Tamba Sasayama special products

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Tamba chestnuts	There is the article about Tamba chestnut in thebook,NIHON-SHOKI,which is the oldest book of Japanese history. It is very famous. Principal nutriens of the chestnut are carbohydrates. It includes lots of sugar, grape sugar. It is very popular as a healthy food of digestion and absorption because it includes many vitamins B1, C. People say that there must be several hundred kinds of the chestnut,but Tamba's must be the biggest in the size and taste. It has the character of a champion. There are numerous sweet chestnut and the Sake chestnut in Tamba. Page(no frame version) of Recipes about Tamba chestnut
Tamba black soybeans	The fame of Tamba black soybeans are due to the climate and nature in Sasayama. Peaple have made them since the old days. It is the biggest in the size and the best in the taste and form. Also, it is a characteristic to be not able to peel a skin no matter how long it boils. It includes a lot of vitamins B1 B2 ,protein and fat. It has an effective for kidney/circulatory organ.It is called "meat of field". It is also effective for the cough. It is utilized throughout a year, besides it is used for traditional cooking in New Year. Page(no frame version) of Recipes about black soybean
Yama-no-imo(Yam)	Yama-no-imo(Yam) is pure white, and includes the delicate stickiness. It includes lots of high-quality plant protein and digestive enzyme diastase, it is effective for stout, fatigue recovery, hypertension prevention etc. It has various uses in cooking. Probably you might not know how to cook.Don't worry! We introduce lots of recipes. Page(no frame version) of Recipes about Yam
Tamba green soybeans(Tamba black soy beans)	Green soybean (Tamba black soybean) is the king of the taste in fall recently. It is arranged in the department store in the Osaka and Kobe etc. Many people come to Sasayama in quest of the taste in fall. The green soybean has original taste and flavor. Green soybean (Tamba black soybean) is differrent from Green soybean (white soybean) entirely. That season is for just 3 weeks in October. Compare and eat by all means if you think it is not what I say. I introduce many delicious cooking method. Page(no frame version) of Recipes about black soybean
Tamba red beans	The history of Tamba red bean is very old. It was presented to the shogunate and Kyoto Palace. It's outer skin is thin and beautiful. The sugar allows for natural preservation of these beans for a long piriod of time. Page(no frame version) of Recipes about word red bean
Matsutake mushrooms	Tamba matsutake mushroom is very famous.According to "Sasayama-cho history for hundred years" says that a matsutake is in the forest of a Japanese red pine.The harvest time is from the last ten days of September to mid October.The 1930's data of Hyogo Pref say "The output in Hyogo is the 1st in Japan. Taki-gun is the 1th in Hygo.So Taki-gun is the 1st in Japan. However, as the recent output has drastically decreased,matsutake has become very expensive, although matsutake is still the champion of a taste.
Sasayama beef	Sasayama is famous in Japan as the home town of Kobe beef which is the most famous for the taste in Japan. Three things are very important to create delicious meat;good climate,care of the cow,and care for the cow's enviroment. Page(no frame version) of Recipes about Sasayama beef
Tamba Sasayama rice	Koshihikari(rice) has been made from the 1960's in this region. The difference in temperature in night and day seem to be one of the delicious conditions.Koshihikari of Niigata is a grand champion in the open market of rice. Sasayama rice is very populor in Kansai market. Compare and eat with other rice once.
Botan nabe	" The sow falls gently.The wild boar jumps into the botan pan at the inn of Sasayama" This is the phrase of Dekansyo melody.The Botan pan is the meat of wild boar. Botan means a peony.The meat is arranged in the shape of a peony.Thus,we call it "Botan nabe". There are wild boars everywhere in Japan,but Sasayama is the most famous place for them because of the climate and the nature.

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