The Story Behind Okayama’s Black Soybean Production
Okayama Prefecture introduced a black soybean variety called “Tanba-guro” to the Aida District in the northeastern part of the prefecture as an alternative crop for rice paddies. As cultivation techniques, quality control, and distribution methods improved, production gradually spread to neighboring areas.
Black soybeans subsequently became established throughout the prefecture. In 1996, black soybeans produced in the northeastern Shōei region were given the brand name “Sakushu Kuro,” helping establish their reputation as a distinctive local specialty.
Today, Okayama’s black soybeans are appreciated both as a nutritious everyday ingredient and as a traditional food that brings authentic Japanese flavors to the New Year table.