Kaga Tsurumame (Wild Soybeans)

Available：July - October

Characteristics

Cute, light green appearance and a lush fragrance
The young pods are eaten whole
Larger than garden peas, thick and meaty with good consistency.
Great as part of a simmered dish, but also recommended as tempura or as seasoned dish.

Overview

Though their origin is unsure, we know they were already being cultivated in 1945. Generally called fujimame, but in Kanazawa tsurumame is preferred. It is recognized as a typical summer taste of Kanazawa.

Simmered Kaga Tsurumame with thick fried tofu

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