Simmered Hana Ingen Beans is a local staple made by slowly simmering 'hana mame' (scarlet runner beans), a crop grown in the Agatsuma area in northern Gunma Prefecture, until tender. Hana mame are large beans that grow only in the cool highlands at elevations of 900 to 1,300 meters, and they are a specialty of the Agatsuma area, including Tsumagoi village as well as Nakanojo, Kusatsu, and Naganohara towns. To make the dried beans easier and more enjoyable to eat, a method of slow simmering took root in the region, bringing out a rich flavor reminiscent of chestnuts. The dish is also served on festive occasions such as festivals, ceremonial events, and New Year's osechi, and in some households the harvested beans are even offered at the family shrine, reflecting how deeply rooted the ingredient is in daily life. Beyond simmered beans, hana mame is also enjoyed in other preparations such as candied beans (amanatto), red rice (sekihan), and yokan.
Origin
Hana mame (hana ingen, or scarlet runner bean) is a large bean that grows only in the cool highlands of the Agatsuma area in Gunma Prefecture, at elevations of 900 to 1,300 meters, and has long been cherished as 'kogen hana mame' (highland hana mame). The large daily temperature swings of this cool highland climate create the conditions for growing large, flavorful hana mame, which became established as a specialty of the Agatsuma area, including Tsumagoi village and Nakanojo town.
History
It is said that the practice of simmering hana mame until soft took root in the region as a way to make the dried beans easier and more enjoyable to eat. The dish is served at local festivals, ceremonial occasions, and gatherings for guests, and in the Agatsuma area it is also common to include simmered hana mame in New Year's osechi dishes. Some households even offer the harvested beans at the family shrine, reflecting a food culture handed down through generations as part of daily life.
Features
The cooking method is designed to bring out the bean's naturally rich flavor, finishing it with a light, subtly sweet taste. The key is to slowly simmer the large beans, which have a flavor reminiscent of chestnuts, until tender over a long time. Besides simmered beans, hana mame is also used in a variety of dishes and sweets, including candied beans (amanatto), beans simmered in a sweet glaze (kanroni), red rice (sekihan), and yokan.
Main Ingredients
Food Culture
In the Agatsuma area, simmered hana mame beans are served as a dish for guests at festivals and ceremonial occasions, and many households also include it in New Year's osechi. The custom of offering harvested beans at the family shrine still survives in places, making it a food culture deeply rooted in the region.
Famous Shops
花豆の大丸
群馬県吾妻郡中之条町大字四万28-6
A specialty shop offering candied beans (amanatto) and 'kogen hana mame' made from large hana mame grown in the Agatsuma area. A 300g pack of kogen hana mame costs around 1,800 yen and can be purchased at roadside stations and online.
View details →道の駅 八ッ場ふるさと館
群馬県吾妻郡長野原町大字林1567-4
The direct sales area 'Yamba Ichiba' sells hana mame specialties such as salted candied beans and bean-filled daifuku. The 'Yamba-zuke,' hana mame slowly marinated in tamari soy sauce, is also popular.