making sweets. Established in 2016 in Kasuga-cho, Tanba City, Hyogo Prefecture as a base facility for utilizing local resources, we not only use cultivation techniques but also manufacture and sell processed products using locally grown ingredients.

Special products that allow you to enjoy the seasonal flavors of Tamba (chestnuts, black beans, Dainagon adzuki beans, Kasugasho rice)

▲ “Tamba chirashi sushi” and “Tamba chestnut inari and black bean thin noodles”

▲“Tamba Handmade Chestnut Monaka” and “Tamba Chestnut Mont Blanc”

You can also choose desserts such as ``Tamba Sweets with Coffee/Tea'' to go with the set menu, such as ``Tamba Chirashi Sushi'' and ``Tamba Chestnut Inari and Black Bean Thin Noodles,'' which are made with plenty of Tamba's special products.

Souvenirs that let you enjoy the taste of Tamba

▲“Tamba Dainagon Miso” and “Tamba Black Bean Moromi”

We recommend the side dish miso, which has been selected as a ``5-star Hyogo certified product.'' ``Tamba Dainagon Miso'' was developed using homemade soy sauce koji, ``Tamba black soybean mash'' is made from simmered Tamba black soybeans, and Tatsuno greens mash.

Basic information (Sodatsu/Sodateru Yumenoki)

TEL: 0795-74-3030

Business hours: 10:00-17:00 (meals at the cafeteria 11:00-14:30)

Reception hours: 9:00 - 18:00 [Excluding Saturdays, Sundays, and holidays] (Please forgive us if we are not available)

Closed: Every Thursday (for group reservations, we will be open even on regular holidays)

[Official] Growing Yumenoki

2. Experience making “Tamba Dainagon water yokan with blueberries”

At the facility, you can also try making sweets using local ingredients. This time, we will introduce you to the experience of making two types of sweets : ``Tamba Dainagon Mizu Yokan with Blueberries'' and ``Three Colored Ohagi.' '

First, you will experience making "Tamba Dainagon water yokan with blueberries." We will welcome a pastry chef from "Yumenosato Yanagawa Main Store" as a lecturer.

▲Tamba blueberries are large, straw-shaped, have thin skins that don't easily fall apart when boiled, and have a beautiful luster and even color.

▲A pot with blueberries, sugar, and lemon juice are set on the table.

We immediately asked the pastry chef, who taught us how to make it, the secret to the deliciousness of the ingredients.

``Blueberries in Tamba are juicy, low in acidity, just the right amount of sweetness, and surprisingly rich in flavor.This is due to the region's temperature differences.During the day, plants photosynthesize and store a lot of nutrients. However, plants use their stored sugars for respiration.The amount of sugar used for respiration is proportional to the temperature; the higher the temperature, the lower the temperature.In this region, the temperature difference is 10 degrees. Because there is a time difference, when night falls, the temperature drops and the rate of respiration decreases, reducing the consumption of stored sugar and allowing more sugar to accumulate.This is the secret to the rich flavor of plants.''

Basic information (Yumenosato Yanagawa main store)

TEL: 0795-74-0123

Business hours: 10:00 ~ 18:00 (closed at 17:30 on Saturdays, Sundays, and holidays)

Cafe business hours: 10:00-18:00 (LO 17:00 on weekdays, 16:30 on weekends and holidays)

Closed: New Year's Day, every Thursday (open on public holidays)

[Official] Yumenosato Yanagawa Main Store

How to make blueberry jam

Tamba City is one of the largest blueberry producing areas in Hyogo Prefecture. Many producers are working on tourist farms and selling processed products with the aim of making it a specialty product. By the way, since commercially available jam is a preserved food, it contains a lot of sugar and is thoroughly boiled down, but this time I will make it with a sugar content of 20%, which gives it the most delicious aroma and taste as a fruit jam.

Place large blueberries in a pot, add sugar and lemon juice, and mix. Stir over medium heat, mashing the fruit with a spatula to release the juice.

The natural sweetness brings out the flavor of the blueberries themselves. It seems to go well with bread and yogurt.

How to make mizu yokan

Turn the heat to medium, and mix the agar, sugar, and Tamba Dainagon red bean paste to avoid lumps. The aroma of red beans instantly spreads throughout the room. Once it's mixed well, pour it into a cup and let it cool for a while.

While the pastry chef shows us samples, we decorate the finished mizuyokan with fresh cream, blueberries, and mint leaves. This is where you can show off your skills, so arrange the dishes carefully.

▲Once the colorful pieces were completed, it was time to sample them.

Tamba Dainagon Mizu Yokan (with blueberries) has three layers: fresh cream, blueberries, mizu yokan, and blueberry jam, and when you eat them at the same time, the sourness of the blueberries that comes after the moderate sweetness is an irresistible match.

3. Experience making “three-colored ohagi” using Tamba Dainagon red beans

A person from this area will be your instructor and teach you how to make ``three-colored ohagi.''

First, roll the mochi rice to your desired firmness. The way you hold it depends on your preference, but if you hold it tightly, it will have a mochi-like texture, and if you hold it softly, you'll get a more glutinous rice texture. I took the opportunity to try both grips.

▲Three types of red bean paste made from Tamba Dainagon red beans, Tamba chestnut red bean paste, and black soybean soybean paste.

Roll the red bean paste into a ball, flatten it in your palm, and wrap it around the mochi rice while turning it. It is said that it is better to wrap it carefully so as not to be afraid.

People from this area will teach us about it, so we will continue to make it while listening to various local stories.

Black soybean soybean is sprinkled over sticky rice.

Once the ohagi is done, place it on a plate. Luxury rice balls made with plenty of ingredients from Tamba. The green maple leaves are a great accent.

Each ohagi has a strong flavor from each ingredient, and you can feel its high quality. The aroma that hits your nose is just right, and you'll instantly fall in love with Tamba-produced ingredients. Depending on the season, you can enjoy a gourmet experience with different ingredients and menus.

[Official] Hyogo Prefecture tourism site HYOGO! navigation

The official website of Hyogo Tourism Headquarters, which provides tourist information for Hyogo Prefecture (Kobe, Himeji, Kinosaki, Awajishima, etc.). There is a lot of recommended travel information, including special sightseeing spots such as Hyogo Prefecture's Japanese heritage sites and cycling, as well as model courses where you can enjoy hot spring culture and Japanese sake, so be sure to check it out!

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